Friday July 19, 2019

Portobello Mushroom 9

topped with roasted red peppers, scallions & goat cheese in a balsamic reduction

Burrata 10

tomatoes topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Tri-Color Salad 11

baby kale, endive, radicchio, tomatoes & fresh mozzarella in a vinaigrette

Beet Salad 11

romaine, purple beets, carrots, tomatoes & gorgonzola in a vinaigrette

Baked Cavatelli Bolognese 20

Rigatoni Carbornara 21

peas & pancetta in a cream sauce

Fusilli Toscano 23

crumbled spicy sausage, broccolini, roasted tomatoes & onions in garlic & oil with dollops of ricotta

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Caprese 28

scaloppini topped with tomatoes, fresh mozzarella & basil in a lemon white wine sauce served with mixed vegetables & mashed potato

Blackened Salmon 26

pan-seared cajun spiced filet topped with a lemon beurre blanc sauce served with spinach & rice

Swordfish Di Marco 27

swordfish medallions sautéed with hot peppers, tomatoes & roasted garlic in a lemon white wine sauce served over linguini

Branzino Livornese 27

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & rice