Wednesday September 5, 2018

Vegetable Lentil Soup 7

Sal D’s Burrata 10

prosciutto & figs

Roasted Portobello 9

roasted peppers, goat cheese & scallions in a balsamic reduction

Brussels Sprout Bar Pie 12

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

Baked Gnocchi Bolognese 21

in a fresh bolognese sauce

Gemelli Artista 23

chicken, peas, sun-dried tomatoes & porcini mushrooms in a light cream sauce

Capellini Due Mare 24

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

Homemade Tagliatelle 26

with shrimp & sea scallops in a scampi sauce

Chicken Meditterano 25

sautéed chicken topped with grilled eggplant, zucchini & melted mozzarella in a light tomato sauce served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

pan-seared peppercorn crust pork chop topped with a creamy peppercorn sauce served with broccoli rabe & a potato croquette

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, melted mozzarella & a lemon wine sauce with shiitake mushrooms served with potato croquettes

Blackened Salmon 26

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

Cod Fra Diavolo 27

sautéed filet with cannellini beans in a spicy marinara sauce served over linguini fini

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