Tuesday November 10, 2026

Cream Of Broccoli Soup 15

Asparagus & Artichoke Salad 16

baby arugula, red onions, asparagus, artichoke hearts & Reggiano cheese with lemon & olive oil

Sausage & Vegetable Stuffed Mushrooms 16

In a brown demi

Summer Tomato Salad 16

tomatoes, red onions, balsamic & olive oil topped with burrata

Thai Chilli Calamari 18

Baked Cheese Ravioli 24

with a bolognese sauce topped with melted mozzarella

Fusilli Fagioli 24

sauteed chicken, escarole & beans with garlic & oil

Cheese Tortellini Alfredo 25

topped with Reggiano cheese

Fettuccini alla Rubia 32

sauteed shrimp & sea scallops with cherry peppers in a champagne pink sauce

Chicken Sal D’s 30

breaded chicken cutlet with asparagus, prosciutto & melted mozzarella in a demi-glaze served with mixed vegetable & potato croquette

Pork Chop Pizzaiola 32

pan-seared ribeye cut pork chop sauteed with peppers & onions in a sherry wine tomato sauce served with mixed vegetables & potato croquette

Veal Tutto Apposto 32

scaloppini sautéed with crumbled sweet sausage, beans, peas & onions in a light tomato sauce served with mixed vegetables & potato croquette

Pan-Seared Salmon 34

Topped with capers in a lemon wine sauce served with mixed vegetables & potato croquette

Cod Livornese 34

capers, red onion and olives in a light tomato sauce with mixed vegetables & potato croquette

Branzino al Forno 35

battered filet and shrimp with roasted garlic, tomato & basil in a lemon wine sauce with mixed vegetables & potato croquette

Lobster Oreganata 42

1 ½ lb. fresh lobster sautéed with garlic & tomatoes in a white wine sauce topped with oreganata breadcrumbs served over linguini