Thursday December 27, 2018

Seafood Stuffed Mushrooms 8

topped with a lemon wine sauce

Fried Artichoke Hearts 9

served with blue cheese

Sal D’s Burrata 10

marinated tomatoes, basil & olive oil on top of crostini

Eggplant Caponata 12

eggplant, onion, capers, tomato, hot peppers & olives in garlic and oil

Seafood Salad 14

Homemade Paccheri 20

with pancetta and meatballs in a tomato sauce topped with ricotta

Orecchiette Perfumate 23

sliced hot sausage, broccoli rabe, and sun-dried tomato in garlic and oil

Homemade Tagliatelle 27

with lobster meat & sea scallops scampi style

Risotto Di Mare 28

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

Free Range Chicken Vinegar Peppers 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Blackened Salmon 27

cajun dusted broiled salmon topped with a lemon beurre blanc with asparagus and a potato croquette

Branzino Livornese 27

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

Stuffed Flounder 29

crabmeat stuffed filet in a lemon wine sauce with mixed vegetable and a potato croquette

Cod al Forno 28

battered oven baked filet with shrimp, tomato, basil and garlic in a lemon white sauce with mixed vegetables & a potato croquette