Thursday January 17, 2019

Vegetable Lentil Soup 7

Broccoli Rabe & Sausage Bar Pie 10

white bar pie topped with broccoli rabe & spicy sausage

Sal D’s Burrata 11

with prosciutto, fig jam & a balsamic glaze

Asparagus Salad 11

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

Homemade Tagliatelle Calabrese 22

pancetta & meatballs in plum tomato sauce topped with ricotta

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Stuffed Rigatoni 24

salmon & broccoli in a pink sauce

Scallops Scampi 28

sautéed in garlic & white wine served over zucchini linguini

Free Range Chicken 25

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

Veal Francoli 28

sautéed veal scaloppini topped with shiitake mushrooms in a cognac brown sauce with a touch of cream served with mixed vegetables & roasted potatoes

Short Ribs 28

braised short ribs in a vegetable stew served over risotto

Orange Roughy Livornese 26

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

Blackened Branzino 27

pan -seared filet topped with a lemon beurre blanc served with spinach & roasted potatoes

Cod Al Forno 28

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