Thursday April 30, 2020

Eggplant Caponata 9

sautéed eggplant, sweet & hot peppers, tomatoes, capers & olives in garlic & oil

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 11

sliced tomatoes & olives topped with a balsamic glaze

Seafood Stuffed Mushrooms 12

topped with a lemon white wine sauce

Homemade Cavatelli 21

broccolini, beans & tomatoes in garlic & oil

Fusilli Calabrese 22

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

Tagliatelle Tre Mare 25

sea scallops, mussels & clams in a pink sauce

Chicken Sal D’s 25

breaded chicken cutlet topped with prosciutto, asparagus & mozzarella in a brown demi-glaze served with mixed vegetables & roasted potatoes

Pork Chop Pizzaiola 26

sautéed pork chop with peppers & onions in a light sherry wine tomato sauce served with mixed vegetables & roasted potatoes

Veal Sorrentino 28

scaloppini topped with grilled eggplant, prosciutto & mozzarella in a lemon white wine sauce served with mixed vegetables & roasted potatoes

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 & roasted potatoes

Branzino Al Forno 28

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

Dessert: 

Chocolate Lava Cake 8