Friday February 14, 2020

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

iceberg, crispy bacon, tomatoes, onions & blue cheese 

Burrata 12

arugula, prosciutto & roasted tomatoes topped with a balsamic glaze

Combo Oreganata 15

shrimp & baked clams in a lemon white wine sauce

Tagliatelle Carbonara 21

pancetta & peas in a cream sauce

Lasagna Rollatini 21

ground chicken, vegetables & ricotta topped with melted mozzarella in a pink sauce

Homemade Cavatelli Perfumate 23

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

Linguini Due Mare 24

shrimp, roasted garlic & tomatoes in a white clam sauce

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Chop Parmigiana 36

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

Swordfish Livornese 27

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

Cod Oreganata 28

broiled filet topped with seasoned breadcrumbs & tomatoes in a lemon white wine sauce served with mixed vegetables & rice

Pan-Seared Halibut 32

topped with a lemon beurre blanc served with spinach & rice

Lobster Tail Scampi 34

8oz lobster tail sautéed in garlic & white wine served over risotto

Dessert: Homemade Key Lime Pie 9