Sunday, June 24, 2018

Vegetable Lentil Soup 7

Broccolini Fagioli 9

with cannellini beans & tomatoes in garlic & oil

Burrata 11

sliced tomatoes, basil, olive oil & drizzled balsamic glaze

Wedge Salad 11

iceberg, crispy bacon, tomatoes, red onions & blue cheese dressing

Homemade Baked Cavatelli 22

with a fresh bolognese sauce topped with melted mozzarella

Linguini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Homemade Tagliatelle 25

shrimp & sea scallops in a scampi sauce

Beef Braciole 26

braised beef braciole & crumbled spicy sauce in a ragu sauce served over fettucine topped with shaved reggiano

Chicken Cardinale 23

battered chicken topped with prosciutto, bread eggplant & mozzarella in a sherry wine tomato sauce with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

pan seared double cut pork chop in a brandy peppercorn cream sauce served with broccolini & a potato croquette

Veal Sal D’s 28

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

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, mixed vegetables & a potato croquette

Cod Fra Diavolo 27

sautéed cod with cannellini beans in a spicy marinara sauce served over linguine

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

Pan Seared Tuna 29

pan seared filet topped with a ginger garlic sauce served with spinach & a potato croquette