Tuesday July 24 2018

Stuffed Baby Eggplant 9

stuffed with vegetable stuffing topped with grated parmesan & a light tomato sauce

Sal D’s Burrata 10

on top of crostini with roasted tomatoes, olive oil & a balsamic glaze

Panzanella Salad 10

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

Zucchini Flowers 11

panko crusted zucchini flowers stuffed with spinach & ricotta topped with grated parmesan & marinara sauce

Fusilli Calabrese 21

in a fresh pork ragu topped with a dollop of ricotta

Homemade Cavatelli Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Capellini Due Mare 24

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

Lobster & Sea Scallops Scampi 28

sautéed in garlic & white wine served over homemade tagliatelle

Free Range Chicken 25

partially de-boned chicken roasted in garlic & oil with a sweet sausage link, served with broccoli rabe & a potato croquette

Veal Paesano 28

sautéed veal scaloppini topped with roasted red 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 mixed vegetables & a potato croquette

Branzino Livornese 27

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

Striped Bass Di Marco 27

striped bass medallions sautéed with tomatoes & hot peppers in a lemon wine sauce served over linguine