Thursday April 16, 2020

A note to our customers-

Due to high call/volume/reduced staff/inconsistent deliveries we have not been able to meet everyone’s requests for orders especially on Friday and Saturday nights between 5-7pm. In order to remain open and maintain quality control we are asking that anyone who can make AND pick-up and order before 4pm on any day do so. This will ease the burden on our kitchen staff while allowing everyone who wants to place an order. We apologize if we weren’t able to fulfill your order in the past. This isn’t how we like to do business and we look forward to eventually resuming operations as you were once familiar with. We appreciate the business and wish you and yours the safety and health.

The Sal D’s Team

Specials

Brussel Sprouts Oreganata 10

topped with breadcrumbs & chopped tomatoes in a lemon white wine sauce

Asparagus Salad 11

asparagus spears, tomatoes, hearts of palm & feta cheese in a vinaigrette

Burrata 11

cherry tomatoes, croutons, basil & olive oil

Crispy Spicy Chicken Wings 12

served with blue cheese

Johnny Boy Calamari 13

fried calamari tossed with sautéed hot peppers & broccoli rabe

Rigatoni Carbonara 21

pancetta & peas in a cream sauce

Fusilli Calabrese 22

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

Homemade Cavatelli Alla Rabe 23

chicken, broccoli rabe, cannellini beans & sun-dried tomatoes in garlic & oil

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Chicken Cardinale 25

battered chicken topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & a potato croquette

Lamb Osso Buco 34

braised lamb shank in a vegetable stew served over homemade gnocchi

Monkfish Fra Diavolo 27

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

Striped Bass Oreganata 27

baked filet topped with breadcrumbs in a lemon white wine sauce served with mixed vegetables & a potato croquette

Branzino Al Forno 28

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

Lamb Chops Au Poivre 35

in a brandy peppercorn cream sauce served with broccoli rabe & a potato croquette