Saturday April 6, 2019

Vegetable Lentil Soup 7

Burrata 10

with sliced tomatoes topped with a balsamic glaze

Baby Spinach Salad 11

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

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 11

Homemade Cavatelli 22

in a fresh pork ragu sauce topped with ricotta

Rigatoni Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Dirty Risotto 23

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

Tagliatelle Pomoroso 24

shrimp, roasted garlic, basil & onions in a light tomato sauce

Free Range Chicken 25

oven roasted partially de-boned chicken with fresh rosemary in garlic & oil served with mixed vegetables & mashed potato

Roasted Pork Tenderloin 26

oven roasted in a brandy peppercorn cream sauce served with broccoli rabe & mashed potato

Grilled Veal Chop 35

topped with peppers & onions served with mixed vegetables & mashed potato

Monkfish Scampi 27

monkfish medallions sautéed in garlic & white wine served over fettuccine

Swordfish Livornese 28

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

Branzino Al Forno 28

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