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Lunch

Tuesday – Friday
12pm – 3pm

Appetizers & Salads


Hotsy Totsy

Shrimp sautéed in our special spicy marinara. 16

Zuppa di Cozze Diavola

PEI mussels sautéed in hotsy totsy sauce. 14

Frittura di Calamari

Crispy fried Calamari served with house tomato sauce. 14

Pepi Buttafuoco

Fried Long Hot Peppers with shaved Parmigiano Reggiano. 13

Trippa Toscana

Calf’s tripe, slow cooked w/onions, carrots, celery, fresh tomato and chopped sausages. 18

Mozzarella en Carrozza

Fried brochette of bread and mozzarella cheese, side of house tomato sauce. 14

Mista Stagione

Frisee, radicchio and romaine, goat cheese, fresh pears, toasted almonds, white Balsamic vinaigrette. 10

Indivia Mele e Gorgonzola

Belgian endive, apples, crumbled Gorgonzola, olive oil & lemon. 9

Rughetta Cipolle e Ciliegino

Baby arugula, purple onions, cherry tomatoes, olive oil and red wine vinegar. 9

Italiana

Romaine, tomatoes, purple onions, white Balsamic vinaigrette, shaved Parmigiano. 9

Caesar

Traditional Caesar salad. 9

Pasta


Schiaffettoni

Rigatoni, ground sausage, mozzarella cheese, vodka sauce. 19

Gnocchi Amalfitana

Homemade potato dumpling, tomato sauce, basil, melted mozzarella. 20

Chitarra Taormina

Artisanal thick spaghetti tossed with onions, imported pancetta, plum tomato sauce set over fried eggplant, aged pecorino cheese (Sal’s signature dish). 20

Cavatelli Bolognese

Large rigatoni with traditional meat sauce garnished with fresh whole-milk ricotta. 19

Ravioli di Aragosta

Homemade ravioli filled with lobster meat in a mildly spicy vodka sauce. 23

Capellini Hotsy Totsy

Angel hair pasta, rock shrimp sautéed in spicy marinara sauce. 22

Linguine Vongole

Thin linguine, garlic, Manila clams, extra virgin olive oil. 22

Entrée


Cotoletta alla Milanese

Veal Cutlet, pounded with seasoned breadcrumbs, topped with tricolor salad, cherry tomatoes and shaved Parmigiano cheese (or Parmigiana style with penne pasta). 26

Scaloppine Pizzicone

Milk-fed Veal scaloppini sautéed with garlic, extra virgin olive oil, plum tomato sauce, Sicilian olives and melted imported provolone, with roasted potatoes. 22

Vitello ai Funghi Marsala

Milk-fed Veal scaloppini mushrooms, Marsala wine sauce, served with roasted potatoes. 22

Pollo Scarpariello

Boneless chicken, garlic, lemon, balsamic vinegar and sausages. 19

Pollo Martini

Pan seared Parmigiano-crusted chicken cutlet with lemon, white wine and vermouth topped with fried artichoke hearts, served with roasted potatoes. 19

Chicken Vodka Parmigiana

In vodka sauce with penne pasta. 22

Gamberoni Aglio Olio Pepperoncino

Jumbo Shrimp, sauteed with garlic, extra virgin olive oil, Calabrian chili peppers, set over capellini. 26

Salmone

Atlantic salmon, grilled and set over fennel & orange salad, drizzled with balsamic glaze. 27