Saturday September 8, 2018

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Asparagus Salad 11

asparagus spears, tomatoes, hearts of palm & feta cheese in a vinaigrette

Beet Salad 11

romaine, purple beets, carrots, tomatoes & gorgonzola cheese in a vinaigrette

Stuffed Artichoke 11

Homemade Cannelloni 21

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

Homemade Cavatelli Santa Lucia 22

crumbled hot sausage, mushrooms & peas in a pink sauce

Homemade Tagliatelle Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Risotto Di Mare 28

shrimp, clams, sea scallops, calamari, mussels & chopped tomatoes in a white wine sauce

Chicken Verdi e Rosso 23

sautéed chicken topped with chopped asparagus & tomatoes in a white wine sauce served with mashed potatoes

Stuffed Pork Chop 26

breaded stuffed pork chop with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Veal Funghi 28

sautéed veal scaloppini topped with pignoli nuts & porcini mushrooms in a light tomato sauce served with mixed vegetables & mashed potatoes

Orange Roughy Livornese 26

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

Blackened Branzino 27

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

Cod Al Forno 28

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice