Wednesday March 11, 2020

Vegetable Lentil Soup 7

Buffalo Mozzarella 12

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

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Wedge Salad 11

iceberg lettuce, red onion, tomatoes, purple beets & bacon topped with crumbled & creamy blue cheese 

Sea Scallops Oreganata 16

topped with seasoned breadcrumbs, tomatoes & asparagus in a lemon white wine sauce

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce topped with melted mozzarella

Homemade Cavatelli 22

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

Capellini Gamberetti 23

shrimp, broccoli rabe, in garlic & oil

Lobster & Scallops Scampi 26

served over homemade tagliatelle

Chicken Sal D’s 25

breaded chicken topped with asparagus, prosciutto & mozzarella in a brown demi glaze served with mashed potatoes

Pork Chop Martini 26

breaded pork chop topped with cherry peppers & grated parmigiano in a white wine sauce served with mixed vegetables & mashed potatoes

Veal Fungi 28

sautéed veal scaloppini with porcini mushrooms & pignoli nuts in a light tomato sauce served with mixed vegetables & mashed potatoes

Salmon Dijonese 26

broiled filet topped with capers & peppers in a dijon cream sauce served with mixed vegetables & mashed potatoes

Branzino Livornese 27

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

Baked Orange Roughy 27

topped with crabmeat & a lemon wine sauce served with mixed vegetables & mashed potatoes