Friday July 20, 2018

Stuffed Pepper 8

 with risotto, ground beef & vegetable topped with melted mozzarella in a marinara sauce

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

fig jam, arugula, prosciutto & a balsamic glaze

Beet Salad 11

romaine, purple beets, corn, carrots & goat cheese in a vinaigrette

Homemade Cavatelli 21

in a pork ragu sauce topped with a dollop of ricotta

Fusilli Perfumate 22

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

Capellini Due Mare 24

shrimp, tomatoes, basil, roasted garlic in a white clam sauce

Homemade Tagliatelle Langostino 26

fresh pasta with lobster meat shiitake mushrooms & peas in a champagne pink sauce

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken with cherry peppers & spicy sausage in a balsamic reduction served with mixed vegetables & mashed potatoes

Pork Chop Au Poivre 26

pan seared double cut pork chop topped with a brandy peppercorn cream sauce served with mixed vegetables & mashed potatoes

Veal Cardinale 28

battered veal topped with prosciutto, breaded eggplant & mozzarella in a sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Striped Bass Fra Diavolo 27

striped bass with clams sautéed in a spicy marinara sauce served over linguine

Branzino Piccata 27

sautéed with capers, artichoke hearts & a white wine sauce served with mixed vegetables & rice

Baked Cod 28

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