Wednesday April 29, 2020

Sal D’s Spring Rolls 11

crumbled sausage, broccoli rabe & mozzarella

Beet Salad 11

romaine, crispy bacon, purple beets, carrots, candid pecans & gorgonzola cheese in a vinaigrette

Stuffed Artichoke 11

Burrata 12

crispy pancetta, grilled zucchini & roasted tomatoes

Seafood Stuffed Mushrooms 12

topped with a lemon white wine sauce

Baked Stuffed Rigatoni 21

in a fresh bolognese sauce topped with melted mozzarella

Homemade Cavatelli 21

broccolini, beans & tomatoes in garlic & oil

Fusilli Santa Lucia 22

crumbled spicy sausage, mushrooms & peas in a pink 

Lobster & Shrimp Scampi 26

served over homemade tagliatelle

Free Range Chicken 25

partially de-boned oven roasted chicken with cipollini onions in garlic & oil served with mixed vegetables & a potato croquette

Pork Osso Buco 26

braised pork shank in a vegetable stew served over risotto

Veal Paisano 28

scaloppini topped with artichoke hearts & roasted red peppers in a lemon white wine sauce served with mixed vegetables & a potato croquette

Monkfish Fra Diavolo 27

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

Blackened Salmon 27

pan-seared cajun spiced filet topped with a lemon beurre blanc served with spinach & a potato croquette

Branzino Al Forno 28

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

Dessert: 

Chocolate Lava Cake 8

Spimoni Tartufo 7

(strawberry, chocolate, pistachio & vanilla ice cream with a cherry & nut center)