Monday April 22, 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

Rice Balls 9

with vodka sauce 

Orecchiette Primavera 23

chicken & seasonal vegetables with garlic & oil 

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 & a potato croquette 

Lamb Osso Bucco 30

braised lamb shank in a vegetable stew served over risotto

Veal Francoli 28

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

Orange Roughy Almondine 26

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

Branzino Livonrese 27

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

Sea Scallops Piccata 28

pan-seared sea scallops topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & a potato croquette