Tuesday August 28, 2018

Bruschetta 8

marinated tomatoes, basil & goat cheese in olive oil

Sal D’s Burrata 10

with fig jam, micro arugula & prosciutto

Meatball & Onion Bar Pie 10

Johnny Boy Calamari 13

fried calamari sautéed with broccoli rabe & hot peppers

Baked Homemade Cavatelli 21

with peas in a fresh bolognese sauce

Fusilli Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Gemelli Alla Rabe 23

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

Homemade Tagliatelle 26

fresh lobster meat & shrimp in a scampi sauce

Free Range Chicken Vinegar Peppers 26

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

Pork Chop Gimingiano 26

breaded pork chop topped with spinach& melted mozzarella in a brown demi with shiitake mushrooms served with mixed vegetables & a potato croquette

Veal Cardinale 28

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

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, mixed vegetables & a potato croquette

Orange Roughy Livornese 26

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

Baked Cod 28

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