Thursday October 17, 2019

Chicken & Escarole Soup 7

with orzo 

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, golden raisins, walnuts & goat cheese in a apple cider vinaigrette

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Stuffed Artichoke 11

Homemade Cavatelli Calabrese 22

pancetta, sweet sausage & meatballs in a plum tomato sauce topped with ricotta

Orecchiette Alla Rabe 23

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

Tagliatelle Di Vinci 26

sea scallops & mushrooms in a pink sauce

Free Range Chicken 25

partially de-boned chicken oven roasted in garlic & oil with cippolini onions served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

double cut pork chop in a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Veal Baci Baci 28

battered veal stuffed with prosciutto, pignoli nuts & mozzarella topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Blackened Swordfish 27

cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & a potato croquette

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp, tomatoes & breadcrumbs in a lemon white wine sauce served with nixed vegetables & a potato croquette

Roasted Duck 29

roasted long island duck topped with toasted almonds in a amaretto sauce served with mixed vegetables & a potato croquette