Tuesday October 8, 2019

Orzo Soup 7

chicken, escarole & beans in a chicken broth

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella served with marinara sauce

Panzanella Salad 10

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

Burrata 11

tomatoes, olives, basil & balsamic glaze

Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce

Rigatoni Calabrese 22

sweet sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Lobster Ravioli 23

with chopped asparagus & tomatoes in a champagne cream sauce

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pink sauce

Shrimp & Sea Scallops Scampi 27

served over homemade tagliatelle

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken roasted with cherry peppers in a balsamic reduction served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over homemade gnocchi

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Orange Roughy Almondine 26

topped with toasted almonds in a lemon white wine sauce served with mixed vegetables & a potato croquette

Pan-Seared Salmon 27

topped with capers in a lemon white wine sauce served with spinach & a potato croquette

Cod Putanesca 27

baked filet with anchovies, capers & black olives in a light tomato sauce served with mixed vegetables & a potato croquette