Sunday May 19, 2019

Beet Salad 11

romaine, 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 pink sauce

Paccheri Calabrese 21

in a fresh pork ragu topped with ricotta

Fusilli Gamberetti 24

shrimp & broccoli rabe in garlic & oil

Lobster & Sea Scallops Scampi 27

sautéed in garlic & white wine served over linguini

Free Range Chicken 25

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

Grilled Pork Chop 26

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

Veal Gimignano 28

breaded veal cutlet topped with spinach, mushrooms & mozzarella in a brown demi-glaze served with mixed vegetables & a potato croquette

Soft Shell Crabs Francese 26

egg-battered in a lemon white wine sauce served over capellini

Halibut Al Forno 32

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

Branzino Livornese 27

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