Sunday August 18, 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

Johnny Boy Calamari 12

fried calamari tossed with hot peppers & broccoli rabe

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

Chicken Francoli 24

sautéed chicken topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Double Cut Pork Chop Pizzaiola 26

pan-seared pork chop topped with peppers & onions in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Veal Napolitano 28

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

Orange Roughy Livornese 27

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

Salmon Piccata 27

topped with capers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

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