Saturday February 9, 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

Sal D’s Burrata 10

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

Beet Salad 11

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

Baked Homemade Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Farfalle Alla Rabe 23

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

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce

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 mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Paisano 28

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

Blackened Salmon 26

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

Branzino Provencal 27

baked filet topped with capers, tomatoes & scallions in a lemon white wine sauce served with spinach & rice

Baked Orange Roughy 28

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