Thursday October 24, 2019

Butternut Squash Soup 7

Seafood Stuffed Mushrooms 9

in a lemon white wine sauce

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

sliced tomatoes topped with a balsamic glaze

Beet Salad 11

romaine, purple beets, tomatoes, carrots & goat cheese in a vinaigrette

Homemade Cavatelli 21

in a fresh pork ragu topped with ricotta

Risotto Primavera 22

chicken & seasonal vegetables in a pink sauce

Fusilli Perfumate 23

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

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Gimignano 23

breaded chicken cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & roasted potatoes

Veal Chop Parmigiana 34

pan-fried breaded veal chop topped with fresh mozzarella & basil in a marinara sauce served with rigatoni

Monkfish Fra Diavolo 27

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

Pan-Seared Branzino 28

topped with capers in a lemon white wine sauce served with mixed vegetables & roasted potatoes

Cod Al Forno 28

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

Grilled Skirt Steak 32

topped with a barolo reduction with mushrooms served with broccoli rabe & roasted potatoes