Tuesday August 1, 2017

Zucchini Flowers 10

fresh garden zucchini flowers stuffed with spinach & ricotta served with marinara sauce

Arugula Salad 11

baby arugula, orange slices, red onions & shaved reggiano cheese in a citrus vinaigrette

Stuffed Artichoke 11

Sal D’s Burrata 10

heirloom tomatoes with fresh basil & extra virgin olive oil & drizzled with balsamic glaze

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole & cannellini beans in garlic & oil

Lobster Ravioli 23

with fresh tomatoes in a champagne cream sauce

Risotto Della Casa 24

chicken, peas, sun-dried tomatoes in a pink sauce

Whole Wheat Linguini Pomoroso 24

shrimp, roasted garlic & basil in a plum tomato sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Baci Baci 26

sautéed pork scaloppini stuffed with prosciutto, mozzarella & pignoli nuts topped with mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & a potato croquette

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & melted mozzarella in a light sherry wine tomato sauce 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

Orange Roughy Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & a potato croquette

Montauk Tuna Dijonaise 29

fresh pan-seared montauk tuna with cajun spice topped with scallions, capers, tri color peppers in a dijon cream sauce served with spinach & a potato croquette