Tuesday May 8, 2018

Arugula Salad 11

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

Stuffed Artichoke 9

Sal D’s Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Bacon & Leek Bar Pie 10

mozzarella & gruyere cheese blend, caramelized onions, leeks & bacon

Homemade Gnocchi 20

with peas in a pink sauce

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Rigatoni Calabrese 21

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

Lobster Scampi 26

fresh lobster meat sautéed in garlic & white wine served over homemade tagliatelle

Chicken Piccata 23

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

Country Style Pork Chop 26

pan fried breaded pork chop topped with mushrooms & peppers served with a tossed salad

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze 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 linguini