Saturday December 21, 2019

Vegetable Lentil Soup 7

Burrata 11

grilled red onions, zucchini, squash & eggplant topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, candid walnuts, carrots & crumbled blue cheese in a vinaigrette

Crabmeat Stuffed Mushrooms 14

topped with a lemon white wine sauce

Rigatoni Carbonara 21

pancetta & peas in a cream sauce

Fusilli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Risotto Di Mare 28

shrimp, clams, calamari, mussels, sea scallops & tomatoes in a white wine sauce

Free Range Chicken 25

partially de-boned oven roasted with fresh rosemary in garlic & oil served with mixed vegetables & mashed potato

Stuffed Pork Chop 26

breaded pork chop stuffed with sausage, broccoli rabe & mozzarella topped with mushrooms in a marsala wine sauce

Veal Cardinale 28

battered scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & mashed potato

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice

Branzino Al Forno 28

battered filet topped with shrimp, tomatoes, roasted garlic & basil 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