Tuesday October 4, 2022

Cream Of Zucchini Soup 8

topped with a parmesan crisp

Sal D’s D Spring Rolls 12

crumbled sausage, broccoli rabe & mozzarella

Harvest Salad 12

arugula, roasted butternut squash, dried cranberries, candid walnuts & goat cheese in a apple cider vinaigrette

Burrata 12

tomatoes, homemade croutons, red onions & basil in a red wine vinaigrette

Seafood Stuffed Mushrooms 14

topped with a lemon wine sauce

Homemade Gnocchi 22

with zucchini in a pink sauce topped with shaved reggiano

Orecchiette Perfumate 24

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

Farfalle Artista 24

chicken, peas, mushrooms & sun-dried tomatoes in a cream sauce

Sea Scallop & Shrimp Scampi 30

sauteed in garlic & white wine served over homemade tagliatelle

Chicken Sal D’s 26

breaded chicken cutlet topped with asparagus, prosciutto & mozzarella in a brown demi-glaze served with mixed vegetable & potato croquette

Pan-Seared Double Cut Pork Chop 28

topped with sauteed mushrooms & onions served with mixed vegetable & potato croquette

Veal Paisano 31

sauteed veal scaloppini with artichoke hearts & roasted peppers in a lemon wine sauce served with mixed vegetable & potato croquette

Blackened Salmon 29

topped with a lemon beurre blanc served with mixed vegetable & potato croquette

Grouper Oreganata 30

broiled filet topped with breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetable & potato croquette

Branzino & Shrimp Livornese 32

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

Baked Cod 32

topped with crabmeat & a lemon beurre blanc served with mixed vegetable & potato croquette