Thursday March 8, 2018

French Onion Soup 7

Eggplant Caponata 8

sautéed sweet & hot peppers, eggplant, tomatoes, onions & capers in olive oil

Vegetable Stuffed Mushrooms 8

topped with a brown demi-glaze

Panzanella Salad 10

cucumbers, tomatoes, red onions, croutons & grated cheese with red wine vinegar

Sal D’s Burrata 10

sliced tomatoes topped with olive oil & a balsamic glaze

Homemade Cavatelli 21

in a fresh pork ragu with peas topped with shaved reggiano

Lobster Ravioli 22

chopped tomatoes in a champagne cream sauce

Farfalle Primavera 23

chicken & seasonal vegetables in garlic & oil

Homemade Tagliatelle Di Vinci 25

sea scallops & mushrooms in a pink sauce

Chicken Baci Baci 24

battered chicken stuffed with pignoli nuts, prosciutto & mozzarella cheese topped with a sherry wine demi with a touch of cream & shitake mushrooms served with mixed vegetables & a potato croquette

Veal Chop Valdostano 34

pan-seared veal chop stuffed with prosciutto &mozzarella cheese in a sherry wine demi glaze severed with mixed vegetables & a potato croquette

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

Orange Roughy Puttanesca 26

broiled filet with black olives, capers & anchovies in a light tomato sauce served with mixed vegetables & a potato croquette

Pan Seared Yellow Fin Tuna 29

pan seared filet topped with a ginger garlic sauce served with spinach & a potato croquette