Monday March 11, 2019

Eggplant Caponata 9

sautéed eggplant, hot & sweet peppers, onions, tomatoes & capers with garlic & oil 

Burrata 10

with roasted red peppers topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Mozzarella en Carrozza 9

fried mozzarella sandwich with marinara sauce & grated cheese 

Homemade Baked Cavatelli 19

in a fresh bolognese sauce topped with melted mozzarella 

Bucatini Arrabiata 22

crumbled spicy sausage & cherry peppers in a spicy tomato sauce

Risotto Primavera 23

sauteed chicken & seasonal vegetables in a white wine sauce 

Lobster Ravioli 24

asparagus, fresh tomatoes & basil in a champagne cream sauce

Chicken Cardinale 24

battered filet topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Veal Sal D’s 28

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

Baked Cod 28

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

Branzino Al Forno 28

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

Pan Seared Halibut 34

topped with capers in a lemon white wine sauce served lentils & spinach