Sunday September 2, 2018

Fried Artichoke Hearts 8

served with blue cheese

Sal D’s Burrata 10

marinated tomatoes & basil on crostini’s

Portobello Salad 11

mixed greens, portobello mushroom, fresh mozzarella & roasted red peppers in a vinaigrette

Clams Casino 12

Homemade Tagliatelle Calabrese 22

crumbled spicy sausage, pancetta & meatballs in a plum tomato sauce topped with shaved reggiano

Lobster Ravioli 22

with chopped tomatoes in a champagne cream sauce

Risotto Della Casa 23

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

Linguine Due Mare 24

shrimp, new zealand clams, tomatoes, roasted garlic & basil in a white clam sauce

Free Range Chicken 25

partially de-boned chicken roasted with fresh rosemary in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Siciliano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & a potato croquette

Cod Livornese 28

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

Branzino Oreganata 28

broiled filet topped with shrimp, breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetables & a potato croquette