Monday, October 1, 2018

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Cauliflower Oreganata 9

Fresh tomatoes & seasoned breadcrumb in a lemon wine sauce

Nino Salad 11

romaine lettuce, tomatoes, red onions, roasted red peppers & provolone cheese with red wine vinaigrette

Sal D’s Bruschetta 8

marinated tomatoes, crostini & goat cheese

Rigatoni Fungi 20

oyster, porcini & button mushrooms & pancetta in a light cream sauce

Cavatelli Calabrese 24

one piece of braised beef bracciole & crumbled sweet sausage in a plum tomato sauce served over cavatelli

Linguine Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Risotto Langostino 26

fresh lobster meat, asparagus & mushrooms in a pink sauce

Chicken Sorrentino 23

sautéed chicken topped with grilled eggplant, prosciutto & mozzarella in a lemon wine sauce served with mixed vegetables & a potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with mushrooms in a marsala wine sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi glaze served with mixed vegetables & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & a potato croquette

Orange Roughy Livornese 26

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

Monkfish Scampi 27

monkfish medallions sautéed in garlic & white wine served over linguine