Wednesday March 14, 2018

 Chicken Meatball & Escarole Soup 7

with cheese tortellini

Sal D’s Burrata 11

burrata on top of crostini with fig jam & fresh prosciutto topped with a balsamic glaze

Beet Salad 11

romaine, purple beets, tomatoes, corn, cucumbers & goat cheese in a vinaigrette

Finocchio alla Burro 8

braised fennel with butter topped with grated cheese

Homemade Baked Cavatelli 21

in a fresh bolognese sauce with melted mozzarella

Risotto Primavera 23

chicken & seasonal vegetables in a white wine sauce

Linguini Fini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Homemade Tagliatelle Langostino 25

fresh lobster meat & asparagus in a champagne pink sauce

 Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & olive oil served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Siciliano 28

breaded veal cutlet topped with prosciutto & breaded eggplant topped with mozzarella in a marinara sauce served with mixed vegetables & roasted potatoes

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & roasted potatoes

Branzino Livornese 26

broiled filet with capers, black olives & red onions in a light tomato sauce served with mixed vegetables & roasted potatoes

Sea Scallops Scampi 27

pan-seared sea scallops in a lemon garlic sauce served with spinach & roasted potatoes