Wednesday, June 20, 2018

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

sliced tomatoes, basil, olive oil & drizzled balsamic glaze

Chicken Marsala Bar Pie 12

Homemade Gnocchi Pesto 19

Fusilli Perfumate 22

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

Fettuccini Primavera 23

grilled chicken & seasonal vegetables in a light marinara sauce

Risotto Della Casa 24

clams, mussels, sea scallops, shrimp, calamari & tomatoes in a white wine sauce

Free Range Chicken 24

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

 Blackened Pork Chop 26

pan-seared cajun spiced pork chop topped with sautéed peppers, onions & mushrooms served with mixed vegetables & roasted potatoes

Veal Sal D’s 28

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

Blacked Salmon 26

pan-seared cajun spiced filet with fresh lemon served with spinach & roasted potatoes

Baked Orange Roughy 27

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & roasted potatoes

Branzino Al Forno 28

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