Saturday March 28, 2020

Panzanella Salad 10

tomatoes, cucumbers, croutons, red onions & grated parmigiano in a red wine vinaigrette

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

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

Stuffed Artichoke 11

Burrata 12

prosciutto, crostini, arugula & fig jam 

Johnny Boy Calamari 13

fried calamari tossed with sautéed broccoli rabe & hot peppers

Homemade Tagliatelle 21

in a pork ragu topped with ricotta

Homemade Cavatelli Perfumate 23

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

Lobster Ravioli 23

topped with chopped asparagus & tomatoes in a champagne cream sauce

Risotto Di Mare 28

shrimp, sea scallops, calamari, clams, mussels & tomatoes in a white wine sauce

Free Range Chicken 25

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

Pork Osso Buco 26

braised pork shank in a vegetable stew served over mashed potato

Veal Sal D’s 28

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

Pan-Seared Salmon 27

topped with capers in a lemon white wine sauce served with mixed vegetables & mashed potato

Cod Al Forno 28

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

Branzino & Shrimp Livornese 28

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