Monday April 1, 2019

Sal D’s Bruschetta 8

tuscan bread topped with marinated tomatoes & stracciatella

Stuffed Pepper 8

with ground beef & vegetables topped with melted mozzarella & marinara sauce

Wedge Salad 11

iceberg wedge, grape tomatoes, red onions & crispy bacon topped with creamy blue cheese dressing 

Combo Oreganata 14

shrimp & baked clams oreganata style in a lemon white wine sauce

Fettucine Calabrese 22

fresh meatballs & a spicy sausage link simmered in a tomato sauce topped with ricotta

Fusilli Alla Rabe 23

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

Lobster Ravioli 23

topped with chopped asparagus & tomatoes in a pink sauce

Risotto Primavera 25

shrimp & seasonal vegetables in a lemon wine sauce 

Free Range Chicken 25

partially de-boned chicken roasted with fresh rosemary in a lemon white wine sauce served with mixed vegetables & roasted potatoes 

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Pizzaiola 28

sautéed veal topped with peppers & onions in a sherry wine tomato sauce served over rigatoni 

Monkfish Marinara 27

monkfish medallions sautéed with clams & beans in a marinara sauce served over linguini

 Pan-Seared Cod 28

pan-seared filet topped with capers in a lemon white wine sauce served with mixed vegetables & roasted potatoes 

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc served with mixed vegetables & roasted potatoes