Saturday April 16, 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 Gnocchi Bolognese 21

topped with shaved reggiano cheese

Homemade Paccheri Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Whole Wheat Linguini Alla Rabe 23

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

Capellini Marechiare 25

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

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil topped with cipollini onions served with broccoli rabe & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over 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