Friday January 26, 2018

Cream of Broccoli Soup 7

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, tomatoes, carrots & gorgonzola cheese in a vinaigrette

Arugula Salad 11

baby arugula, red onions, tomatoes & shaved reggiano with lemon & olive oil

Crab Cake 14

served with a homemade mustard sauce

Homemade Cavatelli Natalie 22

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

Risotto Della Casa 23

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

Lobster Ravioli 23

chopped asparagus & grape tomatoes in a champagne cream sauce

Homemade Tagliatelle Pomoroso 24

shrimp, roasted garlic & basil in a plum tomato sauce

Free Range Chicken 24

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

Cod Al Forno 28

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

Tuna Au Poivre 29

pan seared peppercorn encrusted filet topped with a brandy peppercorn cream sauce served with spinach & rice