Friday August 31, 2018

Seafood Stuffed Mushrooms 9

topped with a lemon wine sauce

Sal D’s Burrata 10

marinated tomatoes & basil on crostini’s

Wedge Salad 11

iceberg, tomatoes, red onions, corn, crispy bacon & blue cheese dressing

Clams Casino 12

Fusilli Calabrese 21

pancetta, crumbled sweet sausage & meatballs in a plum tomato sauce topped with a dollop of ricotta

Homemade Cavatelli Alla Rabe 23

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

Homemade Tagliatelle Di Vinci 28

sea scallops & mushrooms in a pink sauce

Chicken Fiorentino 23

sautéed chicken topped with spinach & melted mozzarella in a brown demi-glaze served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes

Veal Cardinale 28

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

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc 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

Branzino Marechaire 31

baked filet topped with new zealand clams, shrimp, mussels & tomatoes in a lemon wine sauce served over risotto

NY Strip Steak Au Poivre 33

NY strip steak topped with a brandy peppercorn cream sauce served with broccoli rabe & mashed potatoes