Wednesday December 19, 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

Baked Cavatelli 21

in a fresh bolognese

Orecchiette Toscano 22

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

Homemade Tagliatelle Alla Crema 23

with blackened chicken in a cream sauce

Lobster Tail Scampi 34

sautéed in garlic & white wine served over linguini

Free Range Chicken Vinegar Peppers 25

partially de-boned oven roasted chicken with cherry peppers in a balsamic reduction served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

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

Orange Roughy Almondine 26

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

Monkfish Fra Diavolo 27

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

Pan-Seared Branzino 28

topped with capers in a lemon wine sauce served with spinach & mashed potatoes