Wednesday May 23, 2018

Grilled Eggplant Bar Pie 10

margherita style bar pie topped with grilled eggplant and fresh grated parmesan

Farro Salad 11

farro, grape tomatoes, cucumbers, celery & red onion with a white vinegar and Olive oil

Broccolini Fagioli 12

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

Sal D’s Burrata 11

sliced tomatoes, basil & a balsamic glaze

Spaghetti Carbonara 19

Risotto Fungi 21

fresh risotto with portobello, porcini, shiitake & white mushrooms in a light cream sauce topped with reggiano cheese

Lobster Ravioli 23

with peas in a pink sauce

Capellini Gamberette 24

shrimp & broccoli rabe with garlic & oil

Chicken Bella Vista 23

sautéed chicken topped with asparagus, roasted peppers & mozzarella in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Chop Gimingiano 26

pounded breaded pork chop topped with spinach, mozzarella & a brown demi glaze with mushrooms served with potato croquettes

Veal Cardinale 28

battered veal topped with breaded eggplant, prosciutto & melted mozzarella served with mixed vegetables & a potato croquette

Soft Shell Crab Fra Diavolo 25

sautéed soft shell crabs in a spicy marinara sauce 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