Tuesday August 22, 2017

Sal D’s Burrata 10

garden tomatoes, basil on top of crostini’s, drizzled with olive oil

Stuffed Baby Eggplant 9

stuffed with vegetable stuffing, topped with a light tomato sauce & grated cheese

Cucumber Salad 8

topped with feta cheese in a vinaigrette

Stuffed Artichoke 11

Orecchiette Tuscano 23

crumbled sweet sausage, roasted broccoli rabe, tomatoes, onions & topped with ricotta in garlic & oil

Homemade Cavatelli Salvatore 24

julienne veal, mushrooms & peas in a sherry wine brown gravy topped with reggiano cheese

Lobster Scampi 26

fresh lobster meat sautéed in garlic & white wine served over homemade pappardelle

Free Range Chicken 24

partially de-boned chicken roasted cherry peppers & potatoes in a lemon wine sauce served with mixed vegetables

Pork Chop Au Poivre 26

 sautéed double cut pork chop in a brandy peppercorn cream sauce served with broccoli rabe & a potato croquette

Poached Salmon 26

topped with a fresh dill cream sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

with cannellini beans in a spicy marinara sauce served over linguini fini

Branzino Al Forno 28

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

Montauk Tuna 29

pan seared montauk served with soy sauce, spinach & a potato croquette