Tuesday April 30, 2019

Vegetable Lentil Soup 7

Sal D’s Bruschetta 9

with tomatoes, grilled eggplant & stracciatella

Nino Salad 10

romaine lettuce, roasted peppers, tomatoes, red onions & provolone cheese in a red wine vinaigrette 

Stuffed Artichoke 11

Tagliatelle Calabrese 21

pancetta & meatballs in a plum tomato sauce topped with ricotta

Homemade cavatelli Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Risotto Primavera 23

chicken & seasonal vegetables in a white wine sauce

Capellini Due Mare 24

shrimp, roasted garlic, tomatoes & basil in a white clam sauce

Free Range Chicken 25

cut up chicken oven roasted with cherry peppers, spicy sausge & potatoes in a lemon white wine sauce served with mixed vegetables

 Double Cut Pork Chop Au Poivre 26

pan-seared peppercorn crusted pork chop topped with a creamy peppercorn sauce served with mixed vegetables & roasted potatoes

Veal Zingara 28

sautéed veal topped with prosciutto, mushrooms & artichoke hearts in a sherry wine demi-glaze served with mixed vegetables & roasted potatoes

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc served with mixed vegetables & roasted potatoes

Pan Seared Grouper 28

topped with tomatoes, capers & red onions in a lemon white wine sauce served with spinach & roasted potatoes

Branzino Al Forno 28

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