Sunday June 16, 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

tomatoes & olives topped with a balsamic glaze

Stuffed Artichoke 11

Wedge Salad 11

iceberg, crispy bacon, corn & tomatoes in a blue cheese dressing

Homemade Cavatelli 22

pancetta, spicy sausage & meatballs in a plum tomato sauce topped with ricotta

Fusilli Primavera 23

chicken & seasonal vegetables 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 & a potato croquette

Pork Chop Pizzaiola 26

double cut pork chop sautéed with peppers & onions in a light sherry wine tomato sauce served with rigatoni

Veal Sal D’s 28

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

Monkfish Fra Diavolo 27

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

Salmon Dijonaise 27

broiled filet topped with capers, scallions & peppers in a light dijon mustard cream sauce served with mixed vegetables & a potato croquette

Branzino Piccata 27

topped with capers & artichoke hearts in a lemon white wine sauce served with mixed vegetables & a potato croquette