Sunday November 3, 2019

Brussel Sprouts Oreganata 9

topped with breadcrumbs & tomatoes in a lemon white wine sauce

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

Johnny Boy Calamari 13

fried calamari tossed with sautéed broccoli rabe & hot peppers

Tortellini Carbonara 21

tri-color cheese tortellini with pancetta & peas in a cream sauce 

Rigatoni Calabrese 22

in a pork ragu topped with ricotta

Fusilli Perfumate 23

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

served over linguini

Free Range Chicken 25

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

Blackened Pork Tenderloin 26

pan-seared cajun spiced pork tenderloin topped with mushrooms & onions served with mixed vegetables & a potato croquette

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, shiitake mushrooms & mozzarella in a lemon white wine sauce served with mixed vegetables & a potato croquette

Pan-Seared Branzino 27

topped with capers in a lemon white wine sauce served with mixed vegetables & a potato croquette

Cod Al Forno 28

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

Ginger Garlic Tuna 32

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