Saturday September 7, 2019

Escarole & Bean Soup 7

with chicken & ditalini pasta in a chicken broth

Seafood Stuffed Mushrooms 9

in a lemon white wine sauce

Burrata 12

prosciutto, arugula, fig jam & crostini

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Rigatoni Carbonara 20

pancetta & peas in a cream sauce

Baked Homemade Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil
Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

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

Pork Tenderloin Au Poivre 26

roasted sliced pork medallions topped with a brandy peppercorn cream sauce served with broccoli rabe & mashed potato

Veal Monte Bianco 28

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

Salmon Piccata 27

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

 Swordfish Di Marco 27

swordfish medallions sautéed with hot peppers & tomatoes in a lemon white wine sauce served over linguini

Cod Livornese 28

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