Wednesday, May 9, 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 19

with a fresh pesto cream 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

Fettuccini Tre Mare 26

shrimp, clams, mussels in a pink sauce

Chicken Piccata 23

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

Country Style Pork Chop 26

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

Salmon Oreganata 26

broiled filet topped with breadcrumbs in a lemon wine sauce served with mixed vegetables & roasted potatoes

Monkfish Scampi 26

sautéed monkfish medallions in a garlic lemon sauce served over linguini fini

Blackened Cod 27

pan-seared cajun spiced filet topped lemon beurre blanc sauce served with spinach & roasted potatoes

Branzino Al Forno 27

battered filet topped with shrimp, roasted garlic, fresh tomatoes & basil in a lemon wine sauce served with mixed vegetables & roasted potatoes