Friday July 6, 2018

Stuffed Artichoke 10

Zucchini Flowers 11

panko crusted zucchini flowers stuffed with spinach & ricotta served with marinara & grated parmesan

Sal D’s Burrata 11

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

Homemade Crab Cake 14

Lasagna Rollatini 21

ground chicken, vegetables & ricotta topped with melted mozzarella in a marinara sauce

Homemade Cavatelli Natalie 22

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

Whole Wheat Linguine Alla Rabe 23

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

Risotto Langostino 26

lobster meat, shrimp, mushrooms & asparagus in a pink sauce

Chicken Cardinale 23

battered chicken topped with breaded eggplant, prosciutto & mozzarella in a sherry wine tomato sauce served with mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with broccoli rabe, prosciutto & mozzarella cheese topped with mushrooms in a marsala sauce served with mixed vegetables & mashed potatoes

Veal Paisano 28

sautéed veal scaloppini topped with artichoke hearts & roasted red peppers in a lemon wine sauce served with mixed vegetables & mashed potatoes

Salmon Dijonaise 26

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

Striped Bass Livornese 27

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

Pan Seared Branzino 27

pan seared filet topped with capers in a lemon wine sauce served with spinach & rice