Friday March 9, 2018

French Onion Soup 7

Ricotta “Meatballs” 8

simmered in a light tomato sauce with basil

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Sal D’s Burrata 10

sliced tomatoes topped with olive oil & a balsamic glaze

Clams Casino 12

Rigatoni Calabrese 21

 in a pork ragu sauce topped with a dollop of ricotta

Lobster Ravioli 22

chopped tomatoes & asparagus in a champagne cream sauce

Homemade Cavatelli Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Homemade Tagliatelle Luciano 23

sautéed calamari in garlic, white wine & a touch of tomato sauce

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil 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 mashed potatoes

Salmon Oreganata 26

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

Branzino Livornese 27

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

Risotto Di Mare 28

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

Cod Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice