Tuesday June 19, 2018

Chicken Meatball & Escarole Soup 7

with cheese tortellini

Stuffed Baby Eggplant 8

stuffed with vegetable stuffing topped with marinara sauce & grated parmesan

Panzanella Salad 10

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

Burrata 11

heirloom tomatoes, basil, olive oil & drizzled balsamic glaze

                                                                        Clams Casino 12

Combo Della Casa 20

baked lasagna, eggplant rollatini & a meatball topped with melted mozzarella in a marinara sauce

Homemade Cavatelli Perfumate 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes with garlic & oil

Linguine Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Beef Braciole 24

braised beef braciole & meatballs in a plum tomato sauce over fettucine topped with shaved reggiano

Free Range Chicken 24

partially de-boned chicken roasted with rosemary & potatoes in a lemon wine sauce served with escarole

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Blacked Salmon 26

pan-seared cajun spiced filet with fresh lemon served over lentils & spinach

Baked Orange Roughy 27

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

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & a potato croquette

Grilled Lamb Chops 26

two australian grilled lamb chops topped with a barolo reduction served with spinach & a potato croquette