Saturday March 9, 2019

Chicken Noodle Soup 7

Burrata 10

with roasted red peppers topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Stuffed Artichoke 11

Homemade Cavatelli Calabrese 22

pancetta, crumbled sweet sausage & meatballs in a plum tomato sauce topped with ricotta

Risotto Primavera 23

chicken & seasonal vegetables in a light cream sauce

Linguini Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Homemade Tagliatelle 26

fresh lobster meat & sea scallops in a pink sauce

Free Range Chicken Vinegar Peppers 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Rosa Marina 28

sautéed veal scaloppini topped with fresh rosemary & sun-dried tomatoes in a lemon white wine sauce served with mixed vegetables & mashed potato

Blackened Salmon 27

pan-seared cajun spiced served with fresh lemon, lentils & spinach

Baked Cod 28

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

Halibut Al Forno 34

egg- battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon white wine sauce served with mixed vegetables & rice