Thursday May 24, 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

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Homemade Tagliatelle Langostino 26

fresh lobster meat & asparagus in a champagne cream pink sauce

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 Au Poivre 26

sautéed double cut pork chop in a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Veal Cardinale 28

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

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with grilled asparagus & 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 Scampi 28

pan seared scallops sautéed in garlic & white wine served over zucchini linguine