Sunday April 22, 2018

Broccolini Fagioli 8

sautéed with cannellini beans & tomatoes in garlic & oil

Asparagus Salad 11

asparagus spears, hearts of palm, tomatoes & feta cheese in a vinaigrette

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

Stuffed Artichoke 11

Combo Della Casa 20

lasagna, eggplant rollatini & a meatball topped with mozzarella in a marinara sauce

Lobster Ravioli 22

topped with corn & chopped tomatoes in a champagne cream sauce

Farfalle Primavera 23

chicken & seasonal vegetables in garlic & oil

Risotto Di Mare 28

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

Chicken Monte Bianco 23

breaded chicken cutlet topped with spinach, shiitake mushrooms & mozzarella in a lemon wine sauce served over mashed potatoes

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy peppercorn sauce served with broccoli rabe & 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 & mashed potatoes

Baked Orange Roughy 27

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

Branzino Al Forno 28

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

Sea Scallops Scampi 28

sautéed in garlic & white wine served over zucchini linguini