Friday June 28, 2019

Beet Salad 11

romaine, carrots, tomatoes, purple beets & gorgonzola cheese in a vinaigrette

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Crabmeat Stuffed Mushrooms 12

in lemon wine sauce

Bucatini Calabrese 22

crumbled sweet sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Fusilli Artista 23

chicken, mushrooms, peas & sun-dried tomatoes in a cream sauce

Homemade Cavatelli Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Lobster & Sea Scallops Scampi 28

served over linguini

Free Range Chicken 25

partially de-boned chicken roasted with garlic & rosemary served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon white wine sauce served with mashed potatoes

Branzino & Shrimp Oreganata 28

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

Baked Orange Roughy 28

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

NY Strip Au Poivre 34

pan-seared ny strip topped with a creamy peppercorn sauce served with sautéed broccoli rabe & mashed potatoes