Saturday, March 25, 2017

Chicken Noodle Soup 7

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Arugula Salad 11

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

Beet Salad 11

romaine, purple beets, tomatoes, corn & goat cheese in a vinaigrette

Clams Casino 12

Homemade Tagliatelle Santa Lucia 23

crumbled sweet sausage, mushrooms & peas in a pink sauce

Short Rib Ravioli Au Poivre 24

with shiitake mushrooms in a brandy peppercorn cream sauce

Farfalle Verdi 24

shrimp, asparagus, peas, broccoli & baby zucchini in a white wine sauce

Beef Braciole 26

slow cooked beef braciole in a ragu sauce served over homemade cavatelli topped with shaved reggiano

Free Range Chicken 24

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

Grilled Pork Chops 26

grilled pork chops topped with sautéed peppers & onions served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

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

Salmon Oreganata 26

broiled salmon topped with seasoned breadcrumbs in a lemon wine sauce served mixed vegetables & rice

Monkfish Fra Diavolo 27

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

Baked Branzino 28

baked fresh filet topped with lump crab meat & a lemon beurre blanc sauce served with mixed vegetables & rice