Sunday April 21, 2019

Fried Artichoke Hearts 9

served with blue cheese

Broccolini Fagioli 10

sautéed broccolini, cannellini beans & tomatoes in garlic &oil

Sal D’s Burrata 10

marinated tomatoes on top of crostini’s

Spinach Salad 11

baby spinach, crispy bacon, corn, tomatoes, carrots & gorgonzola cheese in a vinaigrette

Asparagus Wrap 12

asparagus spears stuffed with goat cheese, wrapped with prosciutto & topped with melted mozzarella in a light tomato sauce

Baked Cavatelli 21

with peas in a fresh bolognese sauce topped with melted mozzarella

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Homemade Fettuccini Di Vinci 26

fresh squid ink fettuccini with sea scallops & mushrooms in a pink sauce 

Lobster & Shrimp Scampi 26

lobster meat & shrimp sautéed in garlic & white wine served over linguini

Free Range Chicken 25

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

Lamb Osso Bucco 30

braised lamb shank in a vegetable stew served over mashed potato

Veal Francoli 28

Sautéed veal scaloppini topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potato

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon white wine sauce served with mixed vegetables & rice

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc served with spinach & rice

Branzino Livonrese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice