Monday, May 7, 2018

Arugula Salad 11

baby arugula tomatoes, red onions & shaved reggiano cheese in lemon & olive oil

Stuffed Artichoke 11

Sal’s Salad 11

romaine lettuce, cucumbers, carrots, sopressta & fresh mozzarella with vinaigrette dressing

Bacon & Leek Bar Pie 10

mozzarella & gruyere cheese blend, leeks & bacon

Spaghetti Carbornara 20

pancetta, onions, peas & parmigiano

Rigatoni Calabrese 21

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

Dirty Risotto 23

crumbled sweet & spicy sausage, pancetta, mushrooms, onions & peppers in a light cream sauce

Fettuccini Langostino 26

fresh lobster meat, peas, shiitake mushrooms in a pink sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Salmon Oreganata 26

broiled filet topped with breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Baked Orange Roughy 27

baked filet topped with crabmeat in a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over fettuccini