Sunday August 5, 2018

Eggplant Caponata 9

sautéed baby eggplant, sweet & hot peppers, capers & olives in garlic & oil

 Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, carrots, corn & gorgonzola cheese in a vinaigrette

Lasagna Rollatini 21

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

Short Rib Ravioli Au Poivre 24

in a brandy peppercorn cream sauce

Capellini Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a lemon wine sauce

Lobster & Sea Scallops Scampi 26

fresh lobster meat & scallops sautéed in garlic & white wine sauce served over linguine

Chicken Cardinale 23

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

Pork Chop Bruschetta 26

breaded pork chop topped with chopped tomatoes, fresh mozzarella & basil in olive oil

Veal Paesano 28

sautéed veal scaloppini topped with roasted red peppers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

sautéed monkfish scaloppini with new zealand clams & cannellini beans in a spicy marinara sauce served over linguine

Branzino Al Forno 28

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