Tuesday November 27, 2018

Chicken Parm Bar Pie 11

chicken cutlet, tomato sauce, ricotta cheese & mozzarella

Burrata 12

arugula, fig jam & prosciutto with crostini

Beet Salad 11

iceberg, carrots, purple beets, walnuts & goat cheese with sal d’s vinaigrette

Johnny Boy Calamari 12

fried calamari with sautéed hot peppers & broccoli rabe

Baked Stuffed Rigatoni 21

in a fresh bolognese

Lobster Ravioli 22

chopped tomatoes & baby zucchini in a champagne cream sauce

Homemade Cavatelli Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Tagliatelle Calabrese 22

crumbled sweet sausage, pan-fried meatballs, onions, basil in a plum tomato sauce topped with baby burrata

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken roasted with cherry peppers in a balsamic reduction served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 28

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

Pan-Seared Salmon 26

pan-seared filet topped with capers in a lemon white wine sauce served with spinach & a potato croquette

Orange Roughy Livornese 27

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

Branzino Al Forno 28

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