Wednesday, April 11, 2018

Lentil Soup 7

with crumbled spicy sausage

Sal ‘s Salad 10

romaine lettuce, carrots, cucumbers, fresh mozzarella & sopressta with vinaigrette dressing 

Arugula Salad 11

arugula, tomatoes, red onions & shaved reggiano cheese in lemon & oil

Stuffed Artichoke 11

Homemade Gnocchi 19

in a pesto cream sauce

Fusilli Bolognese 20

with peas topped with a dollop of ricotta

Dirty Risotto 23

crumbled sweet & spicy sausage, pancetta, onions, peppers & mushrooms in a cream sauce  

Fettucini Tre Mare 25

mussels, sea scallops & shrimp in a pink sauce

Free Range Chicken 24

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

Pork Chop Au Poivre 26

pan-seared double cut pork chop topped with a creamy peppercorn sauce served with broccoli rabe & roasted potatoes

Veal Sal D’s 28

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

Cod Livornese 27

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

Branzino Al Forno 28

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