Saturday April 20, 2019

Sal D’s Burrata 10

sliced tomatoes & a balsamic glaze

Beet Salad 11

romaine lettuce, purple beets, corn, carrots & tomatoes with gorgonzola cheese & vinaigrette dressing

Stuffed Artichoke 11

Asparagus Fresco 12

asparagus spears topped with chopped shrimp, tomatoes, breadcrumbs & mozzarella in a lemon white wine sauce

Baked Cavatelli 21

with peas in a fresh bolognese sauce topped with melted mozzarella

Rigatoni Perfumate 23

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Linguini Di Vinci 25

sea scallops & mushrooms in a pink sauce 

Homemade Fettuccini Langostino 26

fresh squid ink fettuccini with lobster meat, shrimp, asparagus & tomatoes in a cream sauce

Chicken Paisano 24

sautéed chicken with roasted peppers & artichoke hearts in a lemon wine sauce served with mixed vegetables & mashed potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a brown demi-glaze with a touch of cream served with mixed vegetables & mashed potatoes

Veal Sal D’s 28

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

Salmon Provencal 27

broiled filet topped with capers, tomatoes & scallions in a lemon white wine sauce served with mixed vegetables & rice

Branzino Livonrese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with spinach & rice

Baked Orange Roughy 28

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