Sapori Ristorante

Roman style whole crispy artichoke baked over peasant bread served with roasted garlic bulb.

Baked baby eggplants topped with fresh tomatoes, basil and melted mozzarella and parmesan.

Seared crusted herb and pepper beef, served with arugola salad shaved parmesan and balsamic reduction.

Combinations of grilled vegetable, bruschetta, meats, mozzarella and marinated homemade olives.

Mixed seafood marinated with extra virgin olive oil, lemon and herbs, served over a bed of warm potatoes, arugola salad and red onion rings.

Toasted peasant bread topped with roma tomatoes, basil, mixed grilled vegetables and shaved parmesan cheese.

Skillet melted sweet baby provolone cheese topped with prosciutto served with toasted bread.

Risotto crab cake with roasted yellow bell pepper and fresh tomatoes basil concasse served over Italian style cole slaw.

Pan fried shrimp breaded milanese style, served with fresh tomatoes, basil, garlic and e.v. olive oil and lemon.

White wine sautéed mussels and clams with Tuscany style beans sun dried tomatoes, served with garlic crostini.

A variety of three homemade Italian style marinated olives.

Baby mixed salad with roasted red beets, goat cheese and seasoned toasted walnuts.

Heart of romaine lettuce with homemade caesar dressing, Italian bacon pancetta and croutons.

Arugola, radicchio, Belgium endive, fennel salad, roasted shallots and tomatoes, tossed with lemon vanilla vinaigrette and topped with gorgonzola cheese.

Ripe tomatoes layered with fresh mozzarella cheese and crispy paper bread with basil, extra virgin olive oil and balsamic reduction.

Soup of the day. Bowl.

Fillet of sole sauteed in lemon chardonnay sauce then baked in oven with potatoes, roasted tomatoes and artichokes.

Jumbo prawn shrimp marinated in herbs and lemon white wine sauce and grilled to perfection, served with vegetable skewers and rosemary roasted potatoes.

Grilled fresh pepper crusted salmon with a basil lemon sauce served with vegetable skewer and rosemary roasted potatoes.

Individual home made lasagna layered with a rich meat ragout bachamel sauce and parmesan cheese.

Spaghetti pasta with mediterranean clams, sauteed with garlic, extra virgin olive oil and white wine.

Fresh all wheat spaghetti with broccoli, mushrooms, green peas, bell peppers, spinach in a pesto fresh tomato sauce.

Potatoes dumplings with a fresh tomato basil sauce baked with mozzarella cheese or you can have them with four-cheese sauce.

Bowtie pasta with a triple cheese roasted garlic cream sauce, chicken, prosciutto, mushrooms and peas.

Homemade cheese filled pasta with mix wild mushrooms in a truffles butter sage sauce.

Shaved veal, beef and Italian sausage sauteed with mixed herbs in a red wine, marsala sauce served over penne pasta.

Fresh square spaghetti pasta with mix seafood calamari, shrimp, clams and mussels, in a garlic fresh tomatoes sauce or white wine sauce.

Stuffed beef braised in fresh tomato sauce over oorecchiette pasta.

Spaghetti pasta with a basil roasted garlic baby fresh roma tomatoes sauce.

Flat ribbon pasta with porcini mushrooms, asparagus, artichokes and Italian bacon in an e.v. olive oil garlic sauce.

Half boneless chicken cooked in a pressed terra cotta pot with skewered vegetables and rosemary roasted potatoes.

Sauteed chicken breast stuffed with roasted artichokes, spinach and mozzarella, wrapped with prosciutto served with mashed potatoes stuff red bell pepper.

Beef tenderloin sauteed with portobello mushrooms then deglazed with chianti sauce and topped with gorgonzola cheese served with mashed potatoes and grilled asparagus.

New Zealand rack of lamb with porto and rosemary sauce, served with asparagus and roasted garlic mashed potatoes.

Veal scaloppine topped with parmesan cheese asparagus, mozzarella cheese, topped with porcini sauce and served with mashed potatoes.

Broiled pork chop topped with smoked mozzarella cheese and prosciutto with sage sauce and vegetable skewers, rosemary roasted potatoes.

Fresh strawberries topped with Marsala cream and caramelized puff pastry.

Traditional Venetian lady fingers soaked in espresso caffé and mascarpone cream cheese.

Warm chocolate molten cake with melted filling served with fresh berry sauce and vanilla gelato.

Lemon sorbet in the shell

Toasted peasant bread topped with Roma tomatoes, basil, mixed grilled vegetables, and shaved parmesan cheese.

