Friday July 27, 2018

Sal D’s Burrata 10

with sliced tomatoes, olive oil & a balsamic glaze

Montecino Salad 11

chopped string beans, asparagus, cucumbers, hearts of palm, carrots, tomatoes, chickpeas & feta cheese in a vinaigrette

Stuffed Artichoke 11

Asparagus Fresco 12

asparagus spears, chopped shrimp, tomatoes & breadcrumbs with melted mozzarella in a lemon wine sauce

Homemade Tagliatelle Natalie 22

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

Risotto Fiori di Zucca 22

julienne string beans & baby zucchini topped with fresh pesto & zucchini flowers

Fusilli Ortelana 23

chicken, porcini mushrooms & sun-dried tomatoes in a cream sauce

Gemelli Fresco 26

lobster meat, fresh mozzarella & arugula in a light tomato sauce

Free Range Chicken 25

partially de-boned chicken in garlic & oil served with a sweet sausage link, broccoli rabe & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop pounded thin & stuffed with prosciutto, spinach & mozzarella topped with mushrooms in a marsala sauce served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a brown demi-glaze served with mashed potatoes

Poached Salmon 26

topped with a fresh dill sauce served with mixed vegetables & rice

Striped Bass Di Marco 27

striped bass medallions sautéed with tomatoes & hot peppers in a lemon wine sauce served over linguine

Branzino & Shrimp Oreganata 28

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

Cod Livornese 28

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice