La Trattoria di Francesco - Sugar House

American Wagyu carpaccio served with truffles and topped with a truffle mustard sauce and shaved Parmigiano.

A sampling of homemade arancini rice balls. Choice of style.

Octopus legs grilled crispy in a sicilian tomato sauce with red bell pepper, onions, cappari, olives, and cherry tomatoes.

Fried calamari, shrimp, and lobster.

Prepared table-side, piamontese filet mignon tartara, marinated with parsley, extra virgin olive oil & lemon in a grana cheese cream topped with fried egg yolk & agro dolce onion.

Toasted bread with lemon zest infused ricotta, topped with cherry tomatoes, basil & topped with aceto balsamico di modena aged 12 years and extra virgin olive oil.

Homemade soup with beans, lentils, and pancetta served with toasted bread.

Lobster cream sauce with lobster tail, mussels, octopus, shrimp, and halibut. Served with toasted bread.

Two and more people. A homemade Caesar salad made table-side with fresh Grana Padano.

Fennel, red onion, rosemary, orange, blood orange, oregano, extra virgin olive oil, a touch of balsamic aged 12 years.

Arugula salad tossed table-side with 24 months aged Parmigiano.

Two and more people. Grilled radicchio, cherry tomatoes, extra virgin olive oil, balsamic aged 12 years.

Fresh burrata mozzarella served with tomato hearts, mixed cherry tomato tartare & caramelized tomatoes, finished with traditional mozzarella milk, tomato juice & drizzle of balsamic.

Pasta ripiena. Homemade tortelloni filled with prosciutto in a Grana Padano cream sauce.

Pasta ripiena. Choice of a sampler.

Pasta ripiena. Lamb ragú slow-cooked for eight hours, in a tomato sauce with homemade egg fettuccine.

Pasta ripiena. A sheet of pasta fresca in an egg sauce with guanciale.

Pasta ripiena. Homemade fettuccine tossed in a butter & Parmigiana sauce made fresh & prepared table-side.

Pasta ripiena. Homemade ravioli filled with ricotta cheese in a mint pesto cream sauce.

Pasta ripiena. Homemade ravioli filled with pear and ricotta cheese with a duck ragu sauce.

Pasta ripiena. Homemade ravioli filled with a matriciana sauce in a cacio e pepe sauce.

Pasta ripiena. Fettuccine tossed with clams in a white wine sauce with a zest of lemon.

Pasta ripiena. Strozzapreti pasta in a white wine sauce with cherry tomatoes and mixed seafood. Baked in a foil wrap & finished table side.

Baked chicken topped with Asiago cheese sauce & black truffle, served with potatoes.

Halibut in a prosciutto broth topped with caviar.

Breaded filet mignon sauteed in butter with a radish puree. Served with a toasted crostini.

Herb crusted lamb, grilled medium to medium rare served in a pomegranate barolo sauce.

Duck breast in a pear glaze & gorgonzola cheese.

Salted cod in a sicilian tomato sauce with black olives & basil.

A creamy sauce made with truffles and mushrooms. Our favorite sauce.

Four cheese cream sauce.

We believe in honoring the master and will continue the tradition of finishing our fettuccine at your table.

Our caprese is made with pachino cherry tomatoes, homemade burrata mozzarella, and a deep rich basil olive oil that would make him proud.

A simple and traditional sicilian tomato sauce.

Traditionally made with romaine lettuce, croutons, the salad is tossed in a dressing of lemon juice, olive oil, egg, worcestershire sauce, anchovies, garlic, dijon mustard, parmesan cheese, and black pepper. While our caesar is served with a similar homemade dressing and our presentation is remarkably different. We take a locally grown whole heart of romaine, grill it until slightly charred, finished with our dressing, and croutons.

It became one of the most sought after dishes in italy. Our couscous is prepared traditionally, served with locally grown, and seasonal vegetables.

Robust and flavorful. This salad combines fresh fennel, oranges, olive oil, champagne vinegar, lemon juice, and a touch of aged balsamic giving you a unique culinary experience.

Our caprese is made with pachino cherry tomatoes, homemade burrata mozzarella, and a deep rich basil olive oil that would make him proud.

Pesce fresco or fresh seafood is something that is of great importance to chef francesco. We use only the highest quality, freshest seafood available in utah. This dish is a cumulation of the finest shrimp, clams, mussels, salmon, and halibut in our seafood soup.

An all-time sicilian favorite octopus alla griglia or grilled octopus. Served in a sicilian sauce with capers, olives, and onion. Paired with locally grown and seasonal fingerling potatoes.

Arancino is traditional street food in sicily. Our spin on this classic gives it an elegant flair and crafted using gourmet ingredients that will bring fine cuisine to every italian table. Arancino nero is a squid ink rice ball filled with nonna's sausage ragu. Served in a light tomato cream sauce.

Ancient times. Considered sacred and figs were a common food source for the romans. Dating back to ancient times and figs are one of the oldest fruits recognized by man. This dish is a combination of fresh figs and prosciutto serrano. It's topped with a dash of ricotta cheese and toasted almonds. Served on focaccia bread with a fig reduction.

