Saturday September 22, 2018

Tortellini & Chicken Meatball Soup 7

with escarole

Seafood Stuffed Mushrooms 9

topped with a lemon wine sauce

Burrata 10

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

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, pecans & goat cheese in a raspberry vinaigrette

Homemade Gnocchi 20

in a pesto cream sauce with chopped tomatoes

Baked Cavatelli Bolognese 21

Fusilli Toscano 23

crumbled sweet sausage, roasted broccolini, red onions & tomatoes in garlic & oil topped with ricotta cheese

Sea Scallops & Shrimp Scampi 28

sautéed in garlic & white wine served over homemade tagliatelle

Chicken Fiorentino 23

sautéed chicken topped with spinach & mozzarella in a brown demi-glaze served with mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Blackened Salmon 26

pan-seared cajun spiced filet served with fresh lemon, lentils & spinach

Branzino Livornese 27

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

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice

Shell Steak Au Poivre 34

topped with a brandy peppercorn cream sauce served with broccolini & mashed potatoes