Saturday January 19, 2019

Vegetable Lentil Soup 7

Fried Artichokes 9

served with blue cheese

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Panzanella Salad 10

tomatoes, cucumbers, red onions, croutons & grated cheese in a red wine vinaigrette

Rigatoni Carbornara 21

pancetta, peas & parmigiano

Fusilli Perfumate 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Lobster Ravioli 24

shrimp & tomatoes in a champagne cream sauce

Risotto Di Mare 28

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

Free Range Chicken Vinegar Peppers 25

partially de-boned oven roasted chicken with cherry peppers in a balsamic reduction served with mixed vegetables & mashed potato

Pork Chop Gimignano 26

breaded pork chop topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & mashed potato

Veal Paisano 28

sautéed veal scaloppini topped with artichoke hearts & roasted red peppers in a lemon white wine sauce served with mixed vegetables & 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