Monday, February 25, 2019

Vegetable Lentil Soup 7

Homemade Rice Balls 8

served with vodka sauce

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 Primavera 23

chicken & seasonal vegetables in garlic & oil

Homemade Tagliatelle Tre Mare 26

sea scallops, clams & mussels in a pink sauce

Chicken Paisano 23

sautéed chicken with artichoke hearts & roasted red peppers in a lemon white wine sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over homemade gnocchi

Veal Francoli 28

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

Monkfish Scampi 27

sautéed in a garlic & white wine sauce served over linguini

Cod Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce serve with mixed vegetables & a potato croquette

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquette