Saturday July 21, 2018

Homemade Rice Balls 8

served with vodka sauce

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

Panzanella Salad 10

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

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

Lobster & Sea Scallop Scampi 28

sautéed in garlic & white wine served over homemade Tagliatelle

Chicken Rosamarina 23

sautéed chicken with sun-dried tomatoes & fresh rosemary in a lemon wine sauce 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 Fiorentino 28

sautéed veal scaloppini topped with spinach & mozzarella in a brown demi-glaze served with mixed vegetables & mashed potatoes

Striped Bass Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato 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 & rice

Baked Cod 28

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