Tuesday September 27, 2016

French Onion Soup 7

Sal D’s Burrata 10

fresh burrata, garden tomatoes & olive oil with crostinis

Rice Balls 7

served with vodka sauce

Beet Salad 11

mixed greens, purple beets, carrots, tomatoes & gorgonzola cheese in a vinaigrette

Lobster Mac & Cheese 12

Homemade Cavatelli Fagiole 21

escarole & cannellini beans in garlic & oil

Homemade Tagliatelle Santa Lucia 23

crumbled spicy sausage, mushrooms & peas in a pink sauce

Capellini Due Mare 24

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

Beef Braciole 26

braised beef in a ragu sauce served over rigatoni topped with shaved reggiano cheese

Free Range Chicken 24

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

Pork Baci Baci 26

battered pork stuffed with prosciutto, pignoli nuts & mozzarella in a demi glaze with a touch of cream & shiitake mushrooms served with mixed vegetables & roasted potatoes

Veal Sal D’s 27

breaded veal cutlet topped with prosciutto, asparagus & mozzarella in a demi-glaze served with mixed vegetables & roasted potatoes

Sea Scallops Scampi 25

served over linguini

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, mixed vegetables & roasted potatoes

Branzino Livornese 27

sautéed filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & roasted potatoes

Chilean Sea Bass Oreganata 30

broiled filet topped with seasoned breadcrumbs & tomatoes in a lemon wine sauce served with spinach & roasted potatoes