This is classic comfort food in italy and is a sicilian favorite. Zucchini blossoms filled with fresh ricotta cream. Served in a fig reduction and mint.

Piedmontese beef steak tartare is a classic italian tartare and originally from piedmont. The tartar is versatile and the perfect appetizer for a holiday dinner as well as a light lunch. Served raw it's crucial to use only a prime quality cut of meat. We start with locally sourced filet mignon, marinated in a mustard emulsion with a touch of potato cream, served with egg yolk, and artichoke

Our bruschetta is crafted with the highest quality ingredients from locally made cream and farm-fresh produce. Toasted homemade bread topped with ricotta cream, lemon, anchovies, and capers. Finished with caramelized cherry tomatoes, anchovies, and drizzled with truffle oil.

This dish brings us back home to italy. Chef francesco spent their childhood eating homemade pappardelle pasta. Our pasta is made the same way nonna made it with locally sourced eggs. Served in a lamb ragu that has slow roast for 8 hrs.

This dish may be simple but the flavor is anything but simple. Homemade pappardelle pasta tossed in a sauce of locally sourced eggs butter and parmesan. Topped with freshly shaved truffles of your choosing.

Fresh, light, and wonderful. Spaghetti, clams is a traditional dish from naples that we've put our own sicilian flair, and twist. Fresh salted clams sauteed in white wine, little lemon finish tableside with a little parsley, and olive oil.

Rice has a big influence in the italian community, risotto is a staple in every sicilian kitchen, and especially ours. We cook our rice in a cream sauce with peas, mint topped with cured sea salt salmon, seared with butter, and onion sauce.

Our tortellini is handmade, stuffed with mortadella, and prosciutto in a parmesan cream sauce. Add fresh shaved black truffles for a truly decadent culinary experience.

We believe in honoring the master and will continue the tradition of finishing our fettuccine at your table.

This is our favorite seasonal dish. Homemade gnocchi, locally farmed seasonal vegetables, prosciutto in a sweet, and delicate pumpkin sauce.

Homemade ricotta and spinach ravioli in a delicate truffle sauce. The chef recommends freshly shaved truffles to complete your experience.

We believe that ravioli are life's simple delicacies. Chef francesco loves to make this dish. Homemade ricotta ravioli filled with duck served in a sauce of sweet vegetables and fig.

This dish will have duck connoisseur raving. Duck breast cooked medium-rare. Served in delicate gorgonzola sauce finished with a pearl glaze.

Locally sourced and organic chicken breast sauteed in an asiago sauce with black truffles.

This dish is a labor of love. Each locally sourced chicken breast is breaded in homemade focaccia bread crumbs, baked, and served in a pumpkin asiago cream cheese sauce.

Costa di vitello is a dish meant to be shared and enjoyed while reminiscing with others. Our tomahawk is served with sea salt, pepper, emulation of sicilian chimichurri, and a fig reduction. The chef recommends a medium-rare temperature.

Piemontese beef is considered the best of the best in italy. While maintaining its marbling and this leaner ribeye is full of the robust flavor that we've come to love. Our locally sourced ribeye is grilled with olive oil, garlic, thyme, rosemary, oregano, and lemon.

Locally sourced and cooked to perfection. Our filet mignon is grilled and finished in butter that is served with an oyster mushroom cream sauce.

Fiorentina is a locally sourced t-bone steak, including both a ribeye, and filet. Our chefs believe in maintaining the integrity of the beef's natural flavors, serving it with sea salt, pepper on the side, and an emulation of a sicilian style chimichurri. This is definitely a dish that is meant to be shared.

Our bruschetta is crafted with the highest quality ingredients from locally made cream and farm-fresh produce. Toasted homemade bread topped with garlic, tomatoes, and homemade olive oil.

Arancino is traditional street food in sicily. Our spin on this classic gives it an elegant flair and crafted using gourmet ingredients that will bring fine cuisine to every italian table. Arancino rice ball filled with nonna's sausage ragu and mozzarella.

Crispy calamari fried to perfection.

Traditionally made with romaine lettuce, croutons the salad is tossed in a dressing of lemon juice, olive oil, egg, worcestershire sauce, anchovies, garlic, dijon mustard, parmesan cheese, and black pepper. While our caesar is served with a similar homemade dressing and our presentation is remarkably different. We take a locally grown whole heart of romaine, grill it until slightly charred, finished with our dressing, and croutons.

A great and yet simple salad green mix with a homemade balsamic olive oil dressing.

Our caprese is made with pachino cherry tomatoes, homemade burrata mozzarella, and a deep rich basil olive oil that would make him proud.

Arugula, balsamic, lemon, and shaved parmigiano.

A simple and traditional sicilian tomato sauce.

Tomato sauce with eggplant and pecorino cheese.

A creamy sauce made with truffles and mushrooms. Our favorite sauce.

Four cheese cream sauce.

Chicken in an asiago cheese sauce.

A simple and amazing and prime cut of piedmont's steak. Served with italian chimichurri.

Chicken in an asiago cheese sauce.