Friday October 30, 2020

WE ARE ACTIVELY TRYING TO REDUCE THE FOOT TRAFFIC INSIDE THE RESTAURANT. TAKING ORDERS OVER THE PHONE AND PROVIDING A CURBSIDE DELIVERY SERVICE FOR TAKE OUT ALLOWS FOR SOCIAL DISTANCE AND IS A PREVENTATIVE MEASURE TO DO OUR PART TO REDUCE THE SPREAD OF COVID-19. 

WE KINDLY ASK WHEN PICKING UP TAKE OUT TO REMAIN IN YOUR CAR AND CALL THE RESTAURANT TO ALERT US OF YOUR ARRIVAL AND ALLOW US TO DELIVER THE ORDER TO YOU.

WE ALSO PLEASE ASK THAT YOU COMMUNICATE OUR PROCEDURE TO WHOMEVER IS COLLECTING YOUR ORDER IF THE AREN’T ALREADY AWARE. WE APPRECIATE YOUR HELP AND AS ALWAYS, YOUR LOYALTY. 

*OUTDOOR DINING IS NOW FULLY TENTED FOR THE FALL/WINTER SEASON*

FOLLOW & TAG US ON INSTAGRAM @LOWKEYSALDS

INDOOR/OUTDOOR DININING AVAILBLE!

TUES-SUN

LUNCH & DINNER HOURS

—————————————————————-

Lentil Soup 7

with spicy sausage

Stuffed Artichoke 11

Sausage & Peppers Spring Rolls 11

crumbled sausage, peppers & mozzarella served with marinara sauce

Wedge Salad 11

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

Beet Salad 11

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

Burrata 12

arugula, crispy pancetta, blistered grape tomatoes topped with a balsamic glaze

Homemade Cavatelli 22

in a fresh pork ragu sauce topped with ricotta

Rigatoni Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Dirty Risotto 23

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

Tagliatelle Langostino 26

fresh lobster meat, shrimp, shiitake mushrooms & asparagus in a pink sauce

Free Range Chicken 25

partially de-boned ½ chicken oven roasted with fresh rosemary in a lemon white wine sauce served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Pan-Fried Veal Cutlet 28

pan-fried veal cutlet topped with sauteed hot peppers, broccoli rabe & mashed potato

Blackened Salmon 27

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

Monkfish Scampi 27

monkfish medallions sauteed in a garlic & white wine sauce served over linguini

Branzino & Shrimp Livornese 28

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

Baked Cod 28

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