Wednesday November 27, 2019

Cauliflower Oreganata 10

topped with tomatoes & breadcrumbs in a lemon white wine sauce

Burrata 11

portobello mushroom & roasted red peppers 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

Beet Salad 11

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

Rigatoni Calabrese 22

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

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in garlic & oil

Whole Wheat Linguini Baresi 24

shrimp, spinach & tomatoes in garlic & oil

Free Range Chicken 25

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

Veal Sal D’s 28

breaded veal cutlet topped with asparagus spears, prosciutto & mozzarella in a brown demi-glaze served with mashed potato

Blackened Salmon 27

pan-seared cajun spiced filet served with fresh lemon, spinach & mashed potato

Cod Livornese 28

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

Branzino Al Forno 28

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