Friday August 30, 2019

Chicken Noodle Soup 7

Burrata 10

sliced tomatoes & olives topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 11

Beet Salad 11

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

Spaghetti Carbonara 20 

pancetta & peas in a cream sauce

Fusilli Calabrese Santa Lucia 23

crumbled sweet sausage, mushrooms & peas in a pink sauce

Whole Wheat Linguini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Risotto Di Mare 28

shrimp, clams, sea scallops, calamari, mussels & tomatoes in a white wine sauce

Free Range Chicken 25

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

Pork Chop Gimignano 26

breaded thin pork chop topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mashed potato

Veal Napolitano 28

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

Cod Livornese 27

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