Saturday September 21, 2019

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

sliced tomatoes topped with a balsamic glaze

Beet Salad 11

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

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce topped with melted mozzarella

Farfalle Perfumate 23

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

Lobster & Shrimp Scampi 26
served over homemade tagliatelle

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Paisano 28

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

Salmon Livonrese 27

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

Baked Cod 28

topped with crabmeat in a lemon beurre blanc served with mixed vegetables & rice

Branzino Al Forno 28

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

Grilled Skirt Steak 32

topped with sautéed mushrooms & onions served with mixed vegetables & mashed potato