Saturday November 23, 2019

Burrata 10

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

Wedge Salad 11

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

 Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 11

Clams Casino 12

Baked Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Farfalle Natalie 23

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

Paccheri Pesto 23

chicken in a pesto cream sauce

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Rollatini 28

breaded veal scaloppini stuffed with prosciutto, asparagus & mozzarella in a brown demi-glaze with a touch of cream topped with shiitake mushrooms served over 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 mixed vegetables & 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