Saturday April 8, 2023

French Onion Soup 8

Sal D’s Spring Rolls 12

crumbled sweet sausage, broccoli rabe & mozzarella

Wedge Salad 12

iceberg, bacon, tomato & red onions in a creamy blue cheese dressing

Burrata 14

grilled zucchini, yellow squash & grilled red onions topped with a balsamic glaze

Fritto Misto 18

fried calamari, shrimp, cherry peppers & zucchini served with marinara sauce

Baked Homemade Cavatelli 22

in a fresh bolognese sauce topped with melted mozzarella

Orecchiette Perfumate 24

Hot sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Fettuccini Alfredo 24

chicken & broccoli in a cream sauce

Sea Scallops & Shrimp Scampi 32

sauteed in garlic & white wine served over tagliatelle

Free Range Chicken 26

oven roasted partially de-boned ½ chicken with cherry peppers in a lemon white wine sauce served with mixed vegetable & mashed potato

Lamb Osso Buco 36

braised lamb shank in a vegetable stew served over mashed potato

Veal Nino 31

sauteed veal scaloppini with peas, mushrooms & sun-dried tomatoes in a light tomato sauce served with mixed vegetable & mashed potato

Pan-Seared Salmon 30

topped with capers in a lemon wine sauce served with mixed vegetable & rice

Blackened Swordfish 32

topped with a lemon beurre blanc served with spinach & rice

Baked Cod 32

topped with crabmeat & a lemon beurre blanc served with mixed vegetable & rice

Grouper Fra Diavolo 32

broiled filet with clams in a spicy marinara sauce serve dover linguini

Marinated Grilled Rib-Eye 40

16oz prime hawaiian style marinated rib-eye topped with crispy onions served with mixed vegetable & mashed potato