Saturday December 29, 2018

Vegetable Lentil Soup 7

Sal D’s Burrata 10

marinated tomatoes, basil & olive oil on top of crostini

Tri Color Salad 11

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

Stuffed Artichoke 11

Homemade Tagliatelle 22

 pancetta, meatballs & sweet sausage & onions in a plum tomato sauce topped with ricotta

 Cavatelli Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Sea Scallops Scampi 25

sautéed in garlic & white wine served over linguini

Free Range Chicken 25

partially de-boned oven roasted chicken topped with fresh rosemary & cipollini onions in garlic & oil served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised in a vegetable stew served over mashed potato

Veal Sal D’s 28

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

Monkfish Fra Divaolo 27

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

Cod Livornese 27

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

Branzino al Forno 28

battered oven baked filet with shrimp, tomato, basil and garlic in a lemon white sauce with mixed vegetable & polenta

Long Island Roasted Duck 26

topped with an orange sauce served with mixed vegetable & mashed potato