BISTRO SORRISO

Pan seared filet of branzino topped with cherry tomatoes, capers, and olives finished with a white wine reduction.

Chicken breast stuffed with prosciutto, spinach, and fontina cheese.

Grilled and served with roasted potatoes finished with a red wine reduction.

Pan seared salmon served with roasted potatoes and spinach finished in a lemon butter sauce.

Breaded chicken breast, served with homemade pomodoro sauce over fresh pasta.

Jumbo lumb crab meat . Served over spring mix finished with a lemon aioli.

Grilled rib eye steak. Served with mash potatoes and spinach finished with a barolo reduction.

Lightly fried calamari served with marinara sauce and fresh lemon.

Grilled octopus served over baby greens, cherry tomatoes finished with a balsamic glaze.

Green, yellow, and red peppers sauteed and finished with extra virgin olive oil and fresh lemon juice.

Sauteed broccli rabe with italian sausage.

Baked porchini, shitake, and portobello mushrooms with chopped shrimp, bread crumbs, and garlic finished with basil olve oil.

Sauteed mussels in a garlic white wine sauce, or red tomato sauce.

Arugula, shaved fennel, cherry tomatoes, and parmesan cheese in a Italian fresh lemon dressing.

Artichoke hearts, red radish, arugula, shaved parmesan, and lemon vinaigrette dressing.

Spinach, tomatoes, cucumbers, parmesan cheese, and walnuts finished with a lemon vinaigrette.

Romaine hearts, croutons, Cesar dressing, and shaved parmesan cheese.

Spring mix, cherry tomatoes, red onion, and dressed with a balsamic vinaigrette.

Fresh Buffalo mozzarella, Roma tomatoes, roasted red peppers, and extra virgin olive oil.

Mussels, shrimp, calamari, in a garlic white wine sauce or tomato sauce.

Topped with jumbo lump crab meat, in a rose blush sauce.

Sauteed shrimp, cherry tomatoes, shallots, white wine, and fresh basil.

Penne pasta, sauteed chicken breast with broccoli, parmesan cheese, garlic, and olive oil.

Italian sausage, artichoke hearts, shallots, and in a white wine sauce.

Topped with walnuts finished in a sage butter sauce.

Spinach gnocchi served with shrimp in a arrabbiata sauce.

Potato gnocchi, in a creamy gorgonzola, and sage sauce.