Friday August 10, 2018

Sal D’s Bruschetta 8

topped with shaved reggiano

Fried Artichoke Hearts 9

served with blue cheese

Beet Salad 11

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

Johnny Boy Calamari 12

fried calamari tossed with broccoli rabe & hot peppers

Baked Cheese Tortellini 21

in a fresh bolognese sauce

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes

Capellini Due Mare 24

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

Lobster & Sea Scallops Scampi 28

fresh lobster meat & sea scallops sautéed in garlic & white wine served over linguine

Free Range Chicken 24

partially de-boned organic chicken roasted with cipollini onions & olive oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served over mashed potatoes

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon wine sauce served with mixed vegetables & rice

Branzino Livornese 27

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

Cod Al Forno 28

egg battered filet topped with shrimp, tomatoes, basil & roasted garlic in a lemon wine sauce served with mixed vegetables & rice