Saturday June 9, 2018

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

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

Wedge Salad 11

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

Clams Casino 12

Bacon Wrapped Sea Scallops 16

in a au poivre sauce

Fusilli Calabrese 21

in a pork ragu sauce topped with a dollop of ricotta

Homemade Cavatelli Alla Rabe 23

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

Capellini Marechaire 25

shrimp, new zealand clams, mussels & tomatoes in a white wine sauce

Lobster Scampi 26

fresh lobster meat sautéed in garlic & white wine served over homemade tagliatelle

Free Range Chicken 25

partially de-boned chicken roasted in garlic & olive oil topped with cipollini onions served with mixed vegetables & mashed potatoes

Pork Chop Au Poivre 26

sautéed double cut pork chop in a brandy cream peppercorn sauce served with mixed vegetables & mashed potatoes

Veal Bruschetta 28

pan fried veal cutlets topped with chopped tomatoes, fresh mozzarella & basil with extra virgin olive oil

Blackened Salmon 26

pan seared cajun spiced filet served with fresh lemon, mixed vegetables & rice

Baked Cod 28

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 & rice