Sunday November 10, 2019

Fried Artichoke Hearts 9

served with blue cheese

Burrata 11

grilled portobello mushroom & roasted red peppers topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Nino Salad 11

romaine, roasted red peppers, red onions, tomatoes & provolone in a red wine vinaigrette

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Tagliatelle Bolognese 21

 with peas topped with a dollop of ricotta

Homemade Cavatelli Natalie 23

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

Fusilli Artista 23

chicken, mushrooms, peas & sun-dried tomatoes in a cream sauce

Linguini Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a lemon white wine sauce

Free Range Chicken 25

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

Pork Chop Au Poivre 26

sautéed pork chops in a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a light tomato sauce served with rigatoni

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc served with spinach & a potato croquette

Swordfish Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

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

Brussel Sprouts Oreganata 8

with chopped tomatoes & breadcrumbs in a lemon white wine sauce