menus

Antipasti

house salad 6
mixed greens, carrots, onions, mushrooms, candied walnuts and tarragon vinaigrette

roasted beet salad 9
arugula, orange supremes, goat cheese, pistachio and citrus vinaigrette

pear and gorgonzola salad 10
arugula, frisee, gorgonzola, marcona almonds, sherry-walnut vinaigrette & port reduction

caesar salad* 7.5 / 13 
with house-made croutons and Sal’s classic lemon-garlic-anchovy dressing
add chicken 3 salmon 7 or shrimp 7/9

warm brussels sprouts salad 8.5
quick fried with olives, capers, lemon zest and prosciutto

chop salad 12
grilled chicken, roasted chickpeas, haricot vert, radishes, cucumber, tomato, red onion and salami with buttermilk dill dressing

cozze e patati fritti * 16/22
mussels and fries, with Finocchiona (fennel salami), garlic, chiles, tomatoes and white wine finished with truffle oil

calamari fritti* 10
lightly fried with marinara and saffron aioli dipping sauce

steak salad 15
petite tender medallions grilled to order, asparagus, arugula, basil, gorgonzola & sherry walnut vinaigrette

Pizza

basic napolitano 13
14-inch thin crust with your choice of tomato sauce, white sauce, or garlic and olive oil base, topped with whole milk mozzarella and Pecorino Romano cheese

1.5 each for vegetables
sliced tomatoes, roasted peppers, mushrooms, caramelized onions, red onions, arugula, olive blend
2.5 each for meats and cheeses
prosciutto, spicy or sweet Italian sausage, pepperoni, grilled Draper Valley chicken, salami, anchovies, gorgonzola, chevre, feta, provolone, ricotta

Panini

chicken parmigiano hero 9.25
Lovejoy Bakers roll, breaded chicken breast, marinara and mozzarella

roasted portobello panini 9
pesto aioli, arugula, roasted peppers and provolone

traditional baked meatball hero 9.75
Lovejoy Bakers roll, meatballs, marinara and mozzarella

rosemary garlic turkey 9
country bread, cranberry chutney, mascarpone, bacon and arugula

black forest ham 8.75
provolone, roma tomato and dijon mayo

sal’s burger 14 add Zoe’s bacon 2
Snake River Falls kobe beef, provolone, arugula, tomato, shaved red onion and truffle aioli. served with fries or a salad

Pasta

spaghetti marinara 9.25
simmered tomato sauce with onions and herbs – add meatballs 3

fettuccine al sugo 14
slow braised meat sauce served over fresh egg fettucine

fettuccine bolognese 12
fresh egg pasta with traditional slow-cooked meat ragu

lasagna bolognese 11
fresh egg pasta sheets layered with bolognese meat sauce, béchamel, fresh ricotta and parmigiano

fettucine alfredo 11 add grilled Draper Valley chicken 3

linguine con vongole * 14
plenty of fresh clams sautéed in a garlic white wine sauce, finished with chopped parsley, chili flakes and house made bread crumbs

spaghetti alla carbonara* 11
classic Roman peasant pasta tossed with eggs, cured bacon and grated parmigiano

fresh roasted butternut squash ravioli 11.25
with gorgonzola cheese, toasted walnuts, brown butter and crisp sage

shrimp fra diavolo* 16.5
large shrimp, charred tomatoes, basil and roasted garlic sauce served over angel hair pasta

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Lunch

Antipasti

house salad 6
mixed greens, carrots, onions, mushrooms, candied walnuts and tarragon vinaigrette

roasted beet salad 9
arugula, orange supremes, chevre, pistachios and citrus vinaigrette

pear and gorgonzola salad 9
arugula, frisee, gorgonzola and marcona almonds with sherry walnut vinaigrette and port reduction

caesar salad* 7.5 / 13
with house-made croutons and Sal’s classic lemon-garlic-anchovy dressing
add chicken 3 salmon 7 or shrimp 7/9

calamari fritti* 10 
lightly fried with marinara and saffron aioli dipping sauce

warm brussels sprouts salad 8.5
quick fried with olives, capers, lemon zest and prosciutto

cozze e patati fritte* 16
mussels and fries, with Finocchiona (fennel salami), garlic, chiles, tomatoes and white wine finished with truffle oil

Pasta

spaghetti marinara 11
simmered tomato sauce with onions and herbs – add meatballs 4

fettuccine bolognese 15 fresh egg pasta with traditional slow-cooked meat ragu

fettuccine alfredo 13 add grilled Draper Valley chicken 3

wild mushroom agnolotti 15 pasta pillows stuffed with earthy mushrooms and creamy ricotta

fresh roasted butternut squash ravioli 16
with gorgonzola cheese, toasted walnuts, brown butter and crisp sage

linguine con vongole* 18 
plenty of fresh clams sautéed in a garlic white wine sauce, finished with chopped parsley, chili flakes and house made bread crumbs

spaghetti alla carbonara* 15 
classic Roman peasant pasta tossed with eggs, cured bacon and grated parmigiano

lasagna bolognese 15
fresh egg pasta sheets layered with bolognese meat sauce, béchamel, fresh ricotta and parmigiano

shrimp fra diavolo* 20
large shrimp, charred tomatoes, basil and roasted garlic sauce served over angel hair pasta

House Favorites

fettucine al sugo 16
slow braised meat sauce served over fresh egg fettucine

roast 1/2 cornish game hen 20
36-hour brine, served with roasted corn and fava bean succotash with grilled ball onions, Calabrese peppers and heirloom cherry tomatoes

eggplant or chicken parmigiana 15/17 
served with sautéed spinach and fresh egg fettucine alfredo

polenta 15
sauteed mushrooms and a generous link of housemade sausage

the sal’s burger 15* add Zoe’s bacon 2
Snake River Farm’s Kobe beef, provolone, arugula, tomato, shaved red onion and truffle aioli served with fries or a salad

cozze e patati fritte* 22
mussels and fries, with Finocchiona (fennel salami), garlic, chiles, tomatoes and white wine finished with truffle oil

Pizza

basic napolitano 13
14-inch thin crust with your choice of tomato sauce, white sauce, or garlic and olive oil base, topped with whole milk mozzarella and Pecorino Romano cheese

1.5 each for vegetables
sliced tomatoes, roasted peppers, mushrooms, caramelized onions, red onions, arugula, olive blend

2.50 each for meats and cheeses
prosciutto, spicy or sweet Italian sausage, pepperoni, grilled Draper Valley chicken, salami, anchovies, gorgonzola, chevre, feta, provolone, ricotta

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Dinner

kids’ menu

for kids 8 and under

penne & butter   5.00

penne & marinara   5.50

penne & meatball   6.00

penne alfredo   5.50

cheese pizza   5.00

pepperoni pizza   6.00

Kids menu
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Take Out Menu