Monday December 10, 2018

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

 Burrata 10

marinated tomatoes, basil & olive oil on top of crostini

Beet Salad 11

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

Crab Cake 14

served with spicy mayo

Baked Cavatelli 19

with peas in a fresh bolognese sauce topped with melted mozzarella 

Fusilli Alla Crema 22

blackened chicken & broccoli in a light cream sauce 

Rigatoni Natalie 23

crumbled spicy sausage, escarole, beans & tomatoes with garlic & oil 

Lobster & Sea Scallops Scampi 24

sautéed in garlic & white wine served over linguini

Chicken Paisano 23

sautéed chicken topped with artichoke hearts & roasted peppers in a lemon white wine sauce served with mixed vegetables & a potato croquette 

Pork Osso Buco 26

braised pork shank in a vegetable stew served over homemade gnocchi 

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

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Branzino Al Forno 28

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

Baked Orange Roughy 28

topped with crabmeat in a lemon beurre blanc, served with mixed vegetables & a potato croquette