Monday, June 4, 2018

French Onion Soup 7

Portobello Mushroom 9

sautéed portobello mushroom topped with scallions, roasted peppers.  goat cheese & a balsamic reduction

Burrata 10

sliced tomatoes, basil, olive oil & drizzled with a balsamic glaze

Stuffed Artichoke 11

Fusilli Calabrese 21

in a pork ragu sauce topped with shaved ricotta cheese

Stuffed Rigatoni Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Homemade Tagliatelle 25

fresh lobster meat in a scampi sauce

Chicken Mediterriano 23

sautéed chicken topped with grilled eggplant, zucchini & melted mozzarella in a sherry wine tomato sauce served with mixed vegetables & a potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with mushrooms in a marsala sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Blackened Salmon 26

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

Baked Cod 27

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

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