Thursday September 6, 2018

Vegetable Lentil Soup 7

Sal D’s Burrata 10

prosciutto & figs

Roasted Portobello 9

roasted peppers, goat cheese & scallions in a balsamic reduction

Brussel Sprout Bar Pie 12

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

Gnocchi Bolognese 21

in a fresh bolognese sauce with peas

Homemade Cannelloni 22

shredded pork, spinach & ricotta topped with melted mozzarella in a marinara sauce

Tortellini Alfredo 23

tricolor cheese tortellini with chicken in a cream sauce

Gemelli Oreganata 24

shrimp & brussel sprouts sautéed in garlic & oil topped with seasoned breadcrumbs

Chicken Meditterano 24

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 Bruschetta 28

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

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 linguine

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