Wednesday April 3, 2019

Sal D’s Burrata 10

with roasted peppers topped with a balsamic glaze

Stuffed Pepper 8

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

BLT Salad 11

romaine, grape tomatoes, crispy bacon & crumbled blue cheese in a vinaigrette

Stuffed Artichoke 11

Baked Homemade Gnocchi 21

in a fresh bolognese sauce topped with melted mozzarella

Fusilli Calabrese 22

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

Risotto Primavera 23

            chicken & seasonal vegetables in a lemon wine sauce

Fettuccini Tre Mare 25

sea scallops, clams & mussels in a pink sauce 

Chicken Cardinale 23

battered chicken topped with breaded eggplant, prosciutto & melted mozzarella in a sherry wine tomato sauce served with mixed vegetables & roasted potatoes

Pork Chops Au Poivre 26

pan-seared peppercorn crusted chops topped with a creamy peppercorn sauce served with broccoli rabe & roasted potatoes

Veal Verdi E Rosso 28

sautéed veal topped with asparagus & tomatoes in a lemon wine sauce served with mixed vegetables & roasted potatoes 

Salmon Piccata 26

broiled filet topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & roasted potatoes 

Branzino Livornese 27

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

Baked Cod 28

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