Thursday February 7, 2019

Cream of Broccoli Soup 7

Homemade Rice Balls 8

served with vodka sauce

Tomato Salad 10

marinated tomatoes, red onions, provolone cheese & basil in olive oil

Sal D’s Burrata 10

with roasted red peppers topped with a balsamic glaze & olive oil

Homemade Tagliatelle 21

crumbled hot sausage, pancetta & pan-fried meatballs in a plum tomato sauce topped with ricotta

Rigatoni Artista 23

chicken, mushrooms, peas & sun-dried tomatoes in a cream sauce

Farfalle Gamberetti 25

rock shrimp, broccolini & tomatoes in garlic & oil

Risotto Di Mare 28

shrimp, calamari, sea scallops, clams, mussels & tomatoes in a white wine sauce

Free Range Chicken 25

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

Pork Chop Au Poivre 26

peppercorn crusted pork chops topped with a brandy peppercorn sauce served with mixed vegetables & a potato croquette 

Veal Chop Parmigiana 36

breaded veal chop pounded thin, topped with fresh mozzarella in a marinara sauce served over rigatoni

Swordfish Marechaire 27

swordfish filet with shrimp, new zealand clams, mussels & tomatoes in a white wine sauce served over risotto 

Branzino Livornese 27

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

Blackened Cod 28

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