March 31, 2020

Rice Balls 8

served with vodka sauce

Cucumber & Feta 10

in a vinaigrette

Beet Salad 11

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

Stuffed Artichoke 11

Burrata 12

grilled tomatoes & zucchini topped with fresh basil & balsamic glaze

Combo Oreganata 14

shrimp & baked clams topped with breadcrumbs in a lemon white wine sauce

Fusilli Calabrese 21

pancetta & meatballs in a plum tomato sauce topped with ricotta

Tagliatelle Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Homemade Cavatelli 23

chicken, broccolini, cannellini beans & tomatoes in garlic & oil

Lobster Ravioli 23

topped with chopped asparagus & tomatoes in a champagne cream sauce

Free Range Chicken 25

partially de-boned oven roasted 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 risotto

Veal Sal D’s 28

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

Salmon Livornese 27

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

Branzino Al Forno 28

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

Baked Cod 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquette

Grilled Skirt Steak 30

topped with sautéed peppers & onions served with broccoli rabe & potato croquette