Wednesday August 15, 2018

Stuffed Pepper 8

ground beef, rice & vegetables with melted mozzarella in a marinara sauce

Sal D’s Burrata 10

marinated tomatoes on top of crostini with olive oil

Beet Salad 11

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

Cauliflower Al Forno 9

battered cauliflower with tomatoes, garlic & basil in a white wine sauce

Homemade Pappardelle Calabrese 21

crumbled spicy sausage & pan-fried meatballs in a tomato sauce topped with a dollop of ricotta

Lobster Ravioli 22

with chopped asparagus in a pink sauce

Homemade Cavatelli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Capellini Due Mare 24

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

Chicken Caprese 23

sautéed chicken topped with garden tomatoes, fresh mozzarella & basil in a lemon wine sauce served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Chop 34

grilled veal chop topped with sautéed pepper & onions served with broccoli rabe & roasted potatoes

Orange Roughy Marchaire 26

broiled filet with clams, mussels, shrimp, tomatoes & basil in a white wine sauce served over risotto

Branzino Livornese 27

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

Cod Al Forno 28

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