Tuesday March 5, 2019

Orzo Soup 7

chicken, escarole & carrots in a fresh chicken broth 

Sal D’s Burrata 10

with roasted red peppers topped with a balsamic glaze

Mozzarella Carrozza 9

fried mozzarella sandwich served with marinara sauce

Beet Salad 11

romaine, purple beets, corn, carrots & goat cheese in a vinaigrette

Stuffed Artichoke 11

Baked Homemade Gnocchi 21

in a fresh bolognese sauce topped with melted mozzarella

Tagliatelle Siciliano 22

capers, grilled eggplant in a plum tomato sauce topped with fresh mozzarella

Cavatelli Santa Lucia 23

crumbled sweet sausage, mushrooms & peas in a pink sauce

Fusilli Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Chicken Paisano 23

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

Stuffed Pork Chop 26

breaded pork chop stuffed with broccoli rabe, prosciutto & mozzarella topped with mushrooms in a marsala wine sauce served with mixed vegetables & a potato croquette

Salmon Provencal 27

pan-seared filet topped with scallions, capers & tomatoes in a lemon white wine sauce served with mixed vegetables & a potato croquette

Brnzino 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

Pan Seared Halibut 34

topped with a lemon beurre blanc sauce served with spinach & risotto