Tuesday October 2, 2018

Mozzarella Carrozza 8

served with marinara sauce

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 Burrata 12

arugula, fig jam & prosciutto on crostini’s

Rigatoni Fungi 20

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

Cavatelli Calabrese 21

in a pork ragu sauce topped with a dollop of ricotta

Linguine Marechaire 25

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

Homemade Tagliatelle Langostino 26

fresh lobster meat, asparagus & mushrooms in a pink sauce

Free Range Chicken 25

partially de-boned oven roasted chicken with fresh rosemary in a lemon wine sauce served with mixed vegetables & a potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella in a brandy peppercorn cream 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

Salmon Dijonaise 26

poached filet topped with peppers, capers & scallions in a dijon cream sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

sautéed with clams in a spicy marinara sauce served over linguine

Branzino Al Forno 28

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