Salvi Menu

Chicken breast served in a lemon sauce.

Veal scaloppine rolled and filled with Parmesan, chopped tomato, bread crumbs, and garlic.

Chicken breast cooked with onions, carrots, celery, mushrooms, white wine, with a touch of fresh tomato.

Veal scaloppine prepared any style (francese, marsala, piccata, pizzaiola).

Veal scallopine sautéed in white wine and hearts of artichokes.

Grilled filet mignon served with roasted mushrooms.

Veal pounded and breaded served with salad on top.

Chicken breast sautéed with sundried tomatoes, capers, and white wine.

Organic lettuce, dry cranberry, walnuts, goat cheese, and white balsamic.

Romaine lettuce with garlic, anchovies, capers, Parmigiano cheese, oil, and lemon.

Tri colored salad with rugala, endive, and radicchio marinated in house dressing.

Bow tie pasta with chunks of salmon in a light tomato sauce.

Angel hair pasta with assorted vegetables, fresh chopped tomato, garlic, and olive oil.

Simmered in a sauce of onions, prosciutto, tomato, basil, and Parmigiano cheese.

Shrimps, sundried tomatoes, white wine with a touch of Parmigiano cheese.

Homemade ravioli stuffed with mixed vegetable fresh tomatoes and basil sauce.

Baby Italian clams in red or white sauce.

Linguine cooked al dente with procini mushrooms, shrimps, calamari, white wine, garlic, and oil.

Specialty of the chef.

Broccoli sautéed in olive oil, garlic, and spice.

In season.

Spinach, beef broth, eggs, and Parmigiano cheese.

Tortellini, carrots, and zucchini in a light chicken broth.

Mixed pasta with white beans, garlic, and parsley.

Baked clams.

Grilled eggplant, zucchini, carrots, marinated in extra virgin olive oil, balsamic vinegar, and basil.

Fried calamari served with fresh tomato sauce.

Mussels in a red or white sauce.

Grilled portobello mushrooms and served over rugala salad.

Parmigiano cheese, salami calabrese, eggplant, mushrooms, marinated, gaeta olives, and roasted peppers.

Baked clams, shrimps, stuffed mushrooms, stuffed eggplant, and fried zucchini.

Homemade mozzarella served with fresh tomatoes, goeta olives, and basil.

Filet of red snapper sautéed with white wine, mussels, clams, and a light tomato sauce.

Seafood combo of mussels, clams, shrimps, calamari, and scungilli in a red sauce. Served with linguini.

Grilled Altantic salmon served with mixed vegetables.

Grilled shrimps with vegetables.