Tuesday December 3, 2019

Chicken, Escarole & Bean Soup 7

served with orzo in a chicken broth

Burrata 12

grilled zucchini, oven roasted tomatoes, olives & soppresata 

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Nino Salad 11

iceberg, tomatoes, provolone, roasted red peppers & red onions in a red wine vinaigrette

Combo Oreganata 14

baked clams & shrimp topped with breadcrumbs in a lemon white wine sauce

Risotto Al Funghi 21

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

Homemade Cavatelli Calabrese 22

crumbled sweet sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

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

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Veal Napolitano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & a potato croquette

Salmon Piccata 27

broiled filet & topped with capers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & a potato croquette

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquette

Pan- Seared Cod 28

topped with cannellini beans in a light marinara sauce served over capellini