Saturday February 16, 2019

French Onion Soup 7

 Burrata 10

with grilled zucchini, eggplant & roasted peppers topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Pepper 8

ground meat & vegetables topped with marinara sauce & melted mozzarella

Beet Salad 11

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

Montecino Salad 11

chopped asparagus, string beans, tomatoes, hearts of palm, chickpeas, carrots, cucumbers & feta cheese in a vinaigrette

Baked Tortellini 19

meat tortellini with peas in a bolognese sauce topped with melted mozzarella

Homemade Tagliatelle 22

 meatballs & sweet sausage links simmered in a plum tomato sauce topped with ricotta

Farfalle Primavera 24

shrimp & seasonal vegetables in garlic & oil

Risotto Langostino 26

fresh lobster meat, asparagus & mushrooms in a pink sauce

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary in a lemon white wine sauce served with mixed vegetables & mashed potato

Pork Chop Valdostano 26

sautéed pork chop stuffed with prosciutto & mozzarella in a sherry wine demi glaze served with mixed vegetables & mashed potato

Veal Sal D’s 28

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

Blackened Salmon 27

pan-seared cajun spiced filet topped with lemon beurre blanc served with mixed vegetables & rice

Cod Fra Diavolo 28

with clams in a spicy marinara sauce served over linguini

Branzino Al Forno 28

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