Friday August 2, 2019

Stuffed Pepper 9

stuffed with ground beef & vegetables topped with melted mozzarella in a marinara sauce

Burrata 10

with tomatoes topped with a balsamic glaze

 Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Stuffed Artichoke 9

Asparagus Salad 11

asparagus spears, corn, hearts of palm, tomatoes & feta cheese in a vinaigrette

Fusilli Carbonara 21

pancetta & peas in a cream sauce

Homemade Cavatelli 22

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

Fettuccini Alla Rabe 23

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

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Caprese 24

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

Pork Chop Au Poivre 26

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

Veal Francoli 28

scaloppini sautéed with shiitake mushrooms in a brown dem-glaze with a touch of cream served with mixed vegetables & mashed potato

Blackened Salmon 27

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

Branzino Livornese 27

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

Orange Roughy Marechaire 28

broiled filet topped with shrimp, clams, mussels & tomatoes in a lemon white wine sauce served over risotto