Sapori Trattoria Italiana

a select few antipasti from various regions in italy.

filet mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby rucola salad with shavings of parmiggiano reggiano.

baby rucola and red beets tossed with smoked prosciutto, toasted pine nuts, goat cheese and roasted peppers, in a fig balsamic dressing.

rucola salad with dried figs, walnuts, pears and gorgonzola cheese in an extra virgin olive oil-balsamic vinegar dressing.

spring mix tossed with fresh chopped tomatoes, fresh mozzarella and roasted peppers in a house made vinaigrette.

imported from naples buffalo milk mozzarella served with bresaola (cured beef), baby rucola, tomato and olives.

lightly floured calamari fried and served with a light pesto and tomato sauce.

mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample amount of white wine. they dont get any better than this!

pork, parsley and sweet provolone sausage, grilled and served over a chick pea polenta and sauteed beans, topped with goat cheese.

portobello mushroom topped with goat cheese and toasted almonds, baked and drizzled with truffle oil-touch of balsamic.

spaghetti tossed with broccoli rabe, clams and lump crab meat in a white wine garlic sauce.

smoked pancetta sauteed with white onion and basil in a plum tomato-red wine sauce, served with pennette rigate and topped with grated caciocavallo cheese.

cheese tortellini served in a mushrooms sauce with prosciutto, shallots, green peas and a touch of cream.

pork-tomato ragu made with onion, celery, carrots, red wine, shallot, shitake mushrooms and thyme, tossed with homemade gnocchi.

zucchine sauteed with spek, grape tomatoes, pine-nuts, shallot and garlic in a white wine-saffron sauce, tossed with pennette pasta.

italian ground sausage sauteed with eggplant, roasted tomato and mushrooms, served with pennette, topped with caciocavallo cheese from ragusa, sicily.

mussels, shrimp, clams and calamari sauteed in a white wine-roasted tomato garlic sauce, served with risotto arborio.

fresh shrimp, chopped and sauteed with diced eggplant and oven roasted plum tomatoes in a white wine garlic sauce, served with homemade fettuccine

maine lobster meat sauteed with shallot and cherry tomatoes in a white winetomato- touch of cream sauce, served with fettuccine over a layer of pesto.

filets of veal sauteed with mushrooms, figs and shallots, topped with goat cheese and served in a red wine sauce, next to roasted potatoes and fried zucchini.

tender filets of veal sauteed with onion, garlic, capers, olives, oregano and roasted tomatoes, topped with shavings of grana padano, served with red chard.

tender filets of veal rolled with pine nuts, raisins, bread crumbs, pancetta, onion and caciocavallo cheese, grilled and served on a skewer with onion and bay leaf, topped with a lemon-olive oil-almonds-butter sauce, side of sweet peas.

all natural chicken thigh stuffed with butternut squash, provolone, sage and scallions, baked in a lemon zest-sage-butter sauce, served next to spinach and potatoes.

all natural boneless chicken thigh topped with prosciutto and fontina cheese sauteed with shallots, mushrooms and peppers and served next to rosemary roasted potatoes.

all natural chicken thighs lightly breaded, pan-fried and topped with fresh chopped tomatoes, baby rucola, shavings of parmigiano and an honey mustard dressing, served with homemade potato fries.

pork medallions pan-seared and topped with a port reduction-shitake-thyme sauce, served next to roasted butternut squash.

grass fed australian lamb sirloin top, grilled and topped with a barolo wine reduction sauce, served with broccoli rabe and roasted potatoes.

organic salmon from ireland, pan-seared and sauteed with zucchine, leeks, potatoes, carrots, chives and basil in a brandy-white wine sauce, served next to fried zucchini and spinach.

san peter filet sauteed with clams, mussels, shrimp and calamari in a white wine-saffron seafood stock sauce, served over crostini.