Sunday March 17, 2019

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Panzanella Salad 10

tomatoes, cucumbers, red onions, croutons & grated parmigiano in a red wine vinaigrette

Clams Casino 12

topped with bacon

Shrimp Cocktail 14

Baked Homemade Cavatelli 21

served in a fresh bolognese topped with melted mozzarella

Lobster Ravioli 22

topped with chopped tomatoes in a pink sauce

Buccatini Calabrese 23

crumbled sweet sausage, pancetta & meatballs in a plum tomato sauce topped with ricotta

Bay Scallops & Shrimp Scampi 26

sautéed in garlic & white wine served over linguini

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken roasted with cherry peppers in a balsamic reduction served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

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

Branzino Piccata 27

topped with capers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

monkfish medallions served with clams in a spicy marinara sauce served over linguini

Cod Al Forno 28

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

Corned Beef & Cabbage 20

served with carrots & potatoes