Tuesday May 22, 2018

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Broccolini Fagioli 12

sautéed broccolini with fresh tomatoes, cannellini beans, garlic & oil

Wedge Salad 11

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

Homemade Tagliatelle Calabrese 22

crumbled sweet sausage, pan fried meatballs in a plum tomato sauce topped with shaved reggiano

Lobster Ravioli 23

with peas in a pink sauce

Linguini Fini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Chicken Monte Bianco 23

breaded chicken cutlet topped with spinach, shiitake mushrooms & mozzarella in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 28

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

Soft Shell Crab Scampi 25

sautéed soft shell crabs in a garlic & white wine served over linguine

Branzino Al Forno 28

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

Sea Scallops Au Poivre 28

pan seared scallops in a brandy peppercorn cream sauce served with spinach & a potato croquette