Saturday April 19, 2025

Sal D’s Spring Rolls 14

crumbled mixed sausage, broccoli rabe & mozzarella

Stuffed Artichoke 16

Peppercorn Salad 13

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

Burrata 14

tomatoes, croutons, red onion & basil in a red wine vinaigrette

Seafood Stuffed Mushrooms 18

topped with a lemon wine sauce

Grilled Baby Lamb Chops 18

served with sliced beef steak tomato & feta topped with olive oil

Cheese Tortellini Carbonara 23

pancetta, onions & peas in a cream sauce

Homemade Cavatelli Calabrese 24

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

Paccheri Alla Rabe 24

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Tagliatelle Ragu 27

braised leg of lamb in a vegetable stew served over tagliatelle topped with shaved reggiano

Free Range Chicken 28

partially de-boned ½ chicken with fresh rosemary in garlic & oil served with mixed vegetable & mashed potato

Pork Chop Pepperoncino 30

pan-seared rib-eye cut pork chop with cherry peppers in a lemon wine sauce served with mixed vegetable & mashed potato

Lamb Osso Buco 39

braised lamb shank in a vegetable stew served over mashed potato

Blackened Swordfish 34

topped with a lemon beurre blanc served with spinach & rice

Branzino Al Forno 34

battered filet & shrimp sauteed with tomatoes, garlic & basil in a lemon wine sauce served with mixed vegetable & rice

Cod Livornese 34

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

Baked Sea Bass 34

topped with crabmeat & a lemon beurre blanc served with mixed vegetable & rice

Lobster Tail Scampi 40

7oz lobster tail sauteed in a garlic & white wine sauce with chopped tomatoes served over linguini

Heady Topper (IPA) 16