Sunday November 17, 2019

Lentil Soup 7

with chicken

Panzanella Salad 10

tomatoes, cucumbers, red onions, croutons & grated parmigiano in a red wine vinaigrette

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

Stuffed Rigatoni Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Farfalle Alla Rabe 23

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

Lobster & Shrimp Scampi 26

served over fettuccini

Free Range Chicken 25

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

Pork Chop Au Poivre 26

double cut pork chop topped with a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 28

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

Salmon Provencal 27

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

Branzino Livornese 27

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

Baked Cod 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquette

Grilled Skirt Steak 32

topped with sautéed mushrooms & onions served with broccoli rabe & a potato croquette