Thursday April 7, 2016

Vegetable Stuffed Mushrooms 8

in a lemon wine sauce

Arugula Salad 11

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

Zucchini Pasta 11

with chickpeas in a fresh pomodoro sauce

Sal D’s Burrata 10

prosciutto, tomatoes & crostinis topped with olive oil

Paccheri Fagiole 21

escarole & cannellini beans in garlic & oil

Homemade Buccatini Carbonara 22

Homemade Pappardelle Langostino 26

fresh lobster meat, asparagus & shiitake mushrooms in a pink sauce

Beef Braciole 27

braised beef in a ragu sauce served over homemade gnocchi topped with reggiano cheese

Free Range Chicken 24

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

Pork Chop Au Poivre 27

prime cowboy cut pork chop in a creamy peppercorn sauce served with mixed vegetables & a potato croquette

Veal Chop 29

grilled 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

broiled filet topped with toasted almonds in a white wine sauce served with mixed vegetables & a potato croquette

Cod Livornese 27

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