Tuesday September 4, 2018

Vegetable Lentil Soup 7

Sal D’s Burrata 10

marinated tomatoes & basil on crostini’s

Portobello Salad 11

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

Brussel Sprout Bar Pie 12

brussel sprouts, prosciutto, caramelized onions, gruyere & mozzarella cheese

Baked Gnocchi Bolognese 21

in a fresh bolognese sauce

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

Rigatoni Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Bruschetta 28

breaded veal cutlet topped with chopped tomatoes, basil & fresh mozzarella in olive oil

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 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