Tuesday March 10, 2020

Vegetable Lentil Soup 7

Buffalo Mozzarella 12

prosciutto, crostini, cherry tomatoes & basil topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Sea Scallops Oreganata 16

topped with seasoned breadcrumbs, tomatoes & asparagus in a lemon white wine sauce

Baked Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Stuffed Rigatoni Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Paccheri Alla Rabe 23

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

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Cardinale 25

battered chicken topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Pork Chop Martini 26

breaded pork chop topped with cherry peppers & grated parmigiano in a white wine sauce served with mixed vegetables & a potato croquette

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Orange Roughy Livornese 26

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

Branzino Al Forno 28

battered filet topped with shrimp, tomatoes, basil & roasted garlic in a lemon white wine 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