Monday, January 9, 2017

Stracciatelle Soup 7

Mac N Cheese 10

fusilli pasta, broccoli & cheese sauce topped with seasoned breadcrumbs

Sal D’s Burrata 11

marinated tomatoes, crostinis & a balsamic reduction

Arugula Salad 11

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

Stuffed Artichoke 11

Lobster Ravioli 21

with asparagus in a pink sauce

Fusilli Baresi 23

shrimp, spinach & fresh tomatoes with garlic & oil

Rigatoni Amatriciana 24

beef braciola, pancetta, onions plum tomatoes, roasted garlic & basil in a light tomato sauce topped with shaved reggiano cheese

Fettuccini Di Vinci 25

sea scallops & mushrooms in a pink sauce

Free Range Chicken 24

partially de-boned chicken roasted with potatoes in a white vinegar sauce served with mixed vegetables

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 26

breaded veal cutlet topped with prosciutto, asparagus & melted 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

Orange Roughy Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

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