Wednesday December 4, 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

Seafood Stuffed Mushrooms 13

lemon white wine sauce

Homemade Tagliatelle Carbonara 20

Lasagna Rollatini 22

grounded chicken, vegetables, ricotta & mozzarella topped with marinara sauce & melted mozzarella 

Homemade Cavatelli Perfumata 22

crumbled mixed sausage, broccoli rabe & sun-dried tomatoes with garlic & oil 

Risotto Langostino 25

fresh lobster meat & asparagus in a pink sauce 

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 Sorrentino 28

sautéed veal topped with eggplant, prosciutto & mozzarella in a lemon wine sauce 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 linguine