Tuesday April 5, 2016

Tortellini Soup 7

chicken, spinach & carrots in a chicken broth

Arugula & Fennel Salad 11

tomatoes, red onions & shaved reggiano in a citrus vinaigrette

Caprese Bar Pie 11

napolitano bar pie topped with fresh mozzarella & tomatoes

Sal D’s Burrata 12

prosciutto, tomatoes & crostinis topped with olive oil

Homemade Cannelloni 20

shredded pork, spinach & ricotta topped with a béchamel sauce

Homemade Pappardelle Calabrese 21

in a fresh pork ragu sauce topped with a dollop of ricotta

Homemade Buccatini Carbonara 22

pancetta, onions & peas

Paccheri Napolitano 25

shrimp, calamari, roasted garlic & onions in a light tomato sauce

Free Range 24

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

Pork Chop Au Poivre 27

prime cowboy cut pork chop in a creamy peppercorn sauce served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

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

Blackened Sea Bass 27

pan seared cajun spiced filet with skin on topped with a lemon beurre blanc sauce served with sautéed spinach & roasted potatoes

Cod Al Forno 28

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