Tuesday June 26, 2018

Capellini Cakes 8

served with vodka sauce

Sal D’s Burrata 11

with fig jam, arugula, prosciutto & drizzled with a balsamic glaze

Panzanella Salad 11

tuscan bread, tomatoes, cucumbers, red onions, basil & grated cheese with red wine vinaigrette

Caprese Bar Pie 11

napolitano bar pie topped with chopped tomatoes, basil & fresh mozzarella

Farfalle Primavera 22

chicken & season vegetables with garlic & oil

Beef Braciole 23

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

Linguini Due Mare 24

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

Homemade Tagliatelle 26

shrimp & sea scallops in a scampi sauce

Chicken Gimignano 23

breaded chicken cutlet topped with spinach, shiitake mushrooms & mozzarella in a lemon wine sauce served 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 Paisano 28

sautéed veal topped with artichoke hearts & roasted red peppers in a lemon wine sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams 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