Sole Mio Ristorante

Warm Roma tomatoes and fresh basil tossed in olive oil and served on garlic crostini.

Sun-dried tomatoes, artichoke hearts, red and green bell peppers baked into a creamy cheese dip. Served with garlic bread.

Fresh mozzarella, tomatoes and fresh basil drizzled with extra virgin olive oil and balsamic vinegar.

Italian sausage tossed in our Nonna’s tomato sauce with onions, red and green bell peppers and served with garlic bread.

Twice cooked wings, fried and finished in the oven with hot sauce, served with celery and blue cheese.

Tender shrimp baked in Garlic Oil sauce. Served with garlic bread.

Tender squid rings dusted with seasoned semolina flour and lightly fried, served with lemon aioli.

Steamed in white wine and red Pescatore seafood sauce with Roma tomatoes, garlic and fresh chopped basil. Served with garlic Parisian crostini.

Cajun Spiced chicken, mozzarella and pesto cream sauce on our homemade crust.

Fresh mozzarella and tomato sauce with fresh basil on our homemade crust.

Tomato sauce topped in quarters with ham, mushrooms, Kalamata olives and artichokes with mozzarella cheese on our homemade crust.

Baby shrimp, artichokes, mozzarella and pesto cream sauce on our homemade crust.

Roasted red peppers, Kalamata olives, artichoke hearts, sun-dried tomatoes and fresh diced tomato sauce on our homemade crust.

Our house honey fennel Italian sausage with mozzarella on our homemade crust.

Anchovies, Kalamata olives and tomato sauce sprinkled with Parmesan cheese on our homemade crust.

Italian sausage, mushrooms, tomato sauce and mozzarella cheese baked inside our homemade crust.

Two ciabatta bread sliders with meatball smothered in tangy tomato sauce and melted mozzarella cheese. Served with French fries.

Two ciabatta bread sliders with grilled Angus beef. Topped with bacon, provolone cheese, and caramelized onions. Served with French fries.

Two ciabatta bread sliders with our honey fennel sausage, roasted red peppers and provolone cheese. Served with fries.

Two ciabatta bread sliders with house-made fennel sausage, smothered in tangy tomato sauce and melted mozzarella cheese. Served with French fries.

Warm Roma tomatoes and fresh basil tossed in olive oil and served on garlic crostini.

Sun-dried tomatoes, artichoke hearts, red and green bell peppers baked into a creamy cheese dip. Served with Garlic bread.

Fresh mozzarella, tomatoes and fresh basil drizzled with extra virgin olive oil and balsamic vinegar. Gluten-free.

Tender squid rings dusted with seasoned semolina flour and lightly fried, served with lemon aioli.

Steamed in white wine and red Pescatore seafood sauce with Roma tomatoes, garlic and fresh chopped basil. Served with garlic Parisian crostini.

Tender shrimp baked in garlic and olive oil sauce with toasted Italian Garlic bread.

Fresh mozzarella and tomato sauce with fresh basil on our homemade crust.

Baby shrimp, artichokes, mozzarella and pesto cream sauce on our homemade crust.

Our house honey fennel Italian sausage with mozzarella on our homemade crust.

Roasted red peppers, Kalamata olives, artichoke hearts, sun-dried tomatoes and fresh diced tomato sauce on our homemade crust.

Please contact merchant for soup selection.

Bartlett pears poached in port wine and balsamic vinegar on top of a blend of mixed greens and romaine lettuce with walnuts, Gorgonzola cheese and balsamic vinaigrette.

Grilled orange-glazed salmon served on a bed of romaine and fresh baby spinach with roma tomatoes, shaved parmesan cheese and blood orange vinaigrette.

Grilled chicken breast and romaine lettuce, roma tomatoes, shaved parmesan and croutons, tossed with our house caesar dressing.

Shrimp, scallops and white fish wrapped in a sheet of pasta, topped with a seafood sherry cream sauce and baked.

Layers of pasta with our homemade bolognese sauce, béchamel, mozzarella and parmesan cheeses.

