Wednesday December 14, 2016

Split Pea Soup 7

with smoked ham bone

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Sal D’s Burrata 10

marinated chopped tomatoes on top of crostini’s, fresh pesto & drizzled with a balsamic reduction

Arugula Salad 11

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

Stuffed Artichoke 10

Gluten Free Penne Fagiole 21

escarole & cannellini beans in garlic & oil

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Capellini Due Mare 24

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

Free Range Chicken 24

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Piccata 28

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

Salmon Oreganata 26

broiled salmon topped with seasoned breadcrumbs in lemon wine sauce served with mixed vegetables & a potato croquette

Branzino Livornese 26

baked filet topped with capers, olives & red onions in a light tomato sauce served with spinach & a potato croquette

Monkfish Fra Diavolo 26

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