Sorrento Ristorante

With artisan cured meats and cheeses.

With arugula and shaved parmesan.

With pomodoro, shallots and red chile flakes.

With oven roasted Roma tomato, basil, burrata di bufala and balsamic reduction.

With spicy marinara sauce.

Baby portobello mushrooms stuffed with crabmeat and roasted peppers.

With lemon cream.

With garlic, butter and fine herbs.

Caprese with buffalo mozzarella, fresh tomatoes, and basil.

With seared goat cheese and balsamic vinaigrette.

With kalamata olives, oranges and feta cheese.

With balsamic vinaigrette.

Jumbo Texas crab and shrimp with blood orange, mixed greens and lemon infused olive oil vinaigrette.

With burrata, parmesan, fresh mozzarella and mix baby greens.

With grilled chicken breast, sun-dried tomatoes, basil, olive oil, and roasted garlic.

With lemon cream sauce.

With white truffle oil.

With spicy pomodoro sauce.

With prime ground beef and ricotta.

I with sage and brown butter.

With spicy sausage and vodka sauce.

With roasted vegetables and red wine reduction.

With arugula and crabmeat risotto with citrus saffron sauce.

With Julien vegetables.

With wild mushroom, truffle mashed potatoes, and green peppercorn sauce.

With arugula and crabmeat risotto - saffron sauce.

With goat cheese and herbs with grilled fennel and trevisio.

With wild mushrooms and marsala sauce.

With spinach, artichoke, and citrus caper sauce.

With truffle potatoes.

With prosciutto and toasted focaccia.

With Canadian bacon.

With fresh mozzarella and basil.

With smoked salmon, crème Fraiche and caviar.

With poached egg, caramelized onion and choron sauce.

With poached eggs and hollandaise sauce.

With fresh buffalo, mozzarella, and white truffle oil. Not so Italian.

Tenderloin of beef, tortilla strips, tomato, onions, and avocado.

Three fried eggs, petite tender, tortillas and spicy ranchero sauce.

With garlic cream.

With arugula and shaved parmesan.

With truffle oil served tableside from a carved grana Padana wheel.

With garlic, butter and fine herbs.

With roma tomato, fresh basil, and buffalo mozzarella.

With spicy marinara sauce.

With crabmeat and roasted peppers.

With oxtail and beef broth.

With buffalo mozzarella, roma tomatoes and fresh basil.

With feta cheese, kalamata olives and baby mixed greens.

With seared goat cheese medallion.

Mission fig, prosciutto, gorgonzola dolce and candied pecans with balsamic vinaigrette.

With creminis and white truffle oil.

With lemon cream and caviar.

With prime ground beef, ricotta and pecorino.

With veal meatballs, tomato sauce and basil pesto.

Julienne zucchini, sage brown butter, and lemon zest.

With spicy Italian sausage and vodka sauce.

With alfredo sauce.

With arugula, caramelized onions, and gorgonzola dolce.

With truffle potato cake and champagne sabayon.

With a red wine reduction.

With stone ground herbed polenta.

With scampi risotto and fine herbs in pomodoro sauce.

With gnocchi and gorgonzola.

Lemon risotto, green peas, and tomato bisque.

With risotto al salto, pearl onions and green beans.

With torches pasta.

With grilled fennel and trevisio.

Fresh seasonal seafood in a spicy tomato broth.

Wilted spinach, baby artichoke, and citrus-caper sauce.

With arugula and crabmeat risotto-saffron sauce.

Wild mushroom, truffle mashed potatoes, and green peppercorn sauce.

With dark chocolate sauce.

With fresh seasonal berries.

With moscato praline sauce and vanilla ice cream.

With white coffee cream and toasted almonds.

With fresh vanilla bean raspberry sauce.

With chocolate ganache and toasted pecans.

With a chocolate truffle.

With fresh berries.

Served with burrata, parmesan, fresh mozzarella, and mix baby greens.

Oven-roasted Roma tomato and fresh basil.

Served with grilled chicken, sun-dried tomatoes, and basil olive oil.

Served with roasted vegetables and red wine reduction.

Served with artisan cured meats and cheeses.

Served with arugula and shaved parmesan.

Served with Pomodoro, shallots, and red chili flakes.

Served with spicy marinara sauce.

Served with garlic cream.

Served with roasted roam tomato, basil, burrata di bufala, and balsamic reduction.

Baby portabella mushrooms stuffed with crab meat and roasted peppers.

Served with garlic butter.

Served with buffalo mozzarella, fresh tomatoes, and basil.

Served with seared goat cheese and balsamic vinaigrette.

Served with Kalamata olives, oranges, and feta cheese.

Mission fig, prosciutto, gorgonzola dolce, and candied pecans with balsamic vinaigrette.

Served with blood orange, mixed greens, and lemon-infused olive oil vinaigrette.

Mixed greens, feta cheese, and aged balsamic.

Served with lentils.

Served with almond cream.

Served with oxtail broth.

Oven-roasted Roma tomato and fresh basil.

Served with burrata, parmesan, fresh mozzarella, and mix baby greens.

Served with lemon cream.

Served with white truffle oil.

Served with sage and brown butter.

Served with grilled chicken, sun-dried tomatoes, and basil olive oil.

Served with lamb ragu.

Served with prime beef and ricotta.

Served with spicy sausage and vodka sauce.

Served with roasted vegetables and red wine reduction.

Served with truffle potatoes.

Served with wild mushroom, truffle potatoes, and green peppercorn sauce.

Served with arugula and crab meat risotto-saffron sauce.

