Friday April 5, 2019

Vegetable Lentil Soup 7

Burrata 10

with sliced tomatoes topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 11

Seafood Salad 13

Homemade Cavatelli 22

in a fresh pork ragu sauce topped with ricotta

Lobster Ravioli 23

topped with asparagus & tomatoes in a light cream sauce

Sea Scallops & Shrimp Scampi 27

sautéed in garlic & white wine served over homemade tagliatelle

Risotto Di Mare 28

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

Free Range Chicken 25

oven roasted partially de-boned chicken with fresh rosemary in garlic & oil served with mixed vegetables & mashed potato

Veal Sal D’s 28

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

Salmon Piccata 27

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

Monkfish Fra Diavolo 27

monkfish medallions sautéed with clams in a spicy marinara sauce served over linguini

Branzino Al Forno 28

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

Stuffed Sole 28

stuffed with crabmeat & topped with a lemon beurre blanc sauce served with mixed vegetables & rice