Sunday June 3, 2018

Broccolini Fagioli 9

sautéed with tomatoes & cannellini beans in garlic & oil

Burrata 10

sliced tomatoes, basil, olive oil & drizzled with a balsamic glaze

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

iceberg, tomatoes, red onions & crispy bacon with blue cheese dressing

Stuffed Artichoke 11

Stuffed Rigatoni 21

in a pork ragu sauce topped with shaved reggiano cheese

Homemade Cavatelli Alla Rabe 23

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

Homemade Tagliatelle Langostino 26

fresh lobster meat in a pink sauce

Chicken Paesano 23

sautéed chicken topped with artichoke hearts & roasted red peppers in a lemon wine sauce served with mixed vegetables & a potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with mushrooms in a marsala sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 28

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

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, spinach & a potato croquette

Baked Orange Roughy 27

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 & a potato croquette