Sunday October 20, 2019

Burrata 10

sliced tomatoes & olives topped with a balsamic glaze

Nino Salad 11

romaine, tomatoes, red onions & provolone cheese in a red wine vinaigrette

Asparagus Oreganata 11

asparagus spears topped with seasoned breadcrumbs & tomatoes in a white wine sauce

Clams Casino 12

Combo Della Casa 20

oven baked lasagna, eggplant rollatini & a meatball topped with melted mozzarella in a marinara sauce 

Homemade Gnocchi Bolognese 21

topped with shaved reggiano

Fusilli Perfumate 23

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

Lobster & Shrimp Scampi 26

served over linguini

Free Range Chicken 25

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

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

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

Blackened Cod 28

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

Branzino Al Forno 28

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

Grilled Skirt Steak 32

topped with mushrooms & onions served with broccoli rabe & a potato croquette