Sunday April 7, 2019

Vegetable Lentil Soup 7

Burrata 10

with sliced tomatoes topped with a balsamic glaze

Asparagus Salad 11

asparagus spears, tomatoes, hearts of palm & feta cheese in a vinaigrette

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 11

Fusilli Calabrese 21

in a fresh pork ragu sauce topped with ricotta

Farfalle Natalie 22

crumbled spicy sausage, escarole, cannellini beans & tomatoes in a pink sauce

Risotto Della Casa 23

chicken, peas & sun-dried tomatoes in a pinks sauce

Tagliatelle Pomoroso 24

shrimp, roasted garlic, basil & onions in a light tomato sauce

Chicken Sal D’s 23

breaded chicken cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Roasted Pork Tenderloin 26

oven roasted in a brandy peppercorn cream sauce served with broccoli rabe & potato croquette

Veal Nino 28

sautéed veal scaloppini with peas, mushrooms & sun-dried tomatoes in a light tomato sauce served with mixed vegetables & a potato roquette

Monkfish Fra Diavolo 27

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

Swordfish Livornese 28

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

Blackened Cod 28

pan-seared cajun spiced filet served with fresh lemon, spinach & a potato croquette