Sunday March 31, 2019

Chicken Noodle Soup 7

Sal D’s Bruschetta 8

tuscan bread topped with marinated tomatoes & stracciatella

Stuffed Pepper 8

with ground beef & vegetables topped with melted mozzarella & marinara sauce

Baby Kale Salad 11

baby kale, red onions & shaved reggiano in lemon & olive oil

Combo Oreganata 14

shrimp & baked clams oreganata style in a lemon white wine sauce

Homemade Cavatelli 22

fresh meatballs & a sweet sausage link simmered in a tomato sauce topped with ricotta

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster Ravioli 23

topped with chopped asparagus & tomatoes in a light cream sauce

Tagliatelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Free Range Chicken 25

partially de-boned chicken roasted with fresh rosemary 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 risotto

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella in a brown demi-glaze with a touch of cream topped with mushrooms served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams & beans in a spicy marinara sauce served over linguini

 Cod Al Forno 28

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil 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