Tuesday November 26, 2019

Burrata 10

oven roasted tomatoes & arugula topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

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

Stuffed Artichoke 11

 Combo Oreganata 14

shrimp & baked clams in a lemon white wine sauce 

Paccheri Calabrese 22

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

Homemade Cavatelli Alla Rabe 23

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

Risotto Della Casa 24

shrimp, peas & mushrooms in a cream sauce

Capellini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary in garlic & oil served with mixed vegetables & a potato croquette

 Pork Chop Au Poivre 26

double cut pork chop sautéed in a brandy peppercorn cream sauce served with mixed vegetables & a potato croquette

Veal Cardinale 28

battered veal topped with breaded eggplant, prosciutto & mozzarella in a sherry wine tomato sauce served with mixed vegetables & a potato croquette

Blackened Cod 28

pan-seared cajun spiced filet topped with a lemon beurre blanc served with spinach & a potato croquette

Orange Roughy Livornese 27

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

Branzino Al Forno 28

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