Wednesday April 24, 2019

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 7

with vodka sauce 

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Homemade Pappardelle Calabrese 22

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

Cavatelli Alla Rabe 23

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

Lobster Ravioli 23

 topped with chopped asparagus & tomatoes in a cream sauce

Homemade Fettuccini 26

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

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 Livornese 26

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

Blackened Salmon 27

served with fresh lemon, spinach & a potato croquette

Branzino Al Forno 28

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