Monday, Novembver 20, 2017

Fried Peppers 7

with onion, olives, capers, garlic & oil

Cucumber & Feta Salad 8

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 Artichoke 11

Homemade Cavatelli Fagioli 20

escarole & cannellini beans with garlic & oil

Homemade Gnocchi 21

baby zucchini in a pink sauce

Pappardelle Amatriciana 23

crumbled sweet sausage, crispy pancetta, onions fresh plum tomatoes & basil in a light tomato sauce

Capellini Due Mare 24

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

Free Range Chicken 24

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

Pork Chops Au Poivre 26

pan-seared pork chops topped with a creamy peppercorn sauce served with broccoli rabes & a potato croquette

Veal Piccata 27

sautéed veal scaloppini topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan-seared cajun spiced filet topped with a lemon beurre blanc served with grilled asparagus & a potato croquette

Branzino Livornese 27

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

Cod 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