Monday, March 20, 2017

Ricotta “Meatballs’’ 5

simmered in a fresh tomato sauce

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Vegetable Stuffed Mushrooms 8

served in a brown demi glaze

Arugula Salad 11

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

Clams Casino 12

Homemade Cavatelli Fagioli 21

escarole & cannellini beans in garlic & oil

Homemade Gnocchi 22

with baby zucchini in a pink sauce

Fusilli Ortelana 23

chicken, sun-dried tomatoes & porcini mushrooms in a cream sauce

Linguini Fini Due Mare 24

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

Free Range Chicken 24

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

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy cream peppercorn sauce served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a brown demi-glaze served with mashed potatoes

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce serve with mixed vegetables & mashed potatoes

Orange Roughy Livornese 26

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

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & mashed potatoes