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