Friday August 9, 2019

  Burrata 10

with sliced tomatoes topped with a balsamic glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Tri-Color Salad 11

arugula, radicchio, endive, roasted red peppers & shaved reggaino in a vinaigrette

Beet Salad 11

romaine, purple beets, corn, carrots & gorgonzola cheese in a vinaigrette

Clams Casino 12

Baked Homemade Cavatelli 21

in a fresh bolognese sauce topped with melted mozzarella

Farfalle Perfumate 23

crumbled spicy sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Tagliatelle Alfredo 24

fresh pasta with shrimp in a cream sauce

Free Range Chicken 25

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

Stuffed Pork Chop 26

breaded pork chop stuffed with sausage, broccoli rabe & mozzarella topped with mushrooms in a marsala wine sauce served with mixed vegetables & mashed potato

Veal Chop Parmigiana 34

breaded veal chop topped with fresh mozzarella & basil in a marinara sauce served with rigatoni

Salmon Piccata 27

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

Monkfish Fra Diavolo 27

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

Branzino & Shrimp Oreganata 28

baked filet topped with shrimp, breadcrumbs & tomatoes in a lemon white wine sauce served with mixed vegetables & rice