Sunday May 5, 2019

Fried Artichoke Hearts 9

served with blue cheese

Beet Salad 11

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

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Baby Spinach Salad 11

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

Fusilli Carbonara 21

pancetta, peas & parmigiano

Buccatini Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Lobster Ravioli 23

with chopped tomatoes in a champagne cream sauce

Linguine Due Mare 24

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

Chicken Caprese 24

sautéed chicken topped with tomatoes, fresh mozzarella & basil in a lemon white wine sauce served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Francoli 28

sautéed veal scaloppini in a brown cognac sauce with a touch of cream topped with shiitake mushrooms served with mixed vegetables & mashed potato

Monkfish Scampi 27

sautéed monkfish medallions in garlic & white wine served over linguini

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp, breadcrumbs & tomatoes in a white wine sauce served with mixed vegetables & mashed potato

Cod Livornese 27

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