Saturday May 11, 2019

Stuffed Pepper 8

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

Burrata 12

sliced tomatoes topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine lettuce, purple beets, corn & carrots topped with goat cheese & vinaigrette

Homemade Cavatelli 21

in a fresh pork ragu sauce topped with ricotta

Fusilli Perfumata 23

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

Tagliatelle Scampi 26

fresh lobster meat & shrimp in a scampi 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

Pork Osso Buco 26

braised pork in a vegetable stew served over mashed potatoes 

Branzino Livornese 27

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

Soft Shell Crabs Francese 28

served over capellini

Ginger Garlic Tuna 29

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

Halibut Al Forno 32

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