Thursday March 19, 2020

Vegetable Stuffed Mushrooms 9

topped with a brown demi-glaze

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Burrata 10

sliced tomatoes topped with a balsamic glaze

Montecino Salad 11

chopped asparagus, string beans, tomatoes, cucumbers, hearts of palm, carrots, chickpeas & feta cheese in a vinaigrette

Combo Oreganata 14

shrimp oreganata & clams casino with bacon in a lemon white wine sauce

Seafood Salad 14

Homemade Cavatelli Calabrese 22

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

Risotto Della Casa 23

chicken, sun-dried tomatoes & peas in a pink sauce

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned oven roasted chicken with fresh rosemary & cipollini onions served with broccoli rabe & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Sal D’s 28

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

Blackened Salmon 27

pan-seared cajun spiced filet served with fresh lemon, spinach & a potato croquette

Monkfish Fra Diavolo 27

sauteed with beans in a spicy marinara sauce served with linguini

Baked Branzino 28

topped with crabmeat & a lemon beurre blanc sauce served with mixed vegetables & a potato croquette

Corned Beef & Cabbage 18

with potatoes & carrots