Sunday November 1, 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

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Lentil Soup 7

with spicy sausage

Fried Artichoke Hearts 9

served with blue cheese

Beet Salad 11

romaine, purple beets, tomatoes, carrots & crumbled blue cheese in a vinaigrette

Burrata 12

sliced tomatoes & olives topped with a balsamic glaze

Clams Casino 12

topped with a lemon white wine sauce

Combo Della Casa 21

oven baked lasagna, eggplant rollatini & a meatball in a marinara sauce topped with melted mozzarella

Rigatoni Carbonara 21

pancetta & peas in a cream sauce

Homemade Cavatelli Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Farfalle Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Free Range Chicken 25

partially de-boned ½ chicken oven roasted with fresh rosemary in garlic & oil served with mixed vegetables & a potato croquette

Double Cut Pork Chop Au Poivre 26

sauteed in a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

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

Blackened Branzino 28

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