Thursday September 20, 2018

Tortellini & Chicken Meatball Soup 7

with escarole in a chicken broth

Sal D’s Burrata 10

sliced cherry tomatoes, basil, olive oil & a balsamic glaze

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

iceberg, tomatoes, red onions, crispy bacon in a blue cheese dressing

Beet Salad 11

romaine, purple beets, carrots & gorgonzola cheese in a vinaigrette

Homemade Gnocchi 20

in a pesto cream sauce

Homemade Tagliatelle Santa Lucia 22

crumbled hot sausage, mushrooms & peas in a pink sauce

Linguine Alla Rabe 23

sautéed broccoli rabe & roasted garlic in a white clam sauce

Homemade Cavatelli 24

shrimp, broccolini & cannellini in garlic & oil

Free Range Chicken 25

partially de-boned chicken roasted with fresh rosemary 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 Sal D’s 28

breaded veal cutlet topped with prosciutto, asparagus spears & melted mozzarella served with mixed vegetables & a potato croquette

Baked Orange Roughy 27

baked filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & 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 coquette

Cod Al Forno 28

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