Friday November 16, 2018

Seafood Stuffed Mushrooms 8

 topped with a lemon wine sauce

Burrata 9

with marinated tomatoes, olive oil & basil

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, purple beets, carrots & goat cheese in a vinaigrette

Stuffed Artichoke 11

Clams Casino 12

Homemade Cavatelli 21

in a fresh pork ragu topped with ricotta

Fusilli Perfumate 22

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Homemade Tagliatelle Langostino 26

fresh lobster meat, mushrooms & in a champagne pink sauce

Risotto Di Mare 28

shrimp, calamari, clams, mussels, sea scallops & tomatoes in white wine sauce

Chicken Fiorentino 23

sautéed chicken topped with spinach & melted mozzarella in a brown demi-glaze served with mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, gorgonzola, & prosciutto topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Veal Cardinale 28

battered veal topped with breaded eggplant, prosciutto & mozzarella in a sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan-seared cajun spiced filet topped with lemon beurre blanc served with spinach & rice

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon wine sauce served with mixed vegetables & rice

Monkfish Fra Diavolo 27

monkfish medallions sautéed with cannellini beans & clams in a spicy marinara sauce served over linguine