Thursday August 8, 2019

Sal D’s Burrata 10

marinated tomatoes with olive oil & basil on crostini’s

Chicken Vodka Spring Rolls 11

chicken cutlet, mozzarella & vodka sauce

Nino Salad 11

romaine, tomatoes, provolone, red onions & roasted red peppers in a red wine vinaigrette

Seafood Stuffed Mushrooms 13

topped with a lemon wine sauce 

Stuffed Rigatoni Santa Lucia 23

crumbled sweet sausage, mushrooms & peas in a pink sauce  

Capellini Primavera 23

grilled chicken & seasonal vegetables with garlic oil 

Lobster Fra Diavolo 27

fresh lobster meat & clams in a spicy marinara sauce served over homemade tagliatelle

Risotto Di Mare 28

shrimp, clams, mussels, sea scallops, calamari & tomatoes in a white wine sauce

Free Range Chicken 25

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

Pork Chop Au Poivre 26

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

Veal Gimingiano 28

breaded veal cutlet topped with spinach & mozzarella in a brown demi-glaze with mushrooms served with roasted potatoes

Salmon Piccata 27

fresh filet topped with artichoke hearts & capers in a lemon wine sauce served with mixed vegetables & roasted potatoes

Orange Roughy Puttanesca 27

baked filet topped with capers, anchovies & black olives in a light tomato sauce served with mixed vegetables & roasted potatoes

Branzino Al Forno 28

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