Friday April 26, 2019

Sal D’s Burrata 10

with roasted peppers topped with a balsamic reduction 

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Montecino Salad 11

chopped asparagus, string beans, tomatoes, hearts of palm, cucumbers, carrots, chickpeas & feta cheese in a vinaigrette

Spinach Salad 11

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

 Oreganata Combo 14

shrimp & baked clams in a lemon white wine sauce

Homemade Cavatelli 21

with peas in a bolognese sauce topped with ricotta

Paccheri Perfumate 23

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

Homemade Fettuccini 26

 squid ink fettuccini with shrimp, sea scallops, asparagus & tomatoes in a cream sauce

Risotto Di Mare 28

shrimp, clams, sea scallops, mussels, calamari & tomatoes in a white wine sauce

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken oven roasted with cherry peppers in a balsamic reduction served with mixed vegetables & mashed potato

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Paisano 28

sautéed veal scaloppini topped with artichokes & red peppers in a lemon white wine sauce served with mixed vegetables & mashed potato

Orange Roughy Livornese 26

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

Salmon Dijonaise 27

poached salmon topped with capers, scallions & peppers in a dijon cream sauce served with mixed vegetables & rice

Branzino Al Forno 28

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