Saturday June 30, 2018

Fried Artichoke Hearts 8

served with blue cheese

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella cheese

Sal D’s Burrata 11

sliced tomatoes, basil & balsamic glaze

Beet Salad 11

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

Wedge Salad 11

iceberg, crispy bacon, tomatoes & red onions in a blue cheese dressing

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce

Homemade Cavatelli Natalie 23

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

Linguine Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Homemade Tagliatelle 26

fresh lobster meat with peas in a champagne pink sauce

Free Range Chicken 25

partially de-boned chicken roasted with fresh rosemary in a lemon wine sauce served with broccoli rabe & mashed potatoes

Pork Chop Milanese 26

pan fried breaded pork chop served with a house salad topped with shaved reggiano

Veal Siciliano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables z& mashed potatoes

Monkfish Fra Diavolo 27

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

Striped Bass Oreganata 27

broiled filet topped with breadcrumbs & tomatoes in a white wine 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