Tuesday July 3, 2018

Stuffed Artichoke 10

Sal D’s Burrata 11

fig jam, arugula & fresh prosciutto topped with a balsamic glaze

Brussel Sprouts Oreganata 10

fresh tomatoes & seasoned breadcrumbs in lemon wine sauce

Panzanella Salad 11

tomatoes, croutons, cucumbers, red onions & grated parmesan in a red wine vinaigrette

Stuffed Rigatoni Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink sauce

Farfalle Primavera 23

chicken & seasonal vegetables in garlic & oil

Shrimp & Lobster Scampi 26

sautéed in garlic & white wine served over linguine

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken roasted with sweet sausage & cherry peppers in a balsamic reduction served with mixed vegetables & a potato croquette

Pork Chop Gimingano 26

breaded thin pork chop topped with spinach, mozzarella & a brown demi glaze with mushrooms served with mixed vegetables & a potato croquette

Veal Sal D’s 28

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

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & a potato croquette

Monkfish Fra Diavolo 26

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

Striped Bass Oreganata 27

broiled filet topped with breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetables & a potato roquette

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