Tuesday September 18, 2018

Tortellini & Chicken Meatball Soup 7

with escarole in a chicken broth

Fried Artichoke Hearts 8

served with blue cheese

Sal D’s Burrata 10

sliced cherry tomatoes, basil, olive oil & a balsamic glaze

Nino Salad 11

iceberg, tomatoes, roasted red peppers & chopped provolone cheese in a red wine vinaigrette

Gemelli Natalie 22

crumbled hot sausage, escarole, cannellini beans & tomatoes in garlic & oil

Tortellini Alfredo 23

tri-color cheese tortellini with chicken in a cream sauce

Lobster & Shrimp Langostino 26

fresh lobster meat & shrimp with peas in a pink sauce served over linguine

Chicken Monte Bianco 23

breaded chicken cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon wine sauce served with mashed potatoes

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & mashed potatoes

Branzino Livornese 27

baked filet topped with capers, black olives & red onions in a light tomato sauce served with mixed vegetables & mashed potatoes

Cod Al Forno 28

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