Thursday June 28, 2018

Capellini Cakes 8

served with vodka sauce

Stuffed Zucchini Flowers 10

pan fried zucchini flowers stuffed with spinach & ricotta served with a marinara 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

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

Free Range Chicken 25

partially de-boned chicken roasted with fresh rosemary in a lemon 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 Baci Baci 28

battered veal scaloppini stuffed with prosciutto, pignoli nuts & mozzarella topped with shiitake mushrooms in a brown demi with a touch of cream served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon & an arugula salad

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