Thursday March 12, 2020

Vegetable Lentil Soup 7

Buffalo Mozzarella 10

sliced tomatoes & basil topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

iceberg lettuce, red onion, tomatoes, purple beets & bacon topped with crumbled & creamy blue cheese 

Stuffed Artichoke 11

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce topped with melted mozzarella

Homemade Cavatelli 22

crumbled sweet sausage, pancetta & meatballs in a light tomato sauce topped with ricotta cheese  

Capellini Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Lobster & Scallops Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned oven roasted chicken in fresh rosemary & cipollini onions served with mixed vegetables & a potato croquette

Pork Chop Gimignano 26

breaded pork chop topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Veal Funghi 28

sautéed veal scaloppini with porcini mushrooms & pignoli nuts in a light tomato sauce served with homemade gnocchi

Salmon Dijonese 26

broiled filet topped with capers & peppers in a dijon cream sauce served with mixed vegetables & a potato croquette

Branzino Livornese 27

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

Baked Orange Roughy 28

topped with crabmeat & a lemon wine sauce served with mixed vegetables & a potato croquette