Friday September 28, 2018

Burrata 10

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

Asparagus Oreganata 9

asparagus spears topped with tomatoes & breadcrumbs in a lemon wine sauce

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Homemade Cavatelli 21

in a fresh pork ragu topped with a dollop of ricotta

Dirty Risotto 23

crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Lobster & Shrimp Scampi 26

 fresh lobster meat & shrimp sautéed in garlic & white wine served over linguine

Beef Braciole 28

braised beef braciole stuffed with breadcrumbs, parmesan cheese & pignoli nuts in a plum tomato sauce served over homemade tagliatelle

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken topped with cherry peppers in a balsamic reduction served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mashed potatoes

Blackened Salmon 26

pan-seared cajun spiced filet served with fresh lemon, mixed vegetables & rice

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguine

Orange Roughy Marechaire 28

baked filet topped with shrimp, mussels, new zealand clams & tomatoes in a white wine sauce served with mixed vegetables & rice