Tuesday October 22, 2019

Butternut Squash Soup 7

 Sal D’s Arancini 8

risotto, crumbled sausage, broccoli rabe & provolone 

Burrata 10

sliced tomatoes topped with a balsamic glaze

Beet Salad 11

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

Portobello Salad 11

arugula, roasted peppers, portobello mushrooms, shaved reggiano in a vinaigrette 

Tagliatelle Calabrese 22

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

Homemade Cavatelli Alla Rabe 23

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

Risotto Langostino 26

fresh lobster meat, shrimp, peas & shiitake mushrooms in a cream sauce

Free Range Chicken 25

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

Pork Chop Pizzaiola 26

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

Veal Zingara 28

sautéed scaloppini topped with prosciutto, artichoke hearts & mushrooms in a brown demi-glaze served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

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

Blackened Branzino 28

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

Cod 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 a barolo reduction with mushrooms served with broccoli rabe & a potato croquette