Monday, June 18, 2018

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

Clams Casino 12

Baked Stuffed Rigatoni 20

In a fresh bolognese topped with melted mozzarella

Rigatoni Perfumata 22

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes with garlic & oil

Linguini Due Mare 24

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

Beef Braciole 26

braised beef braciole & meatballs in a plum tomato sauce over fettucine topped with shaved reggiano

Free Range Chicken 24

partially de-boned chicken roasted with rosemary in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Chop Au Poive 26

pan-seared peppercorn crusted double cut pork chopped topped with a creamy peppercorn sauce served with broccoli rabe & a potato croquette

Veal Sal D’s 28

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

Blacked Salmon 26

pan-seared cajun spiced filet with fresh lemon served over grilled asparagus & a potato croquette

Baked Orange Roughy 27

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

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served over zucchini pasta