Saturday January 4, 2020

Chicken Noodle Soup 7

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

iceberg, crispy bacon, tomatoes, red onions & crumbled blue cheese in a creamy blue cheese dressing

Nino Salad 11

romaine, tomatoes, red onions, provolone & roasted red peppers in a red wine vinaigrette

Burrata 11

portobello mushroom & oven roasted tomatoes topped with a balsamic glaze

Combo Oreganata 15

shrimp & baked clams topped with breadcrumbs in a lemon white wine sauce

Homemade Baked Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Dirty Risotto 23

crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Lobster Ravioli 23

topped with chopped asparagus & tomatoes in a pink sauce

Orecchiette Gamberetti 24

shrimp, broccoli rabe & tomatoes in garlic & oil

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 Francoli 28

sautéed veal scaloppini topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potato

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Blackened Swordfish 28

pan -seared cajun spiced filet topped with a lemon beurre blanc served with spinach & 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