Saturday August 11, 2018

Stuffed Pepper 8

ground beef, rice & vegetables toped with melted mozzarella in a marinara sauce

Homemade Rice Balls 8

served with vodka sauce

Sal D’s Burrata 10

marinated tomatoes on top of crostini with olive oil

Beet Salad 11

romaine, purple beets, corn, carrots & goat cheese in a vinaigrette

Clams Casino 12

Baked Cheese Tortellini 21

in a fresh bolognese sauce

Fusilli Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pinks sauce

Whole Wheat Linguine Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes

Capellini Due Mare 24

shrimp, roasted garlic, basil & tomatoes in a white clam sauce

Free Range Chicken 24

partially de-boned organic chicken roasted with fresh rosemary in a lemon wine sauce served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Rollatini 28

breaded veal scaloppini stuffed with asparagus, prosciutto & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served over mashed potatoes

Branzino Livornese 27

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

 mixed vegetables & rice

Orange Roughy Marechaire 28

sautéed filet with clams, shrimp, mussels & chopped tomatoes in a white wine sauce served with mixed vegetables & rice

Cod Al Forno 28

egg battered filet topped with shrimp, tomatoes, basil & roasted garlic in a lemon wine sauce served with mixed vegetables & rice