Friday August 24, 2018

Seafood Stuffed Mushrooms 9

topped with a lemon wine sauce

Sal D’s Burrata 10

with marinated tomatoes on top of crostini’s

Wedge Salad 11

iceberg, tomatoes, red onions, corn & crispy bacon topped with blue cheese

Stuffed Artichoke 11

Homemade Cavatelli 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Gemelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Fusilli Primavera 23

chicken & seasonal vegetables in garlic & oil

Lobster & Shrimp Scampi 26

fresh lobster meat & shrimp in a scampi sauce over homemade tagliatelle

Free Range Chicken 26

partially de-boned chicken roasted in garlic & oil with cipollini onions & a spicy sausage link served with mixed vegetables & mashed potatoes

Pork Chop Pepperoncini 26

breaded pork chop topped with pepperoncini peppers, melted reggiano cheese in a lemon wine sauce served with mixed vegetables & mashed potatoes

Veal Francoli 28

sautéed veal scaloppini topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Monkfish Mare E Monte 27

pan-seared monkfish medallions sautéed with mussels, spinach & beans in a marinara sauce served over capellini

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & rice

Branzino Al Forno 28

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