Sunday August 27, 2017

Fried Peppers 7

sweet peppers, capers, onions & olives in garlic & oil

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

Arugula Salad 11

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

Stuffed Artichoke 11

Homemade Cannelloni 20

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

Orecchiette Natalie 23

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

Whole Wheat Linguini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Homemade Cavatelli Calabrese 26

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

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil 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 spears, 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

Baked Branzino 28

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

Montauk Tuna Au Poivre 29

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