Saturday June 15, 2019

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Baked Eggplant 11

battered eggplant layered with prosciutto, ricotta, fresh mozzarella topped with a marinara sauce & basil

Burrata 10

sopressata & olives topped with a balsamic glaze

Stuffed Artichoke 11

Beet Salad 11

romaine, purple beets, carrots, corn & goat cheese in a vinaigrette

Homemade Cavatelli 22

pancetta & meatballs in a plum tomato sauce topped with ricotta

Fusilli Perfumate 23

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

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned chicken roasted with fresh rosemary in garlic & oil served with mixed vegetables & mashed potato

Pork Chop Au Poivre 26

double cut pork chop sautéed in a brandy peppercorn cream sauce served with mixed vegetables & mashed potato

Monkfish Fra Diavolo 27

sautéed monkfish medallions with clams in a spicy marinara sauce served over linguini

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc served with mixed vegetables & rice

Branzino Al Forno 28

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

Grilled Skirt Steak 30

topped with crispy onions, served with mixed vegetables & mashed potato