Satuday, May 21, 2016

 Zucchini Pasta 12

with chickpeas in a fresh pomodoro sauce

Arugula Salad 11

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

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

mixed greens, beets, carrots, tomatoes & goat cheese in a vinaigrette

Lasagna Rollatini 20

ground chicken, vegetables & ricotta topped with melted mozzarella in a marinara sauce

Homemade Buccatini 21

with a fresh bolognese sauce & dollop of ricotta cheese

Homemade Cavatelli Fagiole 22

broccoli rabe & cannellini beans in garlic & oil

Homemade Pappardelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Chicken Sal D’s 23

breaded chicken cutlet topped with asparagus, prosciutto & melted mozzarella with a brown demi glaze served with mashed potatoes

Pork Loin Au Poivre 26

oven roasted pork loin topped with a creamy peppercorn sauce served with broccoli rabe & mashed potatoes

Grilled Veal Chop 28

grilled porterhouse cut veal chop topped with peppers & onions served with mixed vegetables  mashed potatoes

Soft Shell Crab Fra Diavolo 25

oven roasted soft shell crab in a spicy marinara sauce served with mixed vegetables & rice  

Salmon Oreganata 26

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

Blackened Black Seabass 26

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