Penne pasta mixed with our fresh tomato sauce, italian sausage, onions, red and green peppers, topped with mozzarella cheese.

Tossed with sun-dried tomatoes, artichoke hearts, Kalamata olives and spinach in our aglio e oglio sauce.

Sautéed shrimp, ripe Roma tomatoes, fresh chopped basil and minced garlic tossed in olive oil.

Ripe Roma tomatoes, fresh chopped basil and minced garlic tossed in olive oil.

Smothered in fresh tomato sauce.

Chicken and three cheese filled ravioli with sautéed chicken and portabella mushrooms in a creamy sweet marsala sauce.

Clams, mussels, shrimp and Atlantic cod sautéed in our red Pescatore seafood sauce.

Penne pasta in pesto cream sauce topped with sun-dried tomatoes, roasted red peppers and Cajun-spiced chicken breast.

Stuffed with crab and cheese with red, green and yellow peppers in a Grand Marnier Parmesan cream sauce.

Sautéed chicken and a medley of carrots, broccoli, mushrooms and yellow squash in a Parmesan cream sauce.

Our Nonna’s tomato sauce infused with seasoned ground beef.

Penne pasta tossed in our hearty rosa vodka sauce with tomato, Parmesan cream, Gorgonzola and seasoned ground beef.

Gnocchi tossed with sautéed chicken and fresh spinach in a pesto parmesan cream sauce with gorgonzola cheese.

Topped with pesto Limoncello cream sauce served with fettuccine tossed in the same sauce.

Hand breaded and smothered in tomato sauce, topped with melted mozzarella cheese and served with spaghetti marinara.

Sautéed artichoke hearts and capers in a lemon basil buerre blanc sauce served with grilled asparagus and garlic mashed potatoes.

Sautéed portabella mushrooms and garlic in a creamy sweet marsala wine sauce served with garlic mashed potatoes.

Sautéed portabella mushrooms and garlic in a creamy sweet Marsala wine sauce served with garlic mashed potatoes.

Sautéed artichoke hearts and capers in a lemon basil buerre blanc sauce served with grilled asparagus and garlic mashed potatoes.

Hand breaded and smothered in tomato sauce, topped with melted mozzarella cheese and served with spaghetti marinara.

Topped with pesto Limoncello sauce served with fettuccine tossed in the same sauce.

8 oz. tenderloin filet stack with grilled steak tomatoes, breaded eggplant, sautéed spinach and Balsamic butter reduction sauce. Served with garlic mashed potatoes.

14 oz. ribeye topped with sweet caramelized onions, chopped sautéed bacon and marsala reduction sauce. Served with garlic mashed potatoes.

Two 4 oz. beef tenderloin medallions grilled and set on a bed of caramelized onions with a balsamic butter reduction and gorgonzola cheese, served with chianti mushroom risotto.

Two 8 oz. pork ribeyes rubbed with sweet spices, set on a bed of caramelized onions and topped with sun-dried cranberries and finished with a port reduction. Served with chianti mushroom risotto.

Served with garlic mashed potatoes.

Sautéed scallops and jumbo shrimp served withgrilled asparagus and linguine with sautéed portabella mushroom in garlic oil sauce.

A delicate Italian stew of clams, mussels, shrimp and atlantic cod in a seafood pescatore sauce. Served with garlic Parisian crostini.

Lightly breaded canadian walleye with lemon buerre blanc sauce served with mixed sautéed vegetables.

6 sautéed jumbo shrimp served with grilled asparagus and linguine sauteed portabella mushrooms in garlic oil sauce.

Australian sea bass topped with shrimp, sun-dried tomatoes, kalamata olives, artichokes in garlic oil sicilian sauce served with grilled asparagus.

8 oz. lightly breaded and baked fresh Norwegian salmon, topped with lemon chipotle adobo buerre blanc sauce. Served with grand Marnier pesto risotto arborio and grilled asparagus.

Grilled norwegian salmon topped with artichoke hearts, capers and spinach with a light fresca sauce. Served with mixed sautéed vegetables.

Bartlett pears poached in port wine and balsamic vinegar on top of a blend of mixed greens and romaine lettuce with walnuts, Gorgonzola cheese, and balsamic vinaigrette.

