Tuesday December 31, 2019

Split Pea Soup 7

with smoked ham bone

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Burrata 11

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

Cajun Calamari Salad 12

fried cajun spiced calamari, arugula & shaved reggiano in lemon & olive oil

Clams Casino 12

Rigatoni Carbonara 22

pancetta & peas in a cream sauce

Homemade Cavatelli Perfumate 23

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

Tagliatelle Pomorosso 24

shrimp, roasted garlic & basil in a plum tomato sauce

Risotto Langostino 26

lobster meat, peas & mushrooms in a pink sauce

Free Range Chicken 25

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

Pork Chop Au Poivre 26

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

Short Ribs 30 

braised short ribs in a vegetable stew served over mashed potato

Blackened Salmon 27

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

Cod Livornese 28

baked filet topped with olives, capers & red onions in a light marinara sauce served with mixed vegetables & rice

Baked Branzino 28

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