Saturday February 23, 2019

Vegetable Lentil Soup 7

Burrata 10

fresh burrata with sliced tomatoes topped with a balsamic reduction

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

Homemade Tagliatelle 26

lobster meat & shrimp in a pink sauce

Risotto Di Mare 28

shrimp, calamari, sea scallops, mussels, clams & tomatoes in a white wine sauce

Free Range Chicken 25

partially de-boned organic chicken roasted with fresh rosemary in a lemon white wine sauce served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Francoli 28

topped with shiitake mushrooms in a brown cognac demi-glaze with a touch of cream served with mixed vegetables & mashed potato

Monkfish Fra Diavolo 27

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

Branzino Piccata 27

topped with capers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & rice

Baked Cod 28

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