Tuesday June 5, 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

Panzanella Salad 10

tomatoes, cucumbers, red onions, croutons & grated parmesan cheese in red wine vinaigrette

Homemade Cavatelli Calabrese 21

in a pork ragu sauce topped with a dollop ricotta cheese

Stuffed Rigatoni Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Whole Wheat Linguini Baresi 24

shrimp, tomatoes & spinach in garlic & oil

Homemade Tagliatelle 26

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 & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a brandy brown demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

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

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, spinach & mashed potatoes

Cod Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & mashed potatoes

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & mashed potatoes