Wednesday, March 29, 2017

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

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

Meatball & Onion Bar Pie 11

napolitano bar pie topped with meatballs & caramelized onions

Baked Fusilli 20

fusilli pasta in a fresh bolognese sauce baked with peas & melted mozzarella cheese

Short Rib Ravioli Au Poivre 23

in a brandy peppercorn cream sauce

Beef Braciole 26

slow cooked beef braciole in a ragu sauce served over rigatoni topped with shaved reggiano cheese

Risotto Di Mare 28

clams, mussels, shrimp, sea scallops, calamari & fresh tomatoes in a white wine sauce

Chicken Francoli 23

sautéed chicken topped with shiitake mushrooms in a cognac demi glaze with a touch of cream served with mixed vegetables & a potato croquette

Pork Chop Au Povire 26

pan-seared double cut pork chop with a brandy peppercorn sauce served with broccoli rabe & a potato croquette

                                                                 Blackened Salmon 26

pan-seared cajun spiced filet with fresh lemon served spinach & a potato croquette

Monkfish Scampi 27

monkfish scaloppini in a garlic white wine sauce served over zucchini pasta

Branzino Oreganata 28

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