Sunday March 15, 2026

Beet Salad 15

baby spinach, cranberries, toasted almonds, red onion, beets, crumbled bleu and balsamic vinaigrette

Burrata 15

sliced tomatoes & olives topped with a balsamic glaze

Crispy Chicken Wings 16

served with blue cheese

Baked Stuffed Shells 16

in a fresh vodka sauce

Zucchini Rollatini 14

battered zucchini, spinach and ricotta stuffed with mozzarella and tomato sauce

Stuffed Mushrooms 18

crabmeat stuffed in a lemon wine sauce

Baked Homemade Cavatelli 23

in a fresh bolognese sauce topped with melted mozzarella

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Farfalle Carcofi 24

chicken, broccoli, artichoke hearts & tomatoes in garlic & oil

Pappardelle Da Vinci 28

sea scallops & mushrooms in a pink sauce

Chicken Sal D’s 28

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

Pork Chop Pepperoncino 32

pan-seared rib-eye cut pork chop with cherry peppers in a white wine sauce served with mixed vegetables & a potato croquette

Veal Baci Baci 32

battered veal scaloppini stuffed with pignoli nuts, prosciutto & mozzarella topped with a cognac brown sauce with shiitake mushrooms served with mixed vegetable & a potato croquette

Pistachio Crusted Salmon 34

topped with a beurre blanc sauce with spinach & potato croquette

Monkfish Fra Diavolo 34

 with clams, red chili flakes & garlic in a spicy marinara sauce served over linguini

Grouper Luciano 34

sautéed filet with cherry peppers & garlic in a white wine sauce with a touch of marinara served with mixed vegetable & a potato croquette

 Traditional Corned Beef & Cabbage 26

with potatoes, carrots and & spicy mustard