Saturday March 4, 2023
Potato Leek Soup 12
“Duck Island “sourdough bread bowl
Lentil Soup 8
with spicy sausage
Vegetable Stuffed Mushrooms 10
topped with a brown demi-glaze
Sal D’s Spring Rolls 12
crumbled sausage, broccoli rabe & mozzarella
Wedge Salad 12
iceberg, purple beets, tomatoes, red onions & bacon in a blue cheese dressing
Burrata 14
roasted tomatoes, prosciutto & grilled red onions topped with a balsamic glaze
Combo Oreganata 15
shrimp & baked clams topped with breadcrumbs in a lemon wine sauce
Baked Homemade Cavatelli Bolognese 23
Fusilli Carciofi 24
chicken, broccoli, artichoke hearts & tomatoes in garlic & oil
Dirty Risotto 24
crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce
Shrimp & Sea Scallops Scampi 32
sauteed in garlic & white wine served over tagliatelle
Free Range Chicken 26
partially de-boned ½ chicken with fresh rosemary in garlic & oil served with mixed vegetable & mashed potato
Pan-Seared Pork Chop 29
rib-eye cut pork chop topped with cherry peppers in a lemon white wine sauce served with mixed vegetable & mashed potato
Veal Gimignano 31
pan-fried breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served over mashed potato
Blackened Swordfish 32
topped with a lemon beurre blanc served with spinach & rice
Cod Livornese 32
baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetable & rice
Branzino Al Forno 32
battered filet topped with battered shrimp, roasted garlic & tomatoes in a lemon white wine sauce served with mixed vegetable & rice
Grouper Marechaire 35
broiled filet with shrimp, clams, mussels & tomatoes in a white wine sauce served over linguini