Saturday October 26, 2019

Butternut Squash Soup 7

Stuffed Pepper 8

ground beef & vegetable stuffed topped with melted mozzarella in a marinara sauce

Seafood Stuffed Mushrooms 9

in a lemon white wine sauce

Burrata 12

sliced tomatoes, grilled zucchini, roasted peppers, olives & soppresata topped with a balsamic glaze

Beet Salad 11

baby spinach, purple beets, tomatoes, carrots & goat cheese in a vinaigrette

Homemade Cavatelli 21

in a fresh pork ragu topped with ricotta

Rigatoni Carbonara 22

pancetta & peas in a cream sauce

Farfalle Natalie 23

crumbled sweet sausage, escarole, cannellini beans & tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Caprese 24

battered chicken topped with sliced tomatoes, fresh mozzarella & basil in a lemon white wine sauce served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Sal D’s 28

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

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice

Cod Al Forno 28

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

Ginger Garlic Tuna 32

pan-seared tuna topped with a ginger garlic sauce served with spinach & rice