Wednesday, June 14, 2017

Sal D’s Bruschetta 8

marinated tomatoes topped with shaved region & grilled eggplant & Portobello mushrooms topped with goat cheese

Stuffed Pepper 8

ground beef & vegetable stuffing topped with melted mozzarella & a tomato sauce

Beet Salad 11

romaine lettuce, purple beets, tomatoes, carrots & gorgonzola cheese with vinaigrette

Mussels with Fennel 12

with cherry peppers in a white wine sauce

Sea Scallops Oreganata 13

with fresh tomatoes in a white wine sauce

Fusilli Calabrese 22

crumbled spicy sausage, pan fried meatballs & pancetta in a light tomato sauce topped with shaved reggiano cheese

Whole Wheat Linguini Fagioli 21

broccolini, cannellini beans & fresh tomatoes with garlic & oil

Farfalle Artista 23

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

Linguini Fini Due Mare 24

baby new zealand clams, shrimp, roasted garlic & tomatoes in a white clam sauce

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil topped with cipollini onions served with mixed vegetables &a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over homemade gnocchi

Veal Sal D’s 28

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

Monkfish Mare Monte 26

fresh monkfish scaloppini with baby new zealand clams, cannellini beans & spinach in a light tomato sauce severed over zucchini pasta

Branzino Almondine 26

baked filet topped with almonds in a lemon wine sauce served sautéed with mixed vegetables & a potato croquette

Blackened Grouper 27

pan seared cajun spiced filet served with fresh lemon, mixed vegetables & a potato croquette