Thursday January 5, 2017

Chicken Noodle & Vegetable Soup 7

Stuffed Mushrooms 8

seasoned breadcrumb stuffing with brown demi glaze

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Sal D’s Burrata 10

basil pesto, marinated tomatoes, on top of crostinis with a balsamic reduction

Arugula Salad 11

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

Lasagna Rollatini 18

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

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Beef Braciole 26

beef braciole & a meatball in a ragu sauce served over rigatoni topped with shaved reggiano cheese

Homemade Tagliatelle Langostino 26

fresh lobster meat, broccoli, tomatoes & shiitake mushrooms in a light cream sauce

Free Range Chicken 24

partially de-boned chicken roasted with olive oil & garlic topped with cipollini onions served with mixed vegetables & a potato croquette

Pork Baci Baci 26

pork scaloppini stuffed with pignoli nuts, prosciutto & mozzarella topped with shiitake mushrooms in a brown cognac demi with a touch of cream served with mixed vegetables & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Salmon Oreganata 26

fresh broiled filet topped seasoned breadcrumbs with a lemon wine sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

fresh monkfish scaloppini filet with clams & spinach in a spicy marinara sauce served over linguini fini

Sea Scallop Scampi 28

pan-seared sea scallops in a garlic lemon sauce served over capellini