Sunday February 10, 2019

Italian Wedding Soup 7

pastina, chicken meatballs & escarole in a chicken broth

Seafood Stuffed Mushrooms 8

topped with a lemon white wine sauce

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

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

Beet Salad 11

romaine, purple beets, carrots, tomatoes & goat cheese in a white balsamic vinaigrette

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce topped with melted mozzarella

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Homemade Tagliatelle 26

fresh lobster & rock shrimp sautéed in a scampi sauce

Chicken Sal D’s 23

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Paisano 28

sautéed veal scaloppini topped with artichoke hearts & roasted red peppers in a lemon white wine sauce served with mixed vegetables & a potato croquette

Blackened Branzino 27

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

Cod Fra Diavolo 28

sautéed filet with cannellini beans in a spicy marinara sauce served over linguine

Baked Orange Roughy 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & a potato croquette