Sunday November 19, 2017

Lentil Soup 7

with sausage & bacon

Beet Salad 11

romaine lettuce, purple beets, carrots & goat cheese with vinaigrette dressing

Sal D’s Burrata 10

burrata topped with marinated tomatoes served on crostini’s

Arugula Salad 11

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

Stuffed Mushrooms 9

seafood stuffed mushrooms in a lemon wine sauce

Stuffed Artichoke 11

Fusilli Calabrese 21

served in a fresh pork ragu topped with ricotta cheese

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Fettuccini Di Vinci 25

sea scallops & mushrooms in a pink sauce

Lobster Scampi 26

fresh lobster meat in a scampi sauce served over linguini fini

Free Range Chicken 24

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

Grilled Pork Chops 26

topped with peppers & onions served with mixed vegetables & a potato croquette

Veal Sal D’s 28

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

Salmon Oreganata 26

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

Cod Livornese 28

broiled filet topped with red onions, capers & olives in a light tomato sauce served with sautéed spinach & a potato croquette

Branzino Al Forno 28

fresh oven baked battered filet topped with shrimp, roasted garlic, basil & tomatoes in a lemon wine sauce served with mixed vegetables & a potato croquette