Tuesday December 18, 2018

Homemade Rice Balls 8

served with vodka sauce

Burrata 10

marinated tomatoes, basil & olive oil on crostini

Tri-Color Salad 11

arugula, radicchio, endive, roasted peppers & fresh mozzarella in a vinaigrette

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 11

Orecchiette Toscano 22

crumbled sweet sausage, red onions, roasted grape tomatoes, broccolini in garlic & oil topped with ricotta

Paccheri Ortelana 23

chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce

Linguini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Homemade Tagliatelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Free Range Chicken Vinegar Peppers 25

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

Monkfish Mare E Monte 27

monkfish medallions sautéed with clams, spinach & beans in a 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

Marinated Rib Eye 36

20 oz rib eye topped with crispy onions served with mixed vegetables & a potato croquette