Salute Brick Oven Bistro Weekly Specials

Baccala | 14

italian codfish~potato fritters, gigante white beans, gaeta olives, diced tomato, white wine

Vitello Tonnato | 15

carpaccio style veal tenderloin, adriatic tuna~lemon~caper sauce, caper berries

Funghi | 15

grilled large shiitake mushrooms, melted gorgonzola crumbles, frisse, charred

tomatoes, crispy bacon, aged balsamic

****************************************

Malfadine | 26

stile puttanesca” jumbo shrimp, chunks of lobster, gaeta olives, capers,

san marzano tomato

Costolette | 27

slow braised boneless beef short ribs,

herbed vino cotto, wedged potato,

sautéed tuscan kale & white beans

Capesante | 28

cast iron seared, dry day boat scallops, shaved fennel, arugula, pomegranate, prosecco vinaigrette

 

 Open Christmas Eve | New Years Eve | New Years Day

Holiday Gift Certificates Available ONLINE

Salute Brick Oven Bistro Weekly Specials

Appetizers:

Aragosta – Poached Nantucket lobster salad, speck, toasted potato buns, crispy lotus root.

Tartar – Yellowfin tuna, chili flake avocado crema’, Sicilian blood orange ponzu (crispy arrowroot garnish).

Ceci – Spiced chic pea puree, Tzatziki, crispy eggplant & zucchini, baked feta, brick oven artichoke flour crostini.

Entrees:

Merluzzo – Pan roasted Pacific codfish, Sicilian large grain cous cous, gaeta olive, tomato, tri color peppers, basil~tomato coulis.

Pesto – Lumaconi, garden basil pesto, yellow squash, pecorino romano.

Grigliata – Mixed Grill – Sweet fennel sausage, crispy skin chicken, pork ribs sautéed broccoli rabe, Italian potato salad.

Gamberi – Grilled colossal shrimp, sage, cucumber, avocado, roasted corn, plum tomato salad.

Salute Brick Oven Bistro Weekly Specials

Appetizers:

Pomodori “Mediterranean Salad” – Beefsteak heirloom tomatoes, cucumbers, red onions, Gaeta olive tapenade crostini, ricotta salata, pesto vinaigrette

Vongole Verace – Spicy baked Calabrian style middle neck clams, herbed ciabatta crumb, spicy Ndjua sausage, local corn chowder broth

Crudo – Thinly pounded Ahi tuna, single estate cold press olive oil, Adriatic sea salt, sesame seed, Bermuda onion, cucumber salad

Entrees:

Merluzzo – Pan roasted Pacific codfish, first of the season wild dandelion salad, fregula, grape tomatoes, bell peppers, white balsamic dressing

Conchiglie – Rainbow Romasneco florets, pancetta, English peas, parmesan wine broth

Gallina – Brick pressed, ½ roast chicken, salsa verde, garlicky long beans, crispy plantians