Saturday September 15, 2018

French Onion Soup 7

Stuffed Pepper 8

ground beef & vegetable stuffed pepper topped with melted mozzarella in a marinara sauce

Sal D’s Burrata 10

sliced cherry tomatoes, basil & olive oil

Beet Salad 11

mixed greens, purple beets, carrots & goat cheese in a vinaigrette

Fettuccini Calabrese 21

pancetta & meatballs in a plum tomato sauce topped with a dollop of ricotta

Rigatoni Perfumate 22

crumbled hot sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pink sauce

Lobster & Shrimp Scampi 26

fresh lobster meat & shrimp sautéed in garlic & white wine served over homemade tagliatelle

Free Range Chicken Vinegar Peppers 25

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

Stuffed Pork Chop 26

breaded pork chop stuffed with sweet sausage, broccoli rabe & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Veal Paisano 28

veal scaloppini sautéed with artichoke hearts & roasted red peppers in a lemon wine sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan-seared cajun spiced filet topped with a lemon beurre blanc served with spinach & rice

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams 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 & rice