Grilled orange-glazed salmon served on a bed of romaine and fresh baby spinach with roma tomatoes, shaved parmesan cheese and bloody orange vinaigrette.

Tossed with sun-dried tomatoes, artichoke hearts, kalamataolives and spinach in a special garlic oil sauce.

Penne pasta in pesto cream sauce topped with sun-dried tomatoes, roasted red peppers and cajun-spiced chicken breast.

Sautéed shrimp, ripe roma tomatoes, fresh chopped basil and minced garlic, tossed in olive oil.

Penne pasta mixed with our fresh tomato sauce, Italian sausage, onions, red and green peppers, topped with mozzarella cheese.

Ripe roma tomatoes, fresh chopped basil and minced garlic, tossed in olive oil.

Our Nona’s tomato sauce infused with seasoned ground beef.

Sautéed chicken and a medley of carrots, broccoli, mushrooms and yellow squash in a Parmesan cream sauce.

Penne pasta tossed in our hearty rosa vodka sauce with tomato, parmesan cream, gorgonzola and seasoned ground beef.

Clams, mussels, shrimp and white fillet fish sautéed in our red Pescatore seafood sauce.

Two 4 oz. beef tenderloin medallions grilled and set on a bed of caramelized onions with a balsamic butter reduction and Gorgonzola cheese, served with Chianti mushroom risotto.

14 oz. Ribeye topped with sweet caramelized onions, chopped sautéed bacon and Marsala reduction sauce served with garlic mashed potatoes.

Served with garlic mashed potatoes.

Sautéed Scallops and Jumbo Shrimp served with grilled asparagus and linguine with sautéed portabella mushrooms in Garlic oil sauce.

A delicate Italian stew of clams, mussels, shrimp and white fillet fish in a Pescatore sauce.

Grilled Norwegian Salmon topped with artichoke hearts, capers, and spinach with a light Fresca sauce. Served with mixed sautéed vegetables.

Australian sea bass topped with shrimp, sun-dried tomatoes, Kalamata olives, artichokes in garlic oil Sicilian sauce served with grilled asparagus.

Tossed with sun-dried tomatoes, artichoke hearts, kalamata olives, and spinach in our aglio e oglio sauce.

Warm roma tomatoes and fresh basil tossed in olive oil and served on garlic crostini.

Sun-dried tomatoes, artichoke hearts, red and green bell peppers baked into a creamy cheese dip. Served with garlic bread.

Gluten-free. Fresh mozzarella, tomatoes and fresh basil drizzled with extra virgin olive oil and balsamic vinegar.

Tender squid rings dusted with seasoned semolina flour and lightly fried, served with lemon aioli.

Gluten-free. Steamed in white wine and red pescatore seafood sauce with roma tomatoes, garlic and fresh chopped basil. Served with garlic parisian crostini.

Tender shrimp baked in garlic and olive oil sauce with toasted Italian garlic bread.

Fresh mozzarella and tomato sauce with fresh basil on our homemade crust.

Baby shrimp, artichokes, mozzarella, and pesto cream sauce on our homemade crust.

Our house honey fennel Italian sausage with mozzarella on our homemade crust.

Roasted red peppers, kalamata olives, artichoke hearts, sun-dried tomatoes and fresh diced tomato sauce on our homemade crust.

Bartlett pears poached in port wine and balsamic vinegar on top of a blend of mixed greens, and romaine lettuce with walnuts, gorgonzola cheese and balsamic vinaigrette.

Grilled orange-glazed salmon served on a bed of romaine and fresh baby spinach with roma tomatoes, shaved Parmesan cheese, and blood orange vinaigrette.

Grilled chicken breast and romaine lettuce, roma tomatoes, shaved Parmesan and croutons, tossed with our house Caesar dressing.

Shrimp, scallops, and white fish wrapped in a sheet of pasta, topped with a seafood sherry cream sauce and baked.

Layers of pasta with our homemade bolognese sauce, béchamel, mozzarella, and Parmesan cheeses.