White wine sautéed mussels and clams with Tuscany style beans sun-dried tomatoes served with garlic crostini.

Seared crusted herb and pepper beef, served with arugula salad shaved parmesan and balsamic reduction. (This dish contains raw meat.)

Skillet melted sweet baby provolone cheese topped with prosciutto served with toasted bread.

Risotto crab cake with roasted yellow bell pepper and fresh tomatoes basil concasse served over Italian style cole slaw.

Combinations of grilled vegetables, bruschetta, meats, mozzarella, and marinated homemade olives.

Mixed seafood marinated with extra virgin olive oil, lemon, and herbs, served over a bed of warm potatoes, arugula salad and red onion rings.

Roman style whole crispy artichoke baked over peasant bread served with roasted garlic bulb.

Baked baby eggplants topped with fresh tomatoes, basil, and melted mozzarella and parmesan.

Pan fried shrimp breaded Milanese style, served with fresh tomatoes, basil, garlic, and e.v. olive oil and lemon.

A variety of three homemade Italian style marinated olives.

Baby mixed salad with roasted red beets, goat cheese, and seasoned toasted walnuts.

Ripe tomatoes layered with fresh mozzarella cheese and crispy paper bread with Basil extra virgin olive oil and balsamic reduction.

Heart of romaine lettuce with homemade Caesar dressing, Italian bacon pancetta, and polenta croutons.

Arugola, radicchio, Belgian endive, fennel salad, roasted shallots, and tomatoes, tossed with lemon vanilla vinaigrette and topped with gorgonzola cheese.

Soup of the day. (Bowl)

Grilled fresh pepper crusted salmon with a basil lemon sauce served with vegetable skewer and rosemary roasted potatoes.

Fillet of sole sautéed in lemon Chardonnay sauce then baked in the oven with potatoes, roasted tomatoes, and artichokes.

Jumbo prawn shrimp marinated in herbs and lemon white wine sauce and grilled to perfection, served with vegetable skewers and rosemary roasted potatoes.

Fresh square spaghetti pasta with mix seafood: calamari, shrimp, clams, and mussels, in a garlic fresh tomatoes sauce or white wine sauce.

Homemade cheese filled pasta with mix wild mushrooms in a truffles butter sage sauce.

Shaved veal, beef, and Italian sausage sautéed with mixed herbs in red wine, Marsala sauce served over penne pasta.

Fresh all wheat spaghetti with broccoli, mushrooms, green peas, bell peppers, and spinach in a pesto fresh tomato sauce.

Spaghetti pasta with a basil roasted garlic baby fresh Roma tomatoes sauce.

Flat ribbon pasta with porcini mushrooms, asparagus, artichokes, and Italian bacon in an E.V. olive oil garlic sauce.

Individual homemade lasagna layered with a rich meat ragout, béchamel sauce, and parmesan cheese.

Bowtie pasta with a triple cheese roasted garlic cream sauce, chicken, prosciutto, and mushrooms and peas.

Potatoes dumpling with a fresh tomato basil sauce baked with mozzarella cheese or you can have them with four-cheese sauce.

Spaghetti pasta with Mediterranean clams, sautéed with garlic, extra virgin olive oil, and white wine.

Stuffed beef braised in fresh tomato sauce over orecchiette pasta.

Half boneless chicken cooked in a pressed terra cotta pot with skewer vegetable and rosemary roasted potatoes.

Broiled pork chop topped with smoked mozzarella cheese and prosciutto with sage sauce and vegetable skewers, rosemary roasted potatoes.

Veal scaloppine topped with parmesan cheese asparagus, mozzarella cheese, topped with porcini sauce and served with mashed potatoes.

Beef tenderloin sautéed with portobello mushrooms then deglazed with Chianti sauce and topped with gorgonzola cheese served with mashed potatoes and grilled asparagus.

Sautéed chicken breast stuffed with roasted artichokes, spinach, and mozzarella, wrapped with prosciutto served with mashed potatoes stuff red bell pepper.

New Zealand rack of lamb with Porto and Rosemary sauce, served with asparagus and roasted garlic mash potatoes.

Fresh strawberries topped with Marsala cream and caramelized puff pastry.

Traditional Venetian lady fingers soaked in espresso caffé and mascarpone cream cheese.

Warm chocolate molten cake with melted filling served with fresh berry sauce and vanilla gelato.

Baked baby eggplants topped with fresh tomatoes, basil, melted Mozzarella and Parmesan.

Baby mixed salad with roasted red beets, goat cheese and seasoned toasted walnuts.

