Sapore Ristorante

Sauteed scaloppini topped with white wine lemon butter and caper sauce.

Linguine pasta tossed with olive oil, garlic, fresh tomato, and Italian parsley topped with four grilled lamb chops marinated in greek spices.

Shrimp, clams, mussels, calamari, scallops, and lump crab and in a spicy marinara over a bed of linguine pasta.

Tender scallopini with mushrooms and rich, flavorful marsala wine sauce.

Breaded chicken breast topped with parmesan, mozzarella, fresh basil oven baked, and served over marinara sauce.

Grilled Italian sausage, sauteed fresh medley of peppers, and onions with marinara.

Baguette lightly grilled and drizzled with balsamic reduction and extra virgin olive oil. Topped with fresh Roma tomatoes, basil, and goat cheese.

Tender and fresh squid dusted in flour and flash fried to perfection. Served with classic pomodoro and spicy remoulade sauce.

Fresh tomato, fresh mozzarella, balsamic reduction, and drizzled with basil pesto.

Spinach, artichoke dip topped with parmesan, mozzarella cheeses, baked, and served with toasted baguette.

A blend of sirloin, pork, and veal meatballs baked in pomodoro sauce.

The original tomato basil soup topped with shaved parmesan and fresh basil.

Fresh baby greens, sweet red wine pears, tomatoes, red onion, walnuts, and fresh goat cheese in strawberry balsamic vinaigrette.

Romaine lettuce, parmesan cheese, croutons, anchovy, and caesar dressing.

Iceberg and romaine lettuce topped with tomatoes, feta cheese, olives, bell peppers, red onion, pepperoncini, and cucumber with yia yia floras Greek vinaigrette.

Tender chicken breast with mushrooms, rich, and flavorful marsala wine sauce.

Boneless chicken breast, lemon, butter, and white wine sauce over fresh spinach.

Sauteed veal scaloppini topped with white wine lemon butter and caper sauce.

Veal scallopine with a sauce of tomatoes, kalamata olive, capers, garlic fresh basil, and marinara.

Breaded veal cutlets topped with parmesan, mozzarella, fresh basil oven baked, and served over marinara sauce.

Breaded chicken breast topped with parmesan, mozzarella, fresh basil oven baked, and served over marinara sauce.

Lamb chops marinated in chef Christos blend of greek herbs and spices then delicately grilled to order.

Grilled Norwegian salmon fillet with fresh lemon.

Twin char grilled Italian sausages with sauteed peppers onions and marinara.

Chicken breast marinated in Italian herbs and seasonings then fire grilled.

Choice grade black Angus ribeye grilled to perfection with au jus.

Bone in pork chops flames grilled with bourbon glaze and applesauce.

Choice grade black Angus ribeye grilled to perfection with au jus.

Veal shank slowly roasted with carrots, onion, celery, and mushrooms. Served with garlic redskin mashed potato and seasonal sauteed vegetables.

Filet mignon tips sauteed with mushroom, sun dried tomatoes, and tossed with gnocchi in a marsala wine cream sauce. Oven baked with mozzarella cheese.

A bolognese delicacy, pappardelle pasta tossed with a savory ragu made with leg of lamb, mushroom, garlic, chianti wine, and tomato.

Eight ounces. Certified Hereford filet mignon topped with Madeira wine and oyster mushroom cream sauce.

Clams, mussels, shrimp, calamari, and scallops with saffron risotto.

Pan seared red snapper fillet served over a vegetable risotto and topped with a savory lemon garlic cream sauce.

Linguine pasta tossed with olive oil, garlic, fresh tomato, and Italian parsley topped with four grilled lamb chops marinated in greek spices.

Tender scallopini with mushrooms and rich, flavorful marsala wine sauce.

Breaded scallopini with Parmigiano cheese, basil, classic Pomodoro sauce, and topped with fresh mozzarella. Served with spaghetti Pomodoro.

Sauteed scaloppini topped with white wine lemon butter and caper sauce.

Tender scaloppini sauteed with mushrooms, bell peppers, and fresh tomato topped with wine sauce.

Shrimp, clams, mussels, calamari, scallops, and lump crab and in a spicy marinara over a bed of linguine pasta.

Grilled Norwegian salmon fillet topped with a lemon butter sauce, served with linguine pasta tossed with garlic, olive oil, and cherry tomatoes.

Penne pasta paired with jumbo shrimp, scallops, sauteed with fresh tomatoes, and in a pesto sauce.

Clams sauteed with white wine, garlic, and fresh Italian parsley tossed with linguine pasta.

Jumbo shrimp, cherry tomatoes, olives, capers with fresh garlic, and basil sauteed in a spicy calabrese olive oil sauce served over linguine pasta.

Spaghetti pasta in Pomodoro sauce with meatball.

Spaghetti pasta in pomodoro sauce with char grilled Italian sausage.

Spaghetti pasta tossed with authentic family recipe Bolognese.

Linguine pasta with jumbo shrimp tossed in fresh garlic, basil, and sauteed in a spicy marinara sauce.

Fettuccine pasta in creamy butter and parmesan cheese sauce.

Thin baked layers of pasta, veal, beef, pork Bolognese, mozzarella, ricotta, and parmesan cheeses.

Linguine pasta with littleneck clams in spicy marinara sauce or white wine garlic sauce.

Linguine pasta with littleneck clams in spicy marinara sauce or white wine garlic sauce.

Jumbo ravioli stuffed with lobster and topped with lump crab meat in a zucca rossa sauce.

Italian potato pillows tossed in basil pesto then baked in the oven with mozzarella and Parmesan cheeses.

Penne pasta tossed in a sauce of olive oil, shallots, vodka, fresh tomato, cream, and Parmesan cheese.