Monday February 18, 2019

Burrata 10

sliced tomatoes & basil topped with a balsamic reduction 

Spiedini Alla Romana 9

baked Italian loaf layered with fresh mozzarella topped with a lemon wine sauce with capers 

Panzanella Salad 11

croutons, tomatoes, cucumbers, red onion, basil & grated cheese with red wine vinegar 

Chicken & Broccoli Bar Pie 

napolitano bar pie topped with chicken cutlet & broccoli 

Baked Stuffed Rigatoni 20

 with a bolognese sauce topped with melted mozzarella

Bucatini Calabrese 22

braised short ribs & meatballs simmered in a tomato sauce topped with ricotta 

Risotto Primavera 23

grilled chicken & seasonal vegetables in a cream sauce

Lobster & Sea Scallops Scampi 27

sauteed in garlic & white wine served over linguini

Chicken Cardinale 24

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

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Salmon Piccata 6

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

Cod Fra Diavolo 27

with cannellini beans in a spicy marinara sauce served over linguini

Grilled Branzino 27

grilled filet with fresh lemon served with sautéed spinach & a potato croquette