Thursday May 17, 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 21

broccoli rabe & cannellini beans with garlic & oil

Homemade Cavatelli Calabrese 22

fresh pork ragu topped with a dollop of ricotta cheese

Dirty Risotto 23

pancetta, crumbled mixed sausage, onions, peppers & mushrooms in a cream sauce

Lobster Scampi 26

fresh lobster meat sautéed in garlic & white wine served over homemade tagliatelle

Chicken Monte Bianco 23

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

Pork Chop Au Poivre 26

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

Soft Shell Crab Francese 25

egg battered soft shell crabs in a lemon white wine sauce served over capellini

Salmon Oreganata 26

broiled & topped with breadcrumbs in a lemon wine sauce served with mixed vegetables & mashed potatoes

  Veal Chop Milanese 34

veal chop pounded thin & breaded served with an arugula salad

Pan Seared Branzino 27

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

Cod Al Forno 28

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