Friday May 10, 2019

Stuffed Pepper 8

 ground beef, risotto & vegetables topped with melted mozzarella in a marinara sauce

Seafood Stuffed Mushrooms 9

topped with a lemon white wine sauce

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

 Burrata 12

sliced tomatoes topped with a balsamic glaze

Portobello Salad 11

sliced Portobello mushrooms, roasted red peppers, arugula & goat cheese in a balsamic vinaigrette

Homemade Cavatelli 21

in a fresh pork ragu sauce topped with ricotta

Fusilli Primavera 23

chicken & seasonal vegetables in garlic & oil

Tagliatelle Langostino 26

fresh lobster meat & shrimp with peas in a pink sauce

Free Range Chicken 25

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

Veal Siciliano 28

breaded veal cutlet topped with breaded eggplant, prosciutto & mozzarella in a light tomato sauce served with mixed vegetables & mashed potato

Branzino Al Forno 28

battered and baked with lemon, white wine, roasted garlic, tomato and basil with mixed vegetables & rice

Soft Shell Crabs Scampi 28

sautéed in garlic & white wine served over capellini

Ginger Garlic Tuna 29

pan -seared tuna served with a ginger garlic sauce, spinach & rice

Pan-Seared Halibut 32

topped with a lemon beurre blanc served with spinach & rice