Saturday June 8, 2019

Vegetable Lentil Soup 7

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

sliced tomatoes & basil topped with a balsamic glaze

Grilled Octopus 14

arugula, potatoes & onions in lemon & olive oil

Fried Soft Shell Crab 14

pan-fried soft shell crab topped with napa cabbage, carrots & onions in lemon & olive oil

Homemade Cannelloni 21

shredded pork, spinach & ricotta topped with melted mozzarella in a light tomato sauce

Cavatelli Perfumate 22

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Farfalle Artista 23

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

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Paisano 23

sautéed chicken topped with artichoke hearts & roasted red peppers in a lemon white wine sauce served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served with mashed potato

Veal Napolitano 28

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

Orange Roughy Livornese 26

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

Ginger Garlic Tuna 32

pan-seared filet topped with a ginger garlic & sauce served with spinach & rice