Thursday August 2, 2018

Vegetable Lentil Soup 7

Sausage & Vegetable Stuffed Mushrooms 9

topped with a brown demi-glaze

Sal D’s Burrata 10

roasted heirloom tomatoes, crostini, basil, olive oil

Stuffed Zucchini Flowers 11

panko crusted & stuffed with spinach & ricotta served with grated parmesan & marinara sauce

Lasagna Rollatini 21

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

Gemelli Pesto 22

grilled chicken in a pesto cream sauce

Homemade Cavatelli 23

meatballs, crumbled sweet sausage, pancetta, plum tomatoes, garlic & basil in a light tomato sauce

Lobster & Sea Scallops Scampi 27

fresh lobster meat & scallops in a garlic lemon wine sauce served over homemade tagliatelle

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken roasted with spicy sausage & cherry peppers in a balsamic reduction served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank over vegetable stew served over risotto

Orange Roughy Puttanesca 26

broiled filet with capers, olives & anchovies in a light tomato sauce with mixed vegetables & roasted potatoes

Grilled Salmon 27

grilled salmon topped with a lemon beurre blanc sauce served with grilled asparagus & roasted potatoes

Cod Al Forno 28

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

Blackened Shell Steak 30

pan-seared cajun spiced shell steak topped with sautéed onions & mushrooms served with mixed vegetables & roasted potatoes