Wednesday January 4, 2017

Stuffed Mushrooms 8

seasoned breadcrumb stuffing with brown demi glaze

Sal D’s Burrata 10

basil pesto, marinated tomatoes, on top of crostinis with a balsamic reduction

Chicken Al Fredo Bar PIe 11

Arugula Bar Salad 11

baby arugula, grape tomatoes, red onions & shaved reggiano cheese in lemon & olive oil

Lasagna Rollatini 19

ground chicken, vegetables & ricotta topped with melted mozzarella in a marinara sauce

Baked Stuffed Rigatoni 22

severed with in a fresh bolognese sauce & topped with melted mozzarella

Orecchiette Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Homemade Tagliatelle Langostino 26

fresh lobster meat, broccoli, tomatoes & shiitake mushrooms in a light cream sauce

Free Range Chicken 24

partially de-boned chicken roasted with olive oil & garlic topped with cipollini onions served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Pork Chop Au Poivre 26

pan-seared pork chopped topped with brandy peppercorn sauce served with broccoli rabe & mashed potatoes

Salmon Oreganata 26

fresh broiled filet topped with shrimp, seasoned breadcrumbs & tomatoes with a lemon wine sauce served with mixed vegetables & mashed potatoes

Monkfish Fra Diavolo 27

fresh monkfish scaloppini filet with clams & spinach in a spicy marinara sauce served over linguini fini

Grilled Veal Chop 34

grilled veal chop topped with sautéed peppers & onions served with broccoli rabe & mashed potatoes

Sea Scallop Scampi 28

pan-seared sea scallops in a garlic lemon sauce served over capellini