Tuesday May 15, 2018

Stuffed Pepper 8

ground meat & vegetable stuffing topped with marinara and melted mozzarella cheese

Sal D’s Burrata 10

sliced tomatoes, basil, olive oil & a balsamic glaze

Wedge Salad 11

iceberg, tomatoes, red onions, crispy bacon & blue cheese dressing

Meatball & Onion Bar Pie 11

Farfalle Fagioli 19

broccolini & cannellini beans with garlic & oil

Rigatoni Calabrese 21

fresh pork ragu topped with a dollop of ricotta cheese

Homemade Tagliatelle Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Lobster Fra Diavolo 25

½ lobster in shell & clams sautéed in a spicy marinara sauce served over linguini

Chicken Zingara 23

sautéed chicken with artichoke hearts & chopped prosciutto in a sherry wine brown demi-glaze served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Salmon Oreganata 26

broiled & topped with breadcrumbs in a lemon wine sauce served with mixed vegetables & a potato croquette

 Grilled Veal Chop 36

topped with peppers & onions served with broccoli rabe & a potato croquette

Branzino Al Forno 28

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

Baked Cod 27

broiled filet topped with lump crab meat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette