Sunday April 17, 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 Fagiole 21

escarole & cannellini beans in garlic & oil

Homemade Paccheri Calabrese 22

beef braciole & crumbled spicy sausage in a ragu sauce topped with a dollop of ricotta

Farfalle Artista 23

chicken, mushrooms, peas & sun-dried tomatoes in a light cream sauce

Capellini Due Mare 24

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

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & 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

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served over escarole

Cod Livornese 27

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

Branzino Al Forno 28

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