Sunday March 2, 2025

Peppercorn Salad 13

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

Burrata 14

sliced tomatoes & olives topped with a balsamic glaze

Spicy Chicken Rollatini 16

breaded chicken stuffed with spinach & ricotta topped with spicy cherry peppers melted mozzarella in a vodka sauce

Manicotti & Meatball 16

topped with melted mozzarella in a marinara sauce

Asparagus Fresco 18

asparagus, shrimp, breadcrumbs & tomatoes topped with melted mozzarella in a lemon wine sauce

Risotto Carbonara 23

pancetta, onions & peas in a cream sauce

Fusilli Alla Rabe 24

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

Stuffed Rigatoni Santa Lucia 24

crumbled s[icy sausage, mushrooms & peas in a pink sauce

Sea Scallops & Shrimp Luciano 30

sautéed in garlic & white wine with a touch of marinara served over fettuccini

Free Range Chicken 28

oven roasted partially de-boned ½ chicken with fresh rosemary in garlic & oil served with mixed vegetable & a potato croquette

Pork Chop Pepperoncino 30

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

Veal Sal D’s 32

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

Blackened Salmon 32

topped with a lemon beurre blanc served with spinach & a potato croquette

Cod Livonrese 34

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

Black Sea Bass Oreganata 34

broiled filet topped with breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetable & a potato croquette

Branzino Al Forno 34

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetable & a potato croquette

Heady Topper (IPA) 16