Tuesday April 2, 2019

Sal D’s Burrata 10

with roasted peppers topped with a balsamic glaze

Stuffed Pepper 8

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

BLT Salad 11

romaine, grape tomatoes, crispy bacon & crumbled blue cheese in a vinaigrette

Zucchini Lemon Bar Pie 12

grilled zucchini, stracciatella, lemon zest & grated parmigiano

Baked Homemade Gnocchi 21

in a fresh bolognese sauce topped with melted mozzarella

Fettucine Calabrese 22

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

Risotto Primavera 25

shrimp & seasonal vegetables in a lemon wine sauce

Sea Scallops Scampi 27

sautéed in garlic & white wine served over linguini

Free Range Chicken 25

partially de-boned chicken roasted with fresh rosemary in a lemon white wine sauce served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Pizzaiola 28

sautéed veal topped with peppers & onions in a sherry wine tomato sauce served over rigatoni

Monkfish Marinara 27

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

Branzino Al Forno 28

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

Baked Cod 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & roasted potatoes