Friday May 11, 2018

Grilled Portobello Mushroom 9

topped with roasted red peppers, scallions, goat cheese & a balsamic reduction

Arugula Salad 11

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

Stuffed Artichoke 9

Sal D’s Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Beet salad 11

romaine, purple beets, carrots, tomatoes & gorgonzola cheese in a vinaigrette

Rigatoni Pesto 21

with chopped tomatoes in a pesto cream sauce

Homemade Tagliatelle Calabrese 22

pan fried meatballs, crumbled sweet sausage & pancetta in a plum tomato sauce topped with a dollop of ricotta

Homemade Cavatelli Fagioli 23

chicken, broccolini & cannellini beans in garlic & oil

Risotto Langostino 26

½ lobster in shell, shrimp, asparagus & shiitake mushrooms in a pink sauce

Free Range Chicken 24

partially de-boned chicken oven roasted in garlic & oil served with mixed vegetables & mashed potatoes

Pork Chop Au Poivre 26

sautéed double cut pork in a brandy peppercorn cream sauce served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

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

Salmon Oreganata 26

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

Pan Seared Branzino 27

pan seared filet topped with capers in a lemon wine sauce served with spinach & rice

Cod Livornese 28

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