Thursday December 15, 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

Homemade Cavatelli Natalie 22

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Capellini Due Mare 24

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

Homemade Tagliatelle Pomoroso 26

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

Free Range Chicken 24

oven roasted partially de-boned chicken with garlic & olive oil served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

broiled salmon topped with seasoned breadcrumbs in lemon wine sauce served with mixed vegetables & roasted potatoes

Branzino Livornese 26

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

Monkfish Fra Diavolo 26

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