Saturday April 21, 2018

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

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

Fusilli Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Homemade Cavatelli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Rigatoni Primavera 24

shrimp & seasonal vegetables in a white wine sauce

Risotto Langostino 26

fresh lobster meat, asparagus, shiitake mushrooms & tomatoes in a cream sauce

Chicken Francoli 23

sautéed chicken topped with shiitake mushrooms in a cognac brown demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Napoliatno 28

breaded veal cutlet topped with prosciutto, roasted red peppers & mozzarella in a light tomato sauce served with mixed vegetables & 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