Toasted peasant bread topped with Roma tomatoes, basil, mixed grilled vegetables and shaved Parmesan cheese.

Toasted peasant bread topped with Roma tomatoes, basil, mixed grilled vegetables and shaved Parmesan cheese.

Seared crusted herb and pepper beef, served with arugula salad, shaved Parmesan and balsamic reduction.

Risotto crab cake with roasted yellow bell pepper and fresh tomato basil concasse, served over Italian-style coleslaw.

Mixed seafood marinated with extra virgin olive oil, lemon and herbs; served over a bed of warm potatoes, arugula salad and red onion.

Baked baby eggplants topped with fresh tomatoes, basil, melted Mozzarella and Parmesan.

A variety of three homemade Italian-style marinated olives.

White wine sautéed mussels and clams with Tuscany-style beans and sun-dried tomatoes, served with garlic crostini.

Skillet melted, sweet baby Provolone cheese topped with prosciutto and served with toasted bread.

Combination of grilled vegetables, bruschetta, meats, Mozzarella and marinated homemade olives.

Roman-style whole crispy artichokes baked over peasant bread, served with roasted garlic bulb.

Pan-fried shrimp breaded Milanese-style, served with fresh tomatoes, basil, garlic, extra virgin olive oil and lemon.

Baby mixed salad with roasted red beets, goat cheese and seasoned toasted walnuts.

Heart of Romaine lettuce with homemade Caesar dressing, Italian bacon pancetta and polenta croutons.

Ripe tomatoes layered with fresh Mozzarella cheese and crispy peasant bread with basil, extra virgin olive oil and balsamic reduction.

Arugula, radicchio, Belgium endive, fennel salad, roasted shallots and tomatoes tossed with lemon vanilla vinaigrette; topped with Gorgonzola cheese.

Soup of the day. Bowl.

Fresh square spaghetti pasta with mixed seafood: calamari, shrimp, clams and mussels in a choice of sauce.

Homemade cheese filled pasta with mixed wild mushrooms in a truffle butter sage sauce.

Fresh all-wheat spaghetti with broccoli, mushrooms, green peas, bell peppers and spinach in a pesto fresh tomato sauce.

Flat ribbon pasta with porcini mushrooms, asparagus, artichokes and Italian bacon in an extra virgin olive oil garlic sauce.

Bow-tie pasta with a triple cheese roasted garlic cream sauce, chicken, prosciutto, mushrooms and peas.

Spaghetti pasta with Mediterranean clams, sautéed with garlic, extra virgin olive oil and white wine.

Shaved veal, beef and Italian sausage sautéed with mixed herbs in a red wine and Marsala sauce, served over penne pasta.

Spaghetti pasta with a basil roasted garlic baby fresh Roma tomato sauce.

Individual homemade lasagna layered with a rich meat ragout, Béchamel sauce and Parmesan cheese.

Potato dumplings with a fresh tomato basil sauce baked with Mozzarella cheese or you can have them with four cheese sauce.

Stuffed beef braised in a fresh tomato sauce over orecchiette pasta.

Half boneless chicken cooked in a pressed terra cotta pot with skewer vegetables and rosemary roasted potatoes.

Veal scaloppine topped with Parmesan cheese, asparagus, Mozzarella cheese and porcini sauce. Served with mashed potatoes.

Sautéed chicken breast stuffed with roasted artichokes, spinach and Mozzarella; wrapped with prosciutto. Served with mashed potatoes and stuffed red bell pepper.

Broiled pork chop topped with smoked Mozzarella cheese, prosciutto and sage sauce. Served with vegetable skewers and rosemary roasted potatoes.

Beef tenderloin sautéed with portobello mushrooms, then de-glazed with Chianti sauce and topped with Gorgonzola cheese. Served with mashed potatoes and grilled asparagus.

New Zealand rack of lamb with porto and rosemary sauce. Served with asparagus and roasted garlic mashed potatoes.

Grilled fresh pepper crusted salmon with a basil lemon sauce. Served with vegetable skewers and rosemary roasted potatoes.

Jumbo prawn shrimp marinated in herbs and lemon white wine sauce, grilled to perfection. Served with vegetable skewers and rosemary roasted potatoes.

Filet of sole sautéed in lemon Chardonnay sauce, then baked in the oven with potatoes, roasted tomatoes and artichokes.

Fresh strawberries topped with Marsala cream and caramelized puff pastry.

Traditional Venetian ladyfingers soaked in espresso and Mascarpone cream cheese.

Warm chocolate molded cake with melted filling, served with fresh berry sauce and vanilla gelato.