Sapori Trattoria Italiana Menu

Homemade potato gnocchi served in a veal-pork-beef-tomato ragu’ sauce.

Cheese tortellini served in a mushrooms sauce with prosciutto, shallots, green peas and a touch of cream.

(Also available without sausage) Casarecce pasta tossed with ground sausage, butternut squash and smoked mozzarella in a white wine-touch of cream sauce.

Fresh gulf of Mexico shrimp sauteed with shallow & cherry tomatoes in a white wine tomato touch-of-cream sauce. Served with homemade fettuccine over a layer of pesto.

Smoked salmon sauteed in white wine-touch-of-cream pistachio sauce. Served with bowtie pasta.

Diced Maine shrimp sauteed with zucchini, grape tomatoes, shallow & garlic in a white wine saffron sauce tossed with casarecce pasta.

Italian-imported porcini sauteed in a white wine onion touch-of-cream sauce tossed with homemade fettuccine.

Mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample amount of white wine.

Baby rucola and red beets tossed with smoked prosciutto, toasted pine nuts, goat cheese and roasted peppers, in a fig balsamic dressing.

Imported from Naples buffalo milk mozzarella served with bresaola (cured beef), baby rucola, tomato and olives.

Rucola salad with dried figs, walnuts, pears and gorgonzola cheese in an extra virgin olive oil-balsamic vinegar dressing.

Lightly semolina floured calamari deep fried.\n(Fresh off the boat-never frozen from Rhode Island)

Filet Mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby rucola salad with shavings of Parmigiano Reggiano.

Portobello mushroom topped with goat cheese, black truffle and toasted almonds, baked and drizzled with balsamic.

Baby rucola tossed with prosciutto, artichokes, shavings of parmigiano cheese, olives and capers in a leek-garlic-olive oil dressing.

Thinly sliced fully cooked mediterranean octopus, dressed with a lemon vinaigrette and \ntopped with a rucola salad.

Homemade nutella and mascarpone cheesecake.

Cannoli filled with sheep milk ricotta imported from Sicily

Homemade pistachio pannacotta

Truffle shaped chocolate and hazelnut gelato

Homemade tiramisu'

All-natural flat iron steak lightly breaded, flash seared & topped with rucola, shavings of Parmigiano & bruschetta tomatoes, served next to mascarpone flavored mashed potatoes.

Salmon dusted with fresh herbs & pistachio, baked, topped with fried leeks, drizzled with a balsamic-wasabi dressing, served next to sauteed spinach.

All-natural boneless chicken thigh topped with prosciutto & Fontina cheese sauteed with shallots, rosemary, sage & mushrooms in a white wine demiglaze sauce, served next to rosemary roasted potatoes.

Tender filets of veal sauteed in a lemon butter caper herb sauce with artichokes & sundried tomatoes.

Filets of veal sauteed with mushrooms, figs & shallots, topped with Goat cheese & served in a red wine sauce.

Pork medallions pan-seared & topped with a yellow apple scallion pancetta demiglaze touch-of-honey sauce, served next to mascarpone flavored mashed potatoes & red beets.

All-natural chicken thigh sauteed with Whitaker mushrooms, black olives, sun-dried tomatoes & artichokes, served next to sauteed spinach.