Saturday May 18, 2019

Beet Salad 11

baby spinach, purple beets, corn, carrots & gorgonzola cheese in a vinaigrette

Burrata 10

sliced tomatoes & olives topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Combo Oreganata 14

shrimp & clams topped with breadcrumbs in a lemon white wine sauce

Lasagna Rollatini 20

ground chicken, vegetables & ricotta topped with melted mozzarella in a marinara sauce

Homemade Gnocchi 21

in a fresh pork ragu topped with shaved reggiano

Paccheri Pesto 23

 chicken in a pesto cream sauce

Fusilli Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Free Range Chicken 25

partially de-boned chicken oven roasted with fresh rosemary in a lemon white wine sauce served with mixed vegetables & mashed potato

Grilled Pork Chop 26

grilled double cut pork chop topped with sautéed peppers & onions served with mixed vegetables & mashed potato

Veal Cardinale 28

battered veal scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & mashed potato

Soft Shell Crabs Scampi 26

sautéed in garlic & white wine sauce served over capellini

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

Halibut Livornese 32

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