Tuesday December 1, 2020

WE ARE ACTIVELY TRYING TO REDUCE THE FOOT TRAFFIC INSIDE THE RESTAURANT. TAKING ORDERS OVER THE PHONE AND PROVIDING A CURBSIDE DELIVERY SERVICE FOR TAKE OUT ALLOWS FOR SOCIAL DISTANCE AND IS A PREVENTATIVE MEASURE TO DO OUR PART TO REDUCE THE SPREAD OF COVID-19. 

WE KINDLY ASK WHEN PICKING UP TAKE OUT TO REMAIN IN YOUR CAR AND CALL THE RESTAURANT TO ALERT US OF YOUR ARRIVAL AND ALLOW US TO DELIVER THE ORDER TO YOU.

WE ALSO PLEASE ASK THAT YOU COMMUNICATE OUR PROCEDURE TO WHOMEVER IS COLLECTING YOUR ORDER IF THEY AREN’T ALREADY AWARE. WE APPRECIATE YOUR HELP AND AS ALWAYS, YOUR LOYALTY. 

*OUTDOOR DINING IS NOW FULLY TENTED FOR THE FALL/WINTER SEASON*

FOLLOW & TAG US ON INSTAGRAM @LOWKEYSALDS

INDOOR/OUTDOOR DININING AVAILBLE!

TUES-SUN

LUNCH & DINNER HOURS

MASKS MUST BE WORN AT ALL TIMES WHEN YOU ARE NOT SEATED

ESPECIALLY WHEN:

ENTERING 

EXITING

USING THE RESTROOM

THANK YOU FOR YOUR COOPERATION

Specials

12/1/20

Stuffed Long Hot Green Peppers 10

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

Brussel Sprout Bar Pie 12

white bar pie with ricotta, mozzarella, shaved brussel sprouts, pancetta, carmalized onions topped with grated parmigiano

Wedge Salad 11

iceberg, crispy bacon, red onions, tomatoes & blue cheese dressing

Burrata 12

roasted tomatoes & grilled onions topped with a balsamic glaze

Seafood Salad 13

Bucatini Calabrese 22

crumbled spicy sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Tortellini Alfredo 23

tri-color cheese tortellini with chicken & broccoli in a cream sauce

Paccheri Gamberetti 24

shrimp, tomatoes & broccoli rabe in garlic & oil

Lobster & Sea Scallops Scampi 28

sauteed in garlic & white wine served over linguini

Free Range Chicken 25

partially de-boned ½ chicken roasted with cipollini onions in garlic & oil

Pork Chops Au Poivre 26

sauteed pork chops in a brandy peppercorn cream sauce 

Veal Chop Parmigiana 36

breaded veal chop pounded thin topped with fresh mozzarella, basil & marinara sauce served with rigatoni

Swordfish Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce 

Branzino Al Forno 28

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon white wine sauce

Baked Cod 28

topped with crabmeat & a lemon beurre blanc

Sides of the Day: Potato Croquette