Thursday July 5, 2018

Stuffed Artichoke 10

Sal D’s Burrata 11

sliced tomatoes, basil, olive oil & drizzled with a balsamic glaze

Brussel Sprouts Oreganata 10

fresh tomatoes & seasoned breadcrumbs in lemon wine sauce

Panzanella Salad 11

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

Baked Stuffed Rigatoni 20

in a fresh bolognese

Lasagna Rollatini 21

ground chicken, vegetables & ricotta topped with melted mozzarella in a marinara sauce

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Shrimp & Lobster Scampi 26

sautéed in garlic & white wine served over homemade tagliatelle

Chicken Cardinale 23

battered chicken topped with breaded eggplant, prosciutto & mozzarella in a sherry wine tomato sauce served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

pan seared double cut pork chop in a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Veal Paisano 28

sautéed veal scaloppini topped with artichoke hearts & roasted red peppers 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

Orange Roughy & Shrimp Oreganata 28

broiled filet topped with shrimp, breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetables & a potato croquette