Saturday October 5, 2019

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella served with marinara sauce 

Burrata 11

tomatoes, basil & balsamic glaze 

Seafood Salad 14

marinated with lemon & olive oil 

Stuffed Artichoke 11

Homemade Tagliatelle Carbonara 22

Rigatoni Siciliano 22

eggplant, capers & olives in a light tomato sauce topped with shaved reggiano 

Farfalle Perfumata 23

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes with garlic & oil 

Capellini Due Mare 25

shrimp, roasted garlic & basil in a white clam sauce 

Free Range Chicken 25

partially de-boned chicken roasted with garlic & rosemary served with mixed vegetables & mashed potatoes 

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potatoes 

Veal Nino 28

sautéed veal topped with peas, mushrooms & sun-dried tomatoes in a light tomato sauce served with mixed vegetables & mashed potatoes 

Cod Livornese 27

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

Branzino Forno 28

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

Monkfish Fra Diavolo 28

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