Wednesday June 6, 2018

Stuffed Artichoke 9

Broccolini Fagioli 9

sautéed broccolini with cannellini beans, fresh tomatoes, garlic & olive oil

Cipollini & Bacon Bar Pie 10

roasted cippolini onions, mashed potatoes, bacon, mozzarella, grated cheese & chives

Panzanella Salad 10

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

Stuffed Rigatoni Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Whole Wheat Linguini Due Mare 24

shrimp, fresh tomatoes & basil in a white clam sauce

Homemade Tagliatelle 26

fresh lobster meat in a scampi sauce

Free Range Chicken 24

partially de-boned chicken roasted with cipollini onions & olive oil served with broccoli rabe & 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