Friday May 4, 2018

Stuffed Pepper 8

ground beef & vegetable stuffed topped with melted mozzarella in a marinara sauce

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Panzanella Salad 10

tomatoes, cucumbers, red onions & grated parmesan in a red wine vinaigrette

Beet Salad 11

romaine, purple beets, corn, carrots & gorgonzola cheese in a vinaigrette

Stuffed Artichoke 11

Fusilli Calabrese 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Homemade Cavatelli Natalie 22

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Capellini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in white clam sauce

Homemade Tagliatelle Di Vinci 28

sea scallops & mushrooms in a pink sauce

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Siciliano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & rice

Monkfish Fra Diavolo 27

sautéed monkfish medallions with clams, spinach & cannellini beans in a spicy marinara sauce served over linguini

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp & seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & rice