Sunday February 23, 2020

New England Clam Chowder 7

Fried Artichoke Hearts 9

served with blue cheese

Arugula & Endive Salad 11

arugula, endive, red onions, shaved reggiano & sliced oranges in a citrus vinaigrette

Beet Salad 11

romaine, purple beets, carrots, candid pecans & goat cheese in a vinaigrette

Burrata 11

tomatoes & olives topped with a balsamic glaze

Asparagus Fresco 14

asparagus spears topped with chopped shrimp, tomatoes, breadcrumbs & mozzarella in a lemon white wine sauce

Combo Della Casa 21

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

Bucatini Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Homemade Cavatelli Alla Rabe 24

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

Lobster & Shrimp Scampi 26

served over linguini

Chicken Francoli 24

sautéed chicken with shiitake mushrooms in a brown cognac demi with a touch of cream served with mixed vegetables & a potato croquette

Pork Chops Pizzaiola 26

sautéed with peppers & onions in a light sherry wine tomato sauce served with rigatoni

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

Blackened Swordfish 27

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

Monkfish Fra Diavolo 27

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

Branzino Al Forno 28

battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon white wine sauce served with mixed vegetables & a potato croquette

Grilled RibEye 38

topped with sautéed onions & mushrooms served with broccolini & a potato croquette