Saturday November 30, 2019

Cauliflower Oreganata 10

topped with tomatoes & breadcrumbs in a lemon white wine sauce

Burrata 12

prosciutto, arugula, fig jam & crostini

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

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

Beet Salad 11

romaine, purple beets, carrots, tomatoes & goat cheese in a vinaigrette

Risotto Al Funghi 21

portobello mushroom, shiitake & porcini mushrooms in a light cream sauce

Homemade Cavatelli 22

in a fresh 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 homemade tagliatelle 

Chicken Bella Vista 25

battered chicken topped with asparagus, roasted red peppers & mozzarella in a lemon white wine sauce served with mixed vegetables & mashed potato

Pork Chop Pizzaiola 26

sautéed double cut pork chop in a sherry wine tomato sauce with peppers & onions served with mixed vegetables & mashed potato

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mashed potato

Blackened Salmon 27

pan-seared cajun spiced filet served with fresh lemon, lentils & spinach

Baked Cod 28

topped with crabmeat & a lemon beurre blanc 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