Monday, July 2, 2018

Stuffed Artichoke 10

Sal D’s Burrata 11

sliced tomatoes, basil & balsamic glaze

Brussel Sprouts Oreganata 10

fresh tomatoes & seasoned breadcrumbs in lemon wine sauce

Wedge Salad 11

iceberg, crispy bacon, tomatoes & red onions in a blue cheese dressing

Combo Della Casa 20

oven baked lasagna, eggplant rollatini & a meatball in a marinara sauce with melted mozzarella

Rigatoni Perfumate 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Shrimp & Lobster Scampi 26

sautéed in garlic & white wine served over linguine

Free Range Chicken 25

partially de-boned chicken roasted with hot sausage links with garlic & oil served with broccoli rabe & a potato croquette

Pork Chop Gimingiano 26

breaded thin pork chop topped with spinach, mozzarella & a brown demi glaze with mushrooms served with mixed vegetables & a potato croquette

Veal Paisano 28

sautéed veal topped with roasted peppers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & a potato croquette

Striped Bass Livornese 27

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

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