Friday September 7, 2018

Vegetable Lentil Soup 7

Sal D’s Spring Rolls 10

crumbled sausage, broccoli rabe & mozzarella

Panzanella Salad 10

tomatoes, red onions, cucumbers, croutons & grated parmesan in a red wine vinaigrette

Beet Salad 11

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

Stuffed Artichoke 11

Homemade Cannelloni 21

shredded pork, spinach & ricotta topped with melted mozzarella in a marinara sauce

Homemade Cavatelli Natalie 22

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

Tortellini Alfredo 23

tricolor cheese tortellini with chicken in a cream sauce

Homemade Tagliatelle Tre Mare 25

fresh pasta with scallops, clams & mussels in a pink sauce

Free Range Chicken Vinegar Peppers 25

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

Grilled Pork Chop 26

grilled double cut pork chop topped with peppers & onions 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

Orange Roughy Livornese 26

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

Blackened Branzino 27

pan seared cajun spiced filet served with fresh lemon, lentils & spinach

Cod Al Forno 28

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