Tuesday January 20, 2026

Cream of Broccoli Soup 11

Burrata 15

sliced tomato, olives and balsamic glaze

Sal D’s Spring Rolls 14

broccoli rabe, sausage and mozzarella

Artichoke Salad 15

arugula, artichoke hearts, red onion, roasted peppers, fresh mozzarella & balsamic vinaigrette

Shrimp Oreganata Stuffed Mushrooms 18

shrimp stuffing with seasoned breadcrumb in a lemon wine sauce

Mafaldine Bolognese 23

slow cooked meat sauce with peas topped with whipped ricotta

Risotto Della Casa 24

chicken, sun-dried tomato and peas in a pink sauce

Lobster Ravioli 26

grape tomato & sliced baby zucchini in a champagne cream sauce

Gemelli Gamberetti 28

shrimp, broccoli rabe and tomato in garlic and oil

Chicken Fiorentino 28

sauteed and topped with spinach and mozzarella in a brown demi glaze sauce with mixed vegetable & mashed potatoes

Blackened Pork Chop 32

seared spicy cajun dusted ribeye cut chop with sauteed mushrooms and onions with mixed vegetables and mashed potatoes

Veal Melanzane 32

breaded pan-fried cutlet topped with breaded eggplant and mozzarella in a vodka sauce with mixed vegetables & mashed potatoes

Grilled Swordfish 34

fresh squeezed lemon with spinach and mashed potatoes

Branzino Piccata 34

 with artichoke hearts and capers in a white wine sauce served with mixed vegetables & mashed potato

Cod Fra Diavolo 34

with vongole and cannellini beans in a garlic and hot chili flake tomato sauce over linguini