Monday September 17, 2018

Fried Artichoke Hearts 8

served with blue cheese

Stuffed Pepper 8

ground beef & vegetable stuffed pepper topped with melted mozzarella in a marinara sauce

Broccolini Fagioli 10

sautéed broccolini, tomatoes & cannellini beans in garlic & oil

Sal D’s Burrata 10

sliced cherry tomatoes, basil & olive oil

Beet Salad 11

mixed greens, purple beets, carrots & gorgonzola cheese in a vinaigrette

Baked Tortellini 21

oven baked tri-color cheese tortellini in a bolognese sauce topped with melted mozzarella

Gemelli Natalie 22

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

Whole Wheat Linguine Carciofo 23

chicken, broccoli, artichoke hearts & plum tomatoes in garlic & oil

Lobster & Shrimp Langostino 26

fresh lobster meat & shrimp with peas in a pink sauce served over linguine

Chicken Monte Bianco 23

breaded chicken cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon wine sauce served with mixed vegetables & roasted potatoes

Veal Baci Baci 28

battered veal scaloppini stuffed with prosciutto, pignoli nuts & mozzarella topped with mushrooms in a marsala wine sauce served with mixed vegetables & roasted potatoes

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon wine sauce served with mixed vegetables & roasted potatoes

Salmon Dijonaise 26

poached salmon topped with peppers, capers & scallions in a light dijon cream sauce served with mixed vegetables & roasted potatoes

Branzino Livornese 27

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