Friday June 29, 2018

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella cheese

Stuffed Zucchini Flowers 10

pan fried zucchini flowers stuffed with spinach & ricotta served with a marinara sauce

Sal D’s Burrata 11

sliced tomatoes, basil & balsamic glaze

Beet Salad 11

romaine lettuce, purple beets, pecans & gorgonzola cheese with vinaigrette dressing

Seafood Salad 13

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce

Homemade Cavatelli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Homemade Tagliatelle 26

fresh lobster meat in a scampi sauce

Risotto Di Mare 28

shrimp, calamari, clams, mussels, sea scallops & tomatoes in a white wine sauce

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken roasted with spicy sausage & vinegar peppers in a balsamic reduction served with mixed vegetables & mashed potatoes

Pork Chop Monte Bianco 26

breaded pork chop topped with spinach, mozzarella & shiitake mushrooms in a lemon wine sauce served with mashed potatoes

Veal Baci Baci 28

battered veal scaloppini stuffed with prosciutto, pignoli nuts & mozzarella topped with shiitake mushrooms in a brown demi with a touch of cream served with mixed vegetables & mashed potatoes

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon & an arugula salad

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguine

Branzino Al Forno 28

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