Thursday June 15, 2017

Stuffed Pepper 8

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

Sal D’s Burrata 10

marinated tomatoes, fresh basil & olive on top of crostini’s

Beet Salad 11

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

Sea Scallops Oreganata 14

with fresh tomatoes in a white wine sauce

Homemade Cavatelli Fagioli 21

escarole & beans in garlic & oil

Fusilli Calabrese 22

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

Farfalle Artista 23

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

Homemade Ravioli 24

stuffed with broccolini & sausage topped with tomatoes in a pink 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 risotto

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

Salmon Oreganata 26

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

Branzino Al Forno 26

egg battered filet topped with fresh tomatoes, basil & roasted garlic in a lemon wine sauce served with mixed vegetables & a potato croquette

Monkfish Mare Monte 27

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