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