Friday February 28, 2020

Lobster Bisque 7

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Montecino Salad 11

chopped asparagus, string beans, cucumbers, carrots, hearts of palm & chickpeas topped with vinaigrette dressing & feta cheese

Buffalo Mozzarella 11

grilled cherry tomatoes, basil & crostini topped with a balsamic glaze

Seafood Salad 14

shrimp, calamari, sea scallops & lobster in lemon & oil marinate

Homemade Cavatelli 21

broccolini, cannellini beans & tomatoes in garlic & oil

Homemade Tagliatelle Calabrese 22

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

Linguini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Lobster Rollatini 25

lasagna ribbons stuffed with lobster meat & vegetables topped with a pink sauce & melted mozzarella

Free Range Chicken 25

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

Pork Chop Pizziola 26

sautéed pork chops with peppers & onions sautéed in a light sherry wine tomato sauce served with mixed vegetables & mashed potato

Veal Sal D’s 28

breaded veal cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mashed potato

Blackened Salmon 27

pan-seared cajun spiced filet with fresh lemon served with lentils & spinach

Baked Cod 28

baked filet topped with crab meat & a lemon beurre blanc served with mixed vegetables & rice

Monkfish Fra Diavolo 27

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

Branzino Al Forno 28

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