Saturday November 16, 2019

Lentil Soup 7

with chicken

Sal D’s Spring Rolls11

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

iceberg, crispy bacon, tomatoes, red onions & crumbled blue cheese in a creamy blue cheese

Burrata 12

prosciutto, fig jam & crostini

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Fusilli Carbonara 21

pancetta & peas in a cream sauce

Homemade Cavatelli 22

with crumbled spicy sausage & meatballs in a plum tomato sauce topped with ricotta cheese

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

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

Stuffed Pork Chop 26

breaded pork chop stuffed with sausage, broccoli rabe & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potato

Veal Paisano 28

sautéed scaloppini topped with roasted red peppers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & mashed potato

Salmon Provencal 27

broiled filet topped with capers, scallions & tomatoes in a lemon white wine sauce served with mixed vegetables & rice

Branzino Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with spinach & rice

Baked Cod 28

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