Tuesday June 14, 2016

Vegetable Lentil Soup 7

Fried Zucchini Chips 8

Arugula Salad 11

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

Beet Salad 11

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

 Sal D’s Burrata 11

tomatoes, crostinis & a pesto drizzle

Pan-fried Eggplant21

breaded eggplant layered with mozzarella & prosciutto topped with marinara sauce served over rigatoni

Fusilli Perfumate 22

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Risotto Fungi 23

chicken, white & shiitake mushrooms in a light cream sauce

Capellini Due Mare 24

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

 Chicken Meditterano 23

 sautéed chicken topped with grilled eggplant, zucchini & melted mozzarella in a sherry wine tomato sauce served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 27

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

Veal Piccata 28

sautéed veal scaloppini topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & a potato croquette

 Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with sautéed vegetables & a potato croquette

Montauk Yellow Fin Tuna 29

fresh montauk tuna topped with a ginger garlic sauce served with broccoli rabe & a potato croquette