Penne pasta mixed with our fresh tomato sauce, Italian sausage, onions, red and green peppers, topped with mozzarella cheese.

Tossed with sun-dried tomatoes, artichoke hearts, kalamata olives, and spinach in our aglio e oglio sauce.

Sautéed shrimp, ripe roma tomatoes, fresh chopped basil, and minced garlic tossed in olive oil.

Ripe roma tomatoes, fresh chopped basil, and minced garlic tossed in olive oil.

Smothered in fresh tomato sauce.

Chicken and three cheese filled ravioli with sautéed chicken and portabella mushrooms in a creamy sweet marsala sauce.

Clams, mussels, shrimp, and Atlantic cod sautéed in our red pescatore seafood sauce.

Penne pasta in pesto cream sauce topped with sun-dried tomatoes, roasted red peppers, and Cajun-spiced chicken breast.

Stuffed with crab and cheese with red, green, and yellow peppers in a grand marnier Parmesan cream sauce.

Sautéed chicken an a medley of carrots, broccoli, mushrooms, and yellow squash in a Parmesan cream sauce.

Our nonna’s tomato sauce infused with seasoned ground beef.

Penne pasta tossed in our hearty rosa vodka sauce with tomato, Parmesan cream, gorgonzola, and seasoned ground beef.

Gnocchi tossed with sautéed chicken and fresh spinach in a pesto Parmesan cream sauce with gorgonzola cheese.

Topped with pesto lemoncello cream sauce served with fettuccine tossed in the same sauce.

Hand breaded and smothered in tomato sauce, topped with melted mozzarella cheese and served with spaghetti marinara.

Sautéed artichoke hearts and capers in a lemon basil beurre blanc sauce served with grilled asparagus and garlic mashed potatoes.

Sautéed portabella mushrooms and garlic in a creamy sweet marsala wine sauce served with garlic mashed potatoes.

Topped with pesto lemoncello sauce served with fettuccine tossed in the same sauce.

Hand breaded and smothered in tomato sauce, topped with melted mozzarella cheese and served with spaghetti marinara.

Sautéed artichoke hearts and capers in a lemon basil beurre blanc sauce served with grilled asparagus and garlic mashed potatoes.

Sautéed portabella mushrooms and garlic in a creamy sweet marsala wine sauce served with garlic mashed potatoes.

8 oz. tenderloin filet stack with grilled steak tomatoes, breaded eggplant, sautéed spinach and balsamic butter reduction sauce. Served with garlic mashed potatoes.

14 oz. ribeye topped with sweet caramelized onions, chopped sautéed bacon and marsala reduction sauce. Served with garlic mashed potatoes.

Two 4 oz. beef tenderloin medallions grilled and set on a bed of caramelized onions with a balsamic butter reduction and gorgonzola cheese, served with chianti mushroom risotto.

Simply grilled steaks. Served with garlic mashed potatoes.

Simply grilled steaks. Served with garlic mashed potatoes.

Two 8 oz. pork ribeyes rubbed with sweet spices, set on a bed of caramelized onions and topped with sun-dried cranberries and finished with port reduction. Served with chianti mushroom risotto.

Sautéed U10 scallops and U15 jumbo shrimps served with grilled asparagus and linguine with sautéed portabella mushrooms in garlic oil sauce.

A delicate Italian stew of clams, mussels, shrimp and Atlantic cod in a seafood pescatore sauce. Served with garlic parisian crostini.

Lightly breaded Canadian walleye with lemon beurre blanc served with mixed sautéed vegetables.

Six sautéed jumbo shrimps served with grilled asparagus and linguine garlic oil sauce.

Australian sea bass topped with shrimp, sun-dried tomatoes, kalamata olives, artichokes in garlic oil Sicilian sauce served with grilled asparagus.

8 oz. lightly breaded and baked fresh Norwegian salmon, topped with lemon chipotle adobo buerre blanc sauce. Served with grand marnier pesto risotto arborio and grilled asparagus.

Grilled Norwegian salmon topped with artichoke hearts, capers and spinach with a light fresca sauce. Served with mixed sautéed vegetables.