Wednesday August 29, 2018

Tomato Salad 9

tomatoes, red onions, hearts of palm, corn, basil & olive oil

Sal D’s Burrata 10

fig jam, arugula, prosciutto & a balsamic glaze

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

Rigatoni 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 & roasted potatoes

Pork Chop Gimingiano 26

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

Veal Cardinale 28

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

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, mixed vegetables & roasted potatoes

Branzino Al Forno 27

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

Baked Cod 28

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