Thursday May 30, 2019

Fried Artichokes 9

 served with blue cheese

Burrata 10

sliced tomatoes topped with a balsamic glaze

Panzanella Salad 11

tomatoes, cucumbers, red onions, croutons & grated parmigiano in a red wine vinaigrette

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Homemade Baked Cavatelli 19

fresh bolognese sauce topped with melted mozzarella 

Farfalle Perfumate 23

crumbled sweet sausage, broccoli rabe, & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

over homemade tagliatelle 

Risotto Di Mare 28

shrimp, calamari, sea scallops, clams, mussels & tomatoes in a light tomato sauce

Free Range Chicken Vinegar Peppers 25

partially de-boned chicken oven roasted with cherry peppers in a balsamic reduction served with mixed vegetables & roasted potatoes

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 28

breaded veal topped with asparagus spears, prosciutto, mozzarella & a brown demi-glaze served with mixed vegetables & roasted potatoes

Orange Roughy Putanesca 26

baked filet topped with capers, anchovies & black olives in a light tomato sauce served with mixed vegetables & roasted potatoes

Pistachio Crusted Salmon 27

pan-seared pistachio crusted filet topped with a light cream sauce served with mixed vegetables & roasted potatoes

 Branzino Al Forno 28

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