Friday April 15, 2016

Stuffed Pepper 8

vegetable & risotto stuffing topped with melted mozzarella in a marinara sauce

                                                                 Sal D’s Spring Rolls 10

 sausage, broccoli rabe & mozzarella

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Arugula Salad 11

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

Sal D’s Burrata 10

tomatoes & crostinis topped with a pesto drizzle

Homemade Tagliatelle Calabrese 22

fresh pork ragu sauce topped with a dollop of ricotta

Whole Wheat Linguini Alla Rabe 23

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

Lobster Ravioli 22

chopped asparagus & tomatoes in a champagne cream sauce

Capellini Marechiare 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Chicken Sorrentino 24

sautéed chicken topped with grilled eggplant, prosciutto & mozzarella in a lemon wine sauce served with mixed vegetables & mashed potatoes

Veal Gimignano 28

veal cutlet topped with spinach, mushrooms & melted mozzarella in a light sherry wine brown demi-glaze served with mashed potatoes

Pork Chop Valdostano 26

pounded pork chop stuffed with prosciutto & mozzarella topped with a demi glaze served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Blackened Cod 27

pan seared filet topped with cajun spices served with fresh lemon, sautéed spinach & rice

Branzino Al Forno 28

broiled filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice