Saturday August 17, 2019

Burrata 10

with sliced tomatoes & olives topped with a balsamic glaze

Beet Salad 11

romaine, purple beets, corn, candid pecans & goat cheese in a vinaigrette

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 11

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Tagliatelle Calabrese 22

crumbled spicy sausage, pancetta & meatballs in a plum tomato sauce topped with a dollop of ricotta

Homemade Cavatelli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Linguini Due Mare 25

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

Lobster Rollatini 26

fresh lobster meat, mozzarella & vegetables topped with melted mozzarella in a pink sauce

Free Range Chicken 25

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

Double Cut Pork Chop Au Poivre 26

pan-seared pork chop topped with a creamy peppercorn sauce served with broccolini & mashed potatoes

Veal Monte Bianco 28

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

                                                             Salmon Livornese 27

topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice

 Orange Roughy Almondine 27

baked filet topped with almonds in a lemon white wine 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