Friday April 20, 2018

Wedge Salad 11

iceberg wedge, topped with crumbled blue cheese, tomatoes, red onions & bacon with blue cheese dressing

Stuffed Artichoke 11

Arugula Salad 11

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

Sal D’s Burrata 11

fresh burrata over sliced tomatoes & topped with a balsamic glaze

Beet Salad 11

romaine, purple beets, carrots, corn & goat cheese in a vinaigrette

Homemade Cavatelli Calabrese 22

pancetta, crumbled sweet sausage & meatballs in a light tomato sauce topped with shaved reggaino

Whole Grain Penne Alla Carciofo 23

chicken, artichoke hearts, broccoli & plum tomatoes in garlic & oil

Lobster Scampi 26

fresh lobster meat in a garlic lemon sauce served over homemade tagliatelle

Free Range Chicken 26

cut up oven roasted chicken in garlic & oil served with sweet sausage link, broccoli rabe & mashed potatoes

Veal Piccata 28

sautéed veal scaloppini topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank over a vegetable stew served over mashed potatoes

Salmon Oreganata 26

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

Monkfish Fra Diavolo 27

monkfish medallions, clams & cannellini beans in a spicy marinara sauce served over linguini fini

Baked Cod 28

topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & rice