Saturday August 26, 2017

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, corn, tomatoes, carrots & goat cheese in a vinaigrette

Montecino Salad 11

chopped asparagus, string beans, hearts of palm, tomatoes, carrots, cucumbers, chickpeas & feta cheese in a vinaigrette

Arugula Salad 11

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

Stuffed Artichoke 11

                                                               Homemade Cannelloni 21

shredded pork, spinach & ricotta topped with melted mozzarella in a light tomato sauce

Orecchiette Fagioli 21

escarole & cannellini beans in garlic & oil

Lobster Scampi 26

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

Homemade Cavatelli Calabrese 26

homemade beef braciole & meatballs simmered in a ragu sauce topped with shaved reggiano

Chicken Piccata 23

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a brown demi-glaze served with mashed potatoes

Salmon Oreganata 26

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

Baked Cod 28

oven baked filet topped with crabmeat in a lemon beurre blanc sauce served with mixed vegetables & rice

Montauk Tuna Au Poivre 29

pan seared montauk topped with a creamy peppercorn sauce served with spinach & rice