Tuesday November 19, 2019

French Onion Soup 7

Panzanella Salad 10

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

Sal D’s Burrata 10

sliced tomatoes & olives topped with a balsamic glaze

Wedge Salad 11

iceberg, crispy bacon, tomatoes, red onions & crumbled blue cheese in a creamy blue cheese

Johnny Boy Calamari 13

fried calamari with sautéed broccoli rabe & hot peppers

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce topped with melted mozzarella

Dirty Risotto 23

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

Farfalle Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

served over fettuccini

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary in garlic & oil 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 asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Orange Roughy Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with spinach & a potato croquette

Branzino Al Forno 28

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

Grilled Skirt Steak 32

topped with sautéed mushrooms & onions served with broccoli rabe & a potato croquette