Wednesday, June 27, 2018

Capellini Cakes 8

served with vodka sauce

Sal D’s Burrata 11

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

Beet Salad 11

romaine lettuce, purple beets, pecans & gorgonzola cheese with vinaigrette dressing

Caprese Bar Pie 11

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

Homemade Gnocchi 20

with peas in a fresh bolognese sauce

Stuffed Rigatoni Santa Lucia 23

crumbled sweet sausage, mushrooms & peas in a pink sauce

Linguini Due Mare 24

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

Homemade Tagliatelle 26

fresh lobster meat & shrimp in a scampi sauce

Chicken Sorrentino 23

sautéed chicken topped with grilled eggplant, prosciutto & melted 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 Francoli 28

sautéed veal topped with shiitake mushrooms & a brown demi with touch on cream 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 Provincal 28

broiled filet topped with shrimp, tomatoes, capers & scallion in a white 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