Wednesday, January 31, 2018

Chicken Meatball & Escarole Soup 7

with cheese tortellini

Brussels Sprouts Oreganata 8

sautéed brussels sprouts topped with breadcrumbs in a lemon wine sauce

Burrata 10

marinated tomatoes on top of crostinis with a balsamic glaze

Sal ‘s Salad 11

romaine lettuce, cucumbers, carrots, spicy soppressata & fresh mozzarella cheese with vinaigrette dressing

Lasagna Rollatini 20

ground chicken, vegetables & ricotta topped with melted mozzarella in a light tomato sauce

Homemade Cavatelli 20

served in a fresh bolognese sauce with peas & a dollop of ricotta

Stuffed Rigatoni Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Sea Scallops Scampi 27

fresh sea scallops in a lemon garlic sauce served over homemade pappardelle

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with mixed vegetables & a potato croquette

Country Style Pork Chop 26

breaded pork chop topped with sautéed mushrooms, onions & peppers served with a sal d’s salad

Veal Cardinale 28

egg battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato roquette

Salmon Oreganata 26

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

Orange Roughy Almondine 26

broiled filet topped with toasted almonds served with sautéed spinach & a potato croquette

Cod Livornese 27

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