Wednesday May 8, 2019

Hawaiian Bar Pie 10  

napolitano bar pie with pancetta and grilled pineapple

Sal D’s Burrata 12

fresh burrata with grilled zucchini, roasted red peppers & soppresata topped with a balsamic glaze

Portobello Mushroom 13

roasted peppers, goat cheese and scallions with a balsamic reduction

Combo Oreganata 14

shrimp & baked clams oreganata style

Dirty Risotto 23

pancetta, crumbled sweet & hot sausage, peppers, onions and mushrooms in a light cream sauce

Lobster Ravioli 23

with chopped tomatoes & basil in a champagne cream sauce

Homemade Cavatelli Gamberetti 24

shrimp and broccoli rabe with garlic and oil

Sea Scallops & Shrimp Scampi 28

sea scallops & shrimp sautéed in garlic & white wine served over homemade tagliatelle

Chicken Caprese 24

sautéed chicken topped with tomatoes, fresh mozzarella & basil in a lemon white wine sauce served with mixed vegetables & a potato croquette 

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Fiorentino 28

sautéed veal with spinach and mozzarella in a brown demi glaze with mixed vegetables & a potato croquette

Blackened Salmon 26

cajun spiced & pan seared filet topped with a lemon beurre blanc over sautéed spinach & a potato croquette 

Monkfish Marinara 27

sautéed monkfish medallions with spinach & beans in a marinara sauce served over linguini

Branzino Al Forno 28

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