Saturday May 4, 2019

Vegetable Lentil Soup 7

Beet Salad 11

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

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Stuffed Artichoke 11

Homemade Gnocchi 21

with baby zucchini in a pink sauce

Paccheri Calabrese 22

pancetta & meatballs in a light plum tomato topped with ricotta

Farfalle Natalie 23

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

Linguine Due Mare 24

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

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Napolitano 28

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

Monkfish Fra Diavolo 27

sautéed monkfish medallions with clams in a spicy marinara sauce served over linguini

Branzino Piccata 28

topped with capers & artichoke hearts in a lemon white wine sauce served with spinach & rice

Cod Al Forno 28

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