Saturday June 16, 2018

Chicken Meatball & Escarole Soup 7

with cheese tortellini in a chicken broth

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Burrata 11

heirloom tomatoes, basil, olive oil & drizzled balsamic glaze

Beet Salad 11

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

Montecino Salad 11

chopped asparagus, string beans, hearts of palm, cucumbers, tomatoes, carrots, chickpeas & feta cheese in a vinaigrette

Homemade Gnocchi Bolognese 21

Homemade Cavatelli Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Lobster Ravioli 23

chopped asparagus & corn in a cream sauce

Beef Braciole 28

braised beef braciole in a plum tomato sauce served over rigatoni topped with shaved reggiano

Chicken Francoli 23

sautéed chicken topped with shiitake mushrooms in a cognac demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus & mozzarella in a brown demi-glaze served with mashed potatoes

Orange Roughy Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & rice

Branzino Al Forno 28

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

Grilled Lamb Chops 28

two australian grilled lamb chops topped with a porcini mushroom demi-glaze served with broccoli rabe & mashed potatoes