November 11, 2016
Stuffed Pepper 8
with ground beef, rice & vegetable topped with marinara sauce & melted mozzarella
Fried Artichoke Hearts 9
served with blue cheese
Sal D’s Spring Rolls 10
with crumbled sausage, broccoli rabe & mozzarella
Arugula Salad 11
baby arugula, grape tomatoes, red onions & shaved reggiano cheese with lemon & olive oil
Asparagus Salad 11
asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette
Spaghetti Carbornara 21
pancetta, baby zucchini & reggiano parmigiano cheese
Short Rib Ravioli 24
in a au poivre sauce
Homemade Tagliatelle Pomoroso 26
fresh lobster meat, plum tomatoes, onions, roasted garlic & basil in a light tomato sauce
Risotto Di Mare 28
shrimp, clams, sea scallops, mussels, calamari & tomatoes in a white wine sauce
Chicken Sal D’s 23
breaded chicken cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mashed potatoes
Pork Osso Buco 27
braised pork shank in a vegetable stew served over mashed potatoes
Blackened Salmon 26
pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & rice
Cod Fra Diavolo 26
sautéed filet topped with cannellini beans in a spicy marinara sauce served over linguini
Branzino Al Forno 28
egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice
Marinated Rib Eye 35
grilled rib eye topped with crispy onions served with mixed vegetables & mashed potatoes