Thursday October 12, 2017

Homemade Rice Balls 8

served with vodka sauce

Stuffed Pepper 8

ground beef & vegetable stuffed pepper topped with melted mozzarella in a light tomato sauce

Sal D’s Burrata 10

fresh burrata with marinated tomatoes over crostini’s

Arugula Salad 11

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

Stuffed Artichoke 11

Orecchiette Calabrese 19

with a fresh pork ragu sauce topped with a dollop of ricotta

Whole Wheat Linguini Baresi 24

shrimp, fresh tomatoes & spinach with garlic & oil

Dirty Risotto 24

crumbled sweet & spicy sausage, pancetta, onions, peppers & mushrooms in a light cream sauce

Fettuccini Langostino 26

fresh lobster meat & asparagus in a champagne pink sauce

Free Range Chicken 24

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

Pork Chop Au Povire 26

sautéed double cut pork chop in a brandy peppercorn cream sauce served with broccoli rabe & roasted potatoes

Veal Sal D’s 28

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

Salmon Oreganata 26

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

Orange Roughy Livronese 26

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

Monkfish Fra Diavolo 27

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