Friday April 24, 2026

Cream Of Broccoli Soup 10

Burrata 15

antipasto style with grilled zucchini, roasted tomato, olives, sopresatta and balsamic glaze

Strawberry Salad 15

mixed greens, strawberries, candied pecans, red onion, crumbled bleu and balsamic vinaigrette

Sal D’s Spring Rolls 15

sausage, broccoli rabe and mozzarella

Fried Thai Chili Calamari 18

Tortellini alla Pana 23

cheese stuffed pasta with julienned Canadian bacon and peas in a cream sauce

Homemade Cavatelli alla Rabe 24

chicken, broccoli rabe, cannellini beans and sun-dried tomato in garlic and oil

Stuffed Rigatoni Santa Lucia 24

cheese stuffed pasta with hot sausage, peas and mushrooms in a pink sauce

Lobster Fra Diavolo 42

½ fresh lobster, clams, mussels & shrimp sauteed with garlic & red chili flakes in a spicy marinara sauce over linguini

Free Range Chicken Pepperoncino 28

partially de-boned chicken roasted with green pepperoncini in a lemon wine sauce with mixed vegetable & mashed potatoes

Grilled Pork Chop 32

rib-eye cut pork chop topped with sauteed mushrooms & onions with mixed vegetable & mashed potatoes

Veal Francoli 32

sautéed veal scallopini with shiitake mushrooms in cognac demi glaze sauce with mixed vegetable & mashed potatoes

Monkfish Piccata 34

sauteed monkfish medallions with artichoke hearts & capers in a lemon wine sauce with mixed vegetable & rice

Swordfish Livornese 34

red onion, capers and olives in a light tomato sauce with mixed vegetables and rice

Blackened Salmon 34

spicy cajun dusted filet topped with a beurre blanc sauce with sauteed spinach and rice