Saturday May 25, 2019

Burrata 10

soppresata & olives topped with balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, corn, carrots & goat cheese in a vinaigrette

Crabmeat Stuffed Mushrooms 12

topped with a lemon white wine sauce

Grilled Octopus 14

with arugula, onions & potatoes in lemon & olive oil

Risotto Al Funghi 20

shiitake, button & porcini mushrooms in a cream sauce

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce topped with melted mozzarella

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

over homemade tagliatelle

Chicken Francoli 23

sauteed chicken topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Naplolitano 28

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a light tomato sauce served with mixed vegetables & mashed potato

Salmon Provencal 26

broiled filet topped with capers, scallions & tomatoes in a lemon white wine sauce served with mixed vegetables & rice

Greek Style Swordfish 27

grilled filet served with fresh lemon, mixed vegetables & rice

Baked Orange Roughy 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice

Cod Di Marco 28

sautéed filet with hot peppers, tomatoes & roasted garlic in a lemon white wine sauce served over capellini