Wednesday October 26, 2016

Fried Artichoke Hearts 9

served with lemon aioli

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 9

Arugula Salad 11

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

Sea Scallops Oreganata 14

topped with seasoned breadcrumbs & tomatoes in a white wine sauce

Combo Della Casa 20

oven baked lasagna, eggplant rollatini & a meatball in a marinara sauce

Homemade Tagliatelle Amatriciana 21

crumbled spicy sausage, pancetta, onions, plum tomatoes, roasted garlic & basil in a light tomato sauce topped with shaved reggiano cheese

Whole Grain Penne Primavera 22

chicken & seasonal vegetables in garlic & oil

Capellini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Free Range Chicken 24

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

Pork Chop Au Poivre 26

double cut pork chop in a brandy peppercorn sauce served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

Breaded veal cutlet topped with prosciutto, asparagus spears & mozzarella topped with a demi-glaze served with mixed vegetables & mashed potatoes

Blackened Salmon 26

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

Monkfish Fra Diavolo 26

monkfish scaloppini, spinach & cannellini beans in a spicy marinara sauce served over linguini fini

Branzino Al Forno 28

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