Wednesday, June 15, 2016

Vegetable Lentil Soup 7

Fried Peppers 8

hot and sweet peppers with capers, garlic & oil

Arugula Salad Bar Pie 11

arugula, lemon & olive oil with shaved reggiano

Beet Salad 11

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

 Sal D’s Burrata 11

tomatoes, crostinis & a pesto drizzle

Fusilli Artista 22

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

Rigatoni Natalie 24

crumbled spicy sausage, escarole, cannellini beans & fresh tomatoes in garlic & oil

Risotto Di Mare 27

clams, mussels, sea scallops, shrimp, calamari, fresh tomatoes & basil in a white wine sauce

Free Range Chicken 24

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

Pork Chop Au Poivre 26

pan-seared porterhouse cut pork chop in a creamy brandy peppercorn sauce served with broccoli rabe & a potato croquette

Grilled Veal Chop 28

grilled veal 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 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