Monday August 13, 2018

Stuffed Pepper 8

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

Meatball & Onion Bar Pie 10

Rigatoni Carbonara 20

pancetta, peas & parmigiano

Baked Homemade Gnocchi 21

in a fresh bolognese sauce

Fusilli Natalie 22

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

Risotto Di Mare 28

shrimp, clams, calamari, mussels, sea scallops & tomatoes in a white wine sauce

Chicken Paesano 23

sautéed chicken topped with roasted red peppers & artichoke hearts in a lemon wine sauce served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

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 with mixed vegetables & a potato croquette

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc served with grilled asparagus & a potato croquette

Branzino Livornese 27

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

Cod Al Forno 28

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