Thursday March 7, 2019

Chicken Noodle Soup 7

Sal D’s Burrata 10

with marinated tomatoes on crostini’s

Montecino Salad 11

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

Stuffed Artichoke 11

Sautéed Calamari Arrabiatta 12

with cherry peppers in a white wine sauce

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce topped with melted mozzarella

Homemade Cavatelli Natalie 23

crumbled spicy sausage, escarole, cannellini beans & tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

sautéed in garlic & white wine served over homemade tagliatelle

Risotto Di Mare 28

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

Free Range Chicken 25

partially de-boned roasted chicken with fresh rosemary in garlic & oil served with broccoli rabe & a potato croquette

Stuffed Pork Chop 26

breaded pork chop stuffed with broccoli rabe, prosciutto & mozzarella topped with mushrooms in a marsala wine 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

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc served with grilled asparagus & a potato croquette

Cod Livornese 28

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

Halibut Oreganata 34

broiled filet topped with breadcrumbs & tomatoes in a lemon white wine sauce served with mixed vegetables & a potato croquette