Friday January 18, 2019

Vegetable Lentil Soup 7

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

 Burrata 11

with prosciutto, fig jam & a balsamic glaze

Asparagus Salad 11

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

Homemade Cavatelli 21

in fresh pork ragu sauce topped with reggiano cheese

Homemade Tagliatelle Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Fusilli Alla Rabe 23

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

Risotto Di Mare 28

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

Free Range Chicken 25

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

Veal Francoli 28

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

Short Ribs 28

braised short ribs in a vegetable stew served over mashed potato

Blackened Salmon 26

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

Cod Livornese 27

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

Branzino Al Forno 28

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