Saturday October 15, 2016

French Onion Soup 7

Rice Balls 8

served with marinara sauce

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Beet Salad 11

mixed greens, purple beets, carrots, tomatoes & gorgonzola cheese in a vinaigrette

Burrata 10

fresh tomatoes & crostinis topped with olive oil & pesto

Rigatoni Perfumata 23

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Short Rib Ravioli Au Poivre 24

in a creamy peppercorn sauce

Homemade Pappardelle Langostino 26

fresh lobster meat & asparagus in a champagne pink sauce

Risotto Di Mare 28

shrimp, calamari, sea scallops, clams, mussels & tomatoes in a white wine sauce

Chicken Oreganata 23

sautéed chicken topped with seasoned breadcrumbs & fresh tomatoes in a white wine sauce served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a demi-glaze served with mashed potatoes

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & rice

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice

Blackened Swordfish 28

pan seared cajun spiced swordfish topped with a lemon beurre blanc sauce served with lentils & spinach