Tuesday April 24, 2018

Quinoa Salad 11

quinoa, string beans, cucumbers, tomatoes & goat cheese in a red wine vinaigrette

Asparagus Salad 11

asparagus spears, hearts of palm, corn, tomatoes & feta cheese in a balsamic dressing

Sal D’s Burrata 11

fresh burrata on top of crostini with a fig jam & prosciutto topped with a balsamic glaze

Stuffed Artichoke 11

Baked Stuffed Rigatoni 20

In a fresh bolognese sauce topped with melted mozzarella

Homemade Cavatelli Fagioli 21

broccolini & cannellini beans in garlic & oil

Farfalle Primavera 23

chicken & seasonal vegetables in light pink sauce

Homemade Tagliatelle Pomoroso 26

fresh lobster meat, shrimp, onions, roasted garlic & basil in a plum tomato sauce

Chicken Piccata 23

sautéed chicken topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy peppercorn sauce served with broccoli rabe & a potato croquette

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus spears & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Monkfish Fra Divaolo 26

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

Baked Orange Roughy 27

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

Branzino Al Forno 28

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