Friday June 8, 2018

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Asparagus Salad 11

asparagus spears, tomatoes, hearts of palm & feta cheese in a vinaigrette

Spinach Salad 11

baby spinach, crispy bacon, carrots, mushrooms & gorgonzola cheese in a vinaigrette

Clams Casino 12

Homemade Tagliatelle 21

in a pork ragu sauce topped with a dollop of ricotta

Homemade Cavatelli Natalie 22

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

Capellini Due Mare 24

shrimp, fresh tomatoes & basil in a white clam sauce

Risotto Langostino 26

fresh lobster meat, asparagus & tomatoes in a cream sauce

Chicken Portobello 23

sautéed chicken topped with grilled portobello mushroom, roasted red peppers & mozzarella in sherry brown demi-glaze served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Salmon Dijonaise 26

baked filet topped with capers, scallions & peppers in a dijon mustard cream sauce served with mixed vegetables & rice

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, shiitake mushrooms & mozzarella in a lemon wine sauce served over mashed potatoes

Baked Orange Roughy 27

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

Branzino & Shrimp Oreganata 28

broiled filet topped with shrimp, tomatoes, toasted breadcrumbs in a lemon wine sauce served with mixed vegetables & rice

Sea Scallops Au Poivre 29

sea scallops wrapped in bacon topped with a brandy cream peppercorn sauce served with broccolini & rice