Thursday May 14, 2020

Meatball Salad 11

iceberg, meatball, tomatoes, red onions, roasted hot pepper a dollop of ricotta in a red wine vinaigrette

Burrata 11

tomatoes, basil & croutons topped with olive oil

Stuffed Artichoke 11

Crispy Spicy Chicken Wings 12

served with blue cheese

Combo Oreganata 14

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

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce topped with melted mozzarella

Fusilli Pesto 23

chicken in a pesto cream sauce

Homemade Cavatelli Natalie 23

crumbled sweet sausage, escarole, cannellini beans & tomatoes in garlic & oil

Tagliatelle Pomorosso 24

shrimp, roasted garlic & basil in a plum tomato sauce

Free Range Chicken 25

partially de-boned oven roasted chicken with fresh rosemary in garlic & oil served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 28

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

Branzino Toscano 28

baked filet topped with potatoes, black olives, red onions, capers & tomatoes in a light tomato broth served over risotto

Cod Al Forno 28

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

Dessert: Homemade Tiramisu 8

Cannoli 8