Tuesday April 12, 2016

Vegetable Lentil Soup 7

with roasted chicken

Arugula Salad 11

tomatoes, red onions & shaved reggiano with lemon & olive oil

Sal D’s Spring Rolls 10

sweet sausage, broccoli rabe & mozzarella cheese

Sal D’s Burrata 10

tomatoes, prosciutto & crostinis topped with olive oil

Homemade Pappardelle Calabrese 22

fresh pork ragu sauce topped with a dollop of ricotta

Homemade Cavatelli Santa Lucia 23

crumbled sweet sausage, mushrooms & peas in a light pink sauce

Lobster Ravioli 23

with fresh tomatoes in a champagne cream sauce

Beef Braciole 24

braised beef braciole in a plum tomato sauce served with homemade gnocchi topped with shaved reggiano

Free Range Chicken 24

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

Grilled Pork Chop 28

prime cowboy cut pork chop topped with sautéed peppers & onions served with mixed vegetables & a potato croquette

Salmon Oreganata 26

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

Orange Roughy Almondine 26

baked filet topped with toasted almonds in a lemon wine sauce served with mixed vegetables & a potato croquette

Black Sea Bass 26

skin on filet pan seared with cajun spices topped with a lemon beurre blanc served with broccoli rabe & a potato croquette