Friday November 22, 2019

French Onion Soup 7

Sal D’s Burrata 10

tomatoes, roasted red peppers & olives topped with a balsamic glaze

Panzanella Salad 10

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

Cauliflower Oreganata 10

topped with seasoned breadcrumbs & tomatoes in a lemon white wine sauce

Seafood Stuffed Mushrooms 13

in a lemon white wine sauce

Paccheri Calabrese 21

pancetta & meatballs in a plum tomato sauce topped with ricotta

Farfalle Natalie 23

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

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pink sauce

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 & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Paisano 28

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

Blackened Salmon 27

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

Cod Livornese 28

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

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