Friday October 11, 2019

Chicken Noodle Soup 7

Burrata 11

sliced tomatoes topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Pear Salad 11

arugula, pears, walnuts & gorgonzola cheese in an apple cider vinaigrette

Clams Casino 12

Rigatoni Ortelana 22

chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce

Orecchiette Toscano 23

crumbled sweet sausage, roasted broccolini, red onions & tomatoes in garlic & oil topped with ricotta

Lobster & Shrimp Scampi 26

served over linguini

Chicken Al Funghi 24

sautéed chicken with pignoli nuts, porcini mushrooms in a light tomato sauce served with mixed vegetables & mashed potato

Pork Tenderloin Au Poivre 26

oven roasted & sliced pork tenderloin in a brandy peppercorn cream sauce served with broccolini & mashed potato

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served over mashed potato

Swordfish 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

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

Baked Cod 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice

Roasted Duck 29

roasted long island duck topped with an orange glaze served with mixed vegetables & mashed potato