Tuesday April 23, 2019

Fried Artichoke Hearts 9

served with blue cheese

Sal D’s Burrata 10

grilled asparagus topped with a balsamic reduction

Spinach Salad 11

baby spinach, crispy bacon, tomatoes, carrots & crumbled blue cheese in a vinaigrette

Rice Balls 9

with vodka sauce 

Homemade Cavatelli Calabrese 22

sweet sausage links & fresh meatballs simmered in a light tomato sauce topped with ricotta

Orecchiette Primavera 23

chicken & seasonal vegetables with garlic & oil 

Homemade Fettuccini 26

fresh squid ink fettuccini with sea scallops & shrimp in a pink sauce

Lobster Scampi 26

lobster meat sautéed in garlic & white wine served over homemade tagliatelle

Free Range Chicken 25

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

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Orange Roughy Almondine 26

baked filet topped with almonds in a lemon white wine sauce served with mixed vegetables & a potato croquette

Grilled Salmon 27

served with fresh lemon, grilled asparagus & a potato croquette

Branzino & Shrimp Oreganata 28

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