Friday December 20, 2019

Burrata 10

sliced tomatoes & olives topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 11

Beet Salad 11

romaine, purple beets, candid walnuts, carrots & crumbled blue cheese in a vinaigrette

Crabmeat Stuffed Mushrooms 14

topped with a lemon white wine sauce

Risotto Al Funghi 21

button, porcini & shiitake mushrooms in a light cream sauce

Homemade Cavatelli Calabrese 22

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

Fusilli Alla Rabe 23

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

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Bruschetta 28

pan-fried breaded veal cutlet topped with chopped tomatoes, fresh mozzarella & basil with olive oil

Baked Cod 28

baked filet topped with crabmeat & a lemon beurre blanc served with mixed vegetables & rice

Branzino Al Forno 28

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

Ginger Garlic Tuna 32

pan- seared filet topped with a ginger garlic sauce served with spinach & rice