Sunday November 8, 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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Nino Salad 11
romaine, tomatoes, red onions, roasted red peppers & provolone cheese in a red wine vinaigrette
Burrata 12
sliced tomatoes & olives topped with a balsamic glaze
Clams Casino 12
Spicy Crispy Chicken Wings 12
served with blue cheese
Combo Della Casa 21
oven baked lasagna, eggplant rollatini & a meatball in a marinara sauce topped with melted mozzarella
Homemade Baked Cavatelli 21
in a fresh bolognese sauce topped with melted mozzarella
Stuffed Rigatoni Santa Lucia 23
crumbled sweet sausage, mushrooms & peas in a pink sauce
Capellini Gamberetti 24
shrimp, tomatoes & broccoli rabe in garlic & oil
Free Range Chicken 25
partially de-boned ½ chicken with fresh rosemary in garlic & oil served with mixed vegetables & a potato croquette
Pork Osso Buco 26
braised pork shank in a vegetable stew served over homemade gnocchi
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
Salmon Livornese 27
baked filet topped with red onions, capers & black olives in a light tomato sauce served with mixed vegetables & a potato croquette
Baked Cod 28
topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquette
Pan-Seared Branzino 28
topped with capers in a lemon white wine sauce served with spinach & a potato croquette