Thursday April 23. 2020

A note to our customers-

Due to high call volume especially on Friday and Saturday nights, we highly recommend ORDERING AND PICKING UP before 4pm to avoid longer than usual wait times.

The Sal D’s Team

Chicken Noodle Soup 7

Stuffed Pepper 8

ground beef, vegetables & risotto topped with melted mozzarella in a marinara sauce

Beet Salad 11

 iceberg, purple beets, candid pecans, carrots, dried cranberries & goat cheese in a vinaigrette

Montecino Salad 11

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

Burrata 12

prosciutto, arugula, crostini & fig jam

Combo Oreganata 14

shrimp & baked clams topped with breadcrumbs in a lemon white wine sauce 

Homemade Cavatelli 21

broccolini & beans in garlic & oil

Tagliatelle Calabrese 22

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

Lobster Ravioli 23

topped with tomatoes & corn in a champagne cream sauce

Risotto Primavera 23

chicken & seasonal vegetables in a pink sauce

Chicken Caprese 25

battered chicken topped with tomatoes, fresh mozzarella & basil in a lemon white wine sauce served with mixed vegetables & scalloped potatoes

Pork Chop Gimignano 26

breaded pork chop topped with mushrooms, spinach & mozzarella in a brown demi-glaze served with mixed vegetables & scalloped potatoes

Veal Cardinale 28

battered scaloppini topped with breaded eggplant, prosciutto & mozzarella in a light sherry wine tomato sauce served with mixed vegetables & scalloped potatoes

Branzino Al Forno 28

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon white wine sauce served with spinach & scalloped potatoes

Cod Livornese 28

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

Shell Steak Au Poivre 34

topped with a brandy peppercorn cream sauce served with broccolini & scalloped potato

Dessert: Homemade Tiramisu 8