Wednesday March 6, 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

Tagliatelle Siciliano 22

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

Cavatelli Santa Lucia 23

crumbled sweet sausage, peas & mushrooms in a pink sauce

Fusilli Gamberetti 24

shrimp & broccoli rabe with garlic & oil

Risotto Di Mare 28

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

Free Range Chicken Vinegar Peppers 25

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

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 & mashed potatoes

Grilled Salmon 26

grilled fresh filet with fresh lemon served with grilled asparagus & mashed potatoes 

Cod Livornese 28

Baked filet with capers, black olives & red onions in a light tomato sauce served with mixed vegetables & mashed potatoes

Pan Seared Halibut 34

topped with a lemon beurre blanc sauce served with spinach & mashed potatoes