Friday October 2019

Chicken & Escarole Soup 7

with orzo

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Stuffed Artichoke 11

Wedge Salad 11

iceberg, crispy bacon, corn, tomatoes & blue cheese in a creamy blue cheese dressing

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

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Risotto Di Mare 28

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

Free Range Chicken 25

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

Pork Chop Au Poivre 26

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

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 & mashed potato

Monkfish Fra Diavolo 27

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

Blackened Cod 28

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

Branzino Al Forno 28

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

Roasted Duck 29

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