Friday March 8, 2019

Chicken Noodle Soup 7

Sal D’s Burrata 10

sliced tomatoes topped with a balsamic glaze

Beet Salad 11

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

Stuffed Artichoke 11

Seafood Salad 13

Stuffed Rigatoni Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Homemade Cavatelli Alla Rabe 23

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

Lobster & Shrimp Scampi 26

sautéed in garlic & white wine served over homemade tagliatelle

Risotto Saffron 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 & mashed potato

Veal Sal D’s 28

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

Blackened Salmon 27

pan-seared cajun spiced served with fresh lemon, grilled asparagus & rice

Branzino Fra Diavolo 28

sautéed with clams in a spicy marinara sauce served with linguini

Baked Cod 28

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

Halibut Al Forno 34

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