Friday February 22, 2019

French Onion Soup 7

Burrata 10

fresh burrata with soppresata, roasted red peppers, basil & olive oil 

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 11

Homemade Cavatelli Calabrese 21

homemade pasta with a fresh pork ragu sauce topped with ricotta cheese 

Whole Wheat Linguini Perfumate 22

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

Fusilli Alfredo 23

with chicken in a cream sauce

Lobster & Shrimp Scampi 26

lobster meat & shrimp sauteed in garlic & white wine served over homemade tagliatelle

Free Range Chicken Vinegar Peppers 25

partially de-boned organic chicken roasted with cherry peppers in a balsamic reduction served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Chop Parmigiana 34

breaded veal chop pounded thin, topped with melted mozzarella & marinara served with rigatoni

Monkfish Fra Diavolo 27

 with clams & cannellini beans in a spicy marinara sauce served over linguini

Branzino Al Forno 28

battered filet topped with shrimp roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice

Baked Cod 28

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