Thursday May 23, 2024

Stuffed Long Hot Peppers 12

crumbled mixed sausage & provolone topped with melted mozzarella in a marinara sauce

Peppercorn Salad 12

romaine, tomatoes, red onion & shaved reggiano in a creamy peppercorn dressing

Fried Artichoke Hearts 12

served with blue cheese

Burrata 14

roasted peppers, olives & prosciutto topped with a balsamic glaze

Combo Oreganata 16

shrimp & baked clams in a lemon wine sauce

Fusilli Perfumate 24

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

Fettuccini Alfredo 24

topped with chicken cutlet

Linguini Arrabiatta 25

sautéed calamari & beans with cherry peppers in a spicy marinara sauce

Lobster & Shrimp Oreganata 34

fresh lobster meat & shrimp topped with chopped tomatoes & breadcrumbs in a lemon wine sauce served over cavatappi

Chicken Salvatore 26

sautéed chicken with zucchini, onions, tomatoes & mushrooms in a lemon wine sauce served with mixed vegetable & roasted potato

Grilled Pork Chop 30

grilled double cut pork chop topped with sautéed onions, sweet & hot peppers served with mixed vegetable & roasted potato

Veal Sal D’s 32

pan-fried breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetable & roasted potato

Cod Mare E Monte 32

sauteed filet with clams, spinach & beans in a light tomato sauce served over linguini

Branzino Al Forno 32

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

Blackened Swordfish 32

topped with a lemon beurre blanc served with spinach & roasted potato

Pan-Seared Salmon 32

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