Served with julienne vegetables.

Served with goat cheese and herbs. Served with grilled fennel and treviso.

Served with wild mushrooms and marsala sauce.

Lemon risotto, green peas, and tomato bisque.

Served with spinach, artichoke, and citrus caper sauce.

Served with spicy Italian sausage and vodka sauce.

Served with lemon cream and caviar.

Served with veal meatballs, tomato sauce, and basil pesto.

Served with prime ground beef, ricotta, and pecorino.

Soft egg yolk, ricotta raviolo, prosciutto, sage, and truffle oil.

Burrata di bufala, heirloom tomatoes, arugula, basil with olive oil, and balsamic.

Herb crusted seared tuna, lemon risotto, crabmeat, and lemon cream.

Veal medallion with risotto al salto, pearl onions, and green beans.

Orange confit preserves panna cotta with fresh vanilla bean and raspberry sauce.

Served with garlic cream.

Served with poached pear, gorgonzola, and wilted arugula.

Served with arugula and shaved parmesan.

Served with truffle oil served tableside from a carved grana Padana wheel.

Served with garlic butter and fresh herbs.

Served with Roma tomato, fresh basil, and buffalo mozzarella.

Served with spicy marinara sauce.

Served with crabmeat and roasted peppers.

Served with oxtail and beef broth.

Served with lentils.

Served with almond cream.

Served with buffalo mozzarella, Roma tomatoes, and fresh basil.

Served with feta cheese, Kalamata olives, and baby mixed greens.

Served with seared goat cheese medallion.

Mission fig, prosciutto, gorgonzola dolce, and candied pecans with balsamic vinaigrette.

Served with creminis and white truffle oil.

Served with lemon cream and caviar.

Served with prime ground beef, ricotta, and pecorino.

Served with veal meatballs, tomato sauce, and basil pesto.

Julienne zucchini, sage brown butter, and lemon zest.

Served with spicy Italian sausage and vodka sauce.

Served with alfredo sauce.

Lemon risotto, crabmeat, and lemon cream.

Served with stone ground herbed polenta.

Served with scampi risotto and fine herbs in Pomodoro sauce.

Lemon risotto, green peas, and tomato bisque.

Served with risotto al salto, pearl onions, and green beans.

Served with torchetti pasta.

Served with goat cheese and herbs. Served with grilled fennel and treviso.

Wilted spinach, baby artichoke, and citrus-caper sauce.

Served with arugula and crabmeat risotto-saffron sauce.

Served with dark chocolate sauce.

Cinnamon spiked apple tart with vanilla gelato.

Served with white Moscato praline sauce and vanila gelato.

White coffee cream and toasted almonds.

Come with a chocolate truffle.

Chocolate ganache and toasted pecans.

White chocolate, dry cherries, and golden raisins.

Fresh vanilla bean raspberry sauce.

Served with goat cheese and herbs. Served with grilled fennel and treviso.

Served with lemon cream and caviar.

Served with grilled free-range chicken and alfredo sauce.

Served with stone ground herbed polenta.

Served with wild mushroom, truffle potatoes, and cognac reduction.

Egg ravioli with prosciutto, sage, ricotta cheese, and white truffle oil.

Served with spicy marinara sauce.

Served with arugula and shaved parmesan.

Served with garlic butter and fresh herbs.

Served with crabmeat and roasted peppers.

Served with lentils.

Served with feta cheese, Kalamata olives, and baby mixed greens.

Served with seared goat cheese medallion.

Served with prime ground beef, ricotta, and pecorino.

Served with lemon cream and caviar.

Served with spicy Italian sausage and vodka sauce.

Served with grilled free-range chicken and alfredo sauce.

Julienne zucchini, sage brown butter, and lemon zest.

Served with scampi risotto and fine herbs in Pomodoro sauce.

Served with arugula and crab meat risotto saffron sauce.

Wild mushroom, truffle potatoes, and green peppercorn sauce.

Served with truffle potatoes.

Served with stone ground herbed polenta.

Wilted spinach, baby artichoke, and citrus-caper sauce.

Served with wild mushroom, truffle potatoes, and cognac reduction.

Served with goat cheese and herbs. Served with grilled fennel and treviso.

Lemon risotto, green peas, and tomato bisque.

Fresh seasonal seafood in a spicy tomato broth.

Wilted spinach, baby artichoke, and citrus-caper sauce.

Arugula and crabmeat risotto-saffron sauce.

Wild mushroom and sage ravioli with creminis and white truffle oil.

Oven roasted roma tomato, basil, burrata di bufala and balsamic reduction

Baby portobello mushrooms stuffed with crabmeat and roasted peppers.

With spicy marinara sauce.

Artisan Cured Meats and Cheeses.

With Pomodoro, shallots and red chile flakes.

Arugula and shaved parmesan.

Oven roasted roma tomato, and fresh basil.

With poached pear, gorgonzola and wilted arugula.

Garlic butter and fresh herbs.

Ahi tuna salad, mixed greens, feta cheese and aged balsamic.

With bufala mozzarella, fresh tomatoes, and basil.

With balsamic vinaigrette.

With kalamata olives, oranges and feta cheese.

Jumbo Texas crab and shrimp with blood orange, mixed greens and lemon infused olive oil vinaigrette.

With seared goat cheese and balsamic vinaigrette.

Grilled chicken breast, sun dried tomatoes, basil, olive oil, and roasted garlic.

With roasted vegetables and red wine reduction.

With arugula and crabmeat risotto with citrus saffron sauce