Thursday June 27, 2019

Panzanella Salad 11

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

Burrata 11

sliced tomatoes & olives topped with a balsamic glaze

Sal D’s Supreme Bar Pie 12

napolitano bar pie topped with pepperoni, meatballs, sweet sausage, peppers, onions, broccoli & black olives

Crabmeat Stuffed Mushrooms 12

in lemon wine sauce 

Homemade Cavatelli 21

in a fresh pork ragu topped with ricotta cheese 

Bucatini Santa Lucia 22

crumbled sweet sausage, mushrooms & peas in a pink sauce

Fusilli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 27

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned chicken roasted with garlic & rosemary served with mixed vegetables & scalloped potatoes

Veal Monte Bianco 28

breaded veal cutlet topped with spinach, mozzarella & shiitake mushrooms in a lemon white wine sauce served with mixed vegetables & scalloped potatoes

Blackened Salmon 27

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

Branzino Al Forno 28

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

Baked Orange Roughy 28

fresh filet topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & scalloped potatoes

NY Strip Au Poivre 32

pan-seared ny strip topped with a creamy peppercorn sauce served with sautéed broccoli rabe & scalloped potatoes