January 4, 2019

Burrata 10

marinated tomatoes, basil & olive oil on top of crostini

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Artichoke Salad 11

mixed greens, artichoke hearts, roasted red peppers & fresh mozzarella in a vinaigrette

Johnny Boy Calamari 12

fried calamari tossed with broccoli rabe & hot peppers

Lobster Ravioli 22

topped with chopped asparagus & tomatoes in a champagne cream sauce

Cavatelli Natalie 23

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

Tagliatelle Tre Mare 24

shrimp, sea scallops & mussels in a pink sauce

Chicken Francoli 24

sautéed chicken with shiitake mushrooms in a brown cognac demi-glaze with a touch of cream served with mixed vegetables & mashed potato

Pork Chops Pizzaiola 26

sautéed pork chops with peppers & onions in a light sherry wine tomato sauce served with mixed vegetables & mashed potato

Veal Sorrentino 28

veal scaloppini topped with grilled eggplant, prosciutto & mozzarella in a lemon white wine sauce served with mixed vegetables & mashed potato

Swordfish Livornese 27

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 wine sauce served with mixed vegetables & rice

Bacon Wrapped Scallops Au Poivre 29

topped with a brandy peppercorn cream sauce served with spinach & rice