Saturday November 2, 2019

Chicken & Escarole Soup 7

with cannellini beans & baby shells in a chicken broth

Burrata 10

marinated tomatoes with crostini with olive oil & fresh basil

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, corn, carrots & gorgonzola cheese in a vinaigrette

Clams Casino 12

Homemade Cavatelli 21

with spinach & cannellini beans in garlic & oil

Rigatoni Calabrese 22

crumbled sweet sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Lobster Rollatini 24

fresh lobster meat & mixed vegetable stuffing topped with a pink sauce & melted mozzarella 

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned oven roasted chicken with fresh rosemary & cipollini onions served with mixed vegetables & mashed potato

Blackened Pork Chop 26

pan-seared double cut pork chop with cajun spices served with mixed vegetables & mashed potato

Veal Siciliano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & mashed potato

Branzino Al Forno 28

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

Cod Oreganata 28

broiled filet topped with seasoned breadcrumbs in a lemon white wine sauce served with mixed vegetables & rice

Ginger Garlic Tuna 32

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