Sangiovese Ristorante Menu

Tender sliced veal sauteed with capers in white wine lemon butter sauce.

Grilled atlantic salmon topped with tomatoes, fresh basil and olive oil finished with a pinot grigio reduction.

Sauteed pork loin stuffed with mortadella, Italian sausage, fresh rosemary topped with a gorgonzola cream sauce.

Large bone in veal shank slowly cooked in root\nvegetables, with red wine, served with risotto (limited availability).

Tenderized veal served with sauteed mushrooms in a traditional marsala wine sauce.

Chicken served with sauteed mushrooms in a traditional marsala wine sauce.

Tenderized chicken breast with seasoned bread\ncrumbs and melted parmesan cheese served with our spaghetti pomodoro and fresh mozzarella.

Chicken sauteed with capers in white wine lemon butter sauce.

Tuscan seafood stew with shrimp, mussels, clams and calamari in a spicy garlic, white wine, tomato broth.

Toasted tuscan bread topped with marinated\ntomatoes, parmesan cheese, garlic, extra virgin olive oil and fresh basil.

Lightly floured and fried.

Prince Edward Island Mussels steamed in a white wine, garlic butter.

Three large 100% Italian sausage meatballs filled with Chef Cisco's heat

A baked goat cheese pie served with a rosemary\ncream sauce garnished with red peppers and our house made crostini.

Ravioli stuffed with cheese, breaded and fried. Served with our signature marinara.

Crisp romaine lettuce with parmesan cheese and\ncroutons, tossed in a traditional caesar dressing.

Heirloom tomatoes, topped with fresh basil, olive oil, balsamic, and a large fresh Burrata cheese.

Marinated roma tomatoes tossed with fresh\nmozzarella cheese and red onions in a basil-infused olive oil.

Mixed field greens topped with marinated tomatoes and crumbled gorgonzola finished our creamy vinaigrette.

Roasted tomato bisque garnished blue cheese.

Grilled blackened salmone served over field greens\nand vegetables tossed in an herb-infused olive oil and crumbled blue cheese.

Penne with garlic marinated chicken breast sauteed in olive oil with capers, sun dried tomatoes, crushed red pepper and artichoke hearts.

Angel hair pasta in our pomodoro sauce with basil.

A Sangiovese Favorite! Handcrafted lasagna with both bechamel and marinara sauce.

Spaghetti served with sauteed gulf shrimp in a spicy garlic tomato cream sauce.

Tricolor cheese tortellini sauteed with shrimp and spinach finished in a vodka tomato cream sauce.

Linguini tossed with shrimp, calamari, mussels and clams in a spicy garlic white wine tomato sauce.

Penne served with a sauteed Italian sausage, prosciutto and caramelized red onions in a tomato and butter sauce.

Fettuccini tossed in a parmesan cream sauce.

Linguini sauteed with baby clams and peeled\ntomatoes in a spicy white wine butter sauce (red or white sauce available).

Linguini tossed with gulf shrimp, shiitake mushrooms and peeled tomatoes in a garlic olive oil.

Bowtie pasta assorted wild mushrooms, sweet peas and fresh basil in a herb-infused olive oil.

New York style cheesecake brûléed and served with raspberry drizzle

Dark chocolate, milk chocolate and white chocolate mousse layered over a thin chocolate cake base