Tuesday November 22, 2016

French Onion Soup 7

Vegetable & Sausage Stuffed Mushrooms 8

topped with a brown demi-glaze

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Layered Portobello Mushroom 11

portobello mushroom layered with grilled eggplant roasted red peppers & fresh mozzarella with fresh pesto & drizzled with a balsamic reduction

Stuffed Calamari Fra Diavolo 10

vegetable & seafood stuffed in a spicy marinara sauce

Arugula Salad 11

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

Combo Della Casa 21

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

Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Farfalle Alla Rabe 23

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

Tagliatelle Pomoroso 26

fresh lobster meat, onions, roasted garlic & basil in a light plum tomato sauce

Free Range Chicken 24

oven roasted ½ chicken partially de-boned in garlic & olive oil topped with cipollini onions served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

porterhouse pork chop sautéed in a brandy peppercorn sauce served with broccoli rabe & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus & mozzarella in a light brown demi-glaze served with mixed vegetables & a potato croquette

Parmesan Encrusted Salmon 26

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

Pan Seared Orange Roughy 26

filet topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams & cannellini beans in a spicy marinara sauce served over linguini fini