Wednesday, January 18, 2017

Chicken Noodle Soup 7

Stuffed Mushroom 9

gluten free vegetables stuffed mushrooms served with a lemon wine sauce

Fried Artichoke Hearts 9

with creamy blue cheese

Sal D’s Burrata 10

chopped marinated tomatoes on top of crostini’s drizzled with a balsamic reduction

Arugula Salad 11

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

Whole Wheat Linguini Fagiole 21

sautéed escarole & cannellini beans in garlic & oil

Fusilli Ortelana 23

chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce

Capellini Due Mare 24

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

Homemade Tagliatelle Langostino 26

fresh lobster meat, peas & mushrooms in a pink sauce

Free Range Chicken 24

partially de-boned chicken roasted in garlic & olive oil served with mixed vegetables & mashed potatoes

 Country Style Pork Chop 26

breaded pounded thin pork chop topped with sautéed peppers & mushrooms served with a Sal D’s salad

Veal Napolitano 28

breaded veal cutlet topped with prosciutto, roasted red peppers, marinara sauce & melted mozzarella served with mixed vegetables & mashed potatoes

Salmon Oreganata 26

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

Blackened Grouper 28

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with sautéed spinach & mashed potatoes