Sotano Menu

Stuffed with spinach and ricotta, baked with mozzarella, tomato and basil.

Served over baby arugula, tomato, fennel, black olives, roasted red peppers, drizzled with fresh lemon olive oil.

Fresh burrata cheese, thinly sliced imported ham, grape tomatoes, roasted red peppers, drizzled with fig balsamic reduction.

Selection of imported cheeses and cured meats, served with crostini and dried fruit.

Prince Edward Island mussels sautéed in olive oil, garlic, parsley, white wine.

Served with saffron aioli.

Tomato gravy, Parmesan, pesto crostini.

Romaine hearts, garlic Parmesan croutons, shaved Reggiano.

Gorgonzola cheese, grapes, pears, pistachios, dried cranberries, baby greens, pomegranate balsamic vinaigrette.

Feta cheese, sliced tomatoes, cucumbers, Kalamata olives, red onion, romaine, red wine vinaigrette.

Homemade mozzarella, grilled eggplant, artichoke hearts, tomatoes, olives, roasted peppers, baby greens, balsamic vinaigrette.

Tossed with pork tenderloin ragu, finished with freshly grated Pecorino Romano.

Served with wild mushrooms in truffle butter sauce.

Sauteed with extra virgin olive oil, garlic, sun-dried tomato pesto, orecchiette.

Slow braised lamb shank over rosemary potatoes, rioja reduction.

Quail eggs, foie gras, truffle Parmesan, French fries and baby greens.

Chicken breast crusted with Parmesan, herbs, bread crumbs, mozzarella, pomodoro sauce, linguini, garlic, extra virgin olive oil.

Pan-seared in sweet and hot cherry peppers, served with garlic rosemary potatoes, baby vegetables.

Pan-seared dry sea scallops over parmesan risotto in lobster butter sauce.

Charcoal grilled center cut swordfish skewered with onions, peppers, tomatoes topped with ladolemono sauce over rosemary potatoes.

Served with red quinoa, baby vegetables and a citrus beurre blanc.

Shrimp, clams, mussels, calamari and arborio rice in a saffron-tomato broth.

Stuffed with spinach and ricotta, baked with mozzarella, tomato and basil.

Saffron aioli.

PEI mussels sautéed in olive oil, garlic, parsley, white wine or fra diavolo.

Tomato gravy, Parmesan, pesto crostini.

Gorgonzola, grapes, pears, pistachios, dried cranberries, baby greens, pomegranate balsamic vinaigrette.

Feta, tomato, cucumber, Kalamata olives, red onion, romaine, red wine vinaigrette.

Vodka sauce or pomodoro sauce.

White wine and lemon-caper sauce.

Sauteed jumbo shrimp in spicy tomato sauce.

Hot and sweet cherry pepper sauce.

Shrimp, clams, mussels, calamari in saffron tomato broth.

Thinly pounded chicken breast, sautéed in white wine, lemon, butter, fresh parsley.

Panko and Parmesan crusted chicken breast, pan fried, topped with homemade tomato sauce, fresh mozzarella.

Stuffed with prosciutto di Parma, mozzarella, baby spinach, baked in wild mushroom sauce.

Garnished with lobster crostini.

Truffle mascarpone crostini.

Sauteed scallops, shrimp, calamari, clams, mussels in fra diavolo sauce tossed with linguini.

Stuffed with spinach and ricotta, baked with mozzarella, tomato and basil.

Served over baby arugula, tomato, fennel, black olives, roasted red peppers, drizzled with fresh lemon olive oil.

Fresh burrata cheese, thinly sliced imported ham, grape tomatoes, roasted red peppers, drizzled with fig balsamic reduction.

Selection of imported cheeses and cured meats, served with crostini and dried fruit.

Each.

Each.

Served with saffron aioli.

Tomato gravy, Parmesan, pesto crostini.

Prince Edward Island mussels sautéed in olive oil, garlic, parsley, white wine.

Romaine hearts, garlic Parmesan croutons, shaved Reggiano.

Gorgonzola cheese, grapes, pears, pistachios, dried cranberries, baby greens, pomegranate balsamic vinaigrette.

Feta cheese, sliced tomatoes, cucumbers, Kalamata olives, red onion, romaine, red wine vinaigrette.

Quinoa, chickpeas, avocado, baby kale, fresh herb vinaigrette, grilled shrimp.

Shrimp, calamari, octopus, scallops over baby arugula, frisee, radicchio and citrus vinaigrette.

Baby arugula, cucumbers, cherry tomatoes, chickpeas topped with grilled lemon chicken.

Basil pesto, olive tapenade, fresh mozzarella and patatas bravas.

Grilled fresh salmon, baby greens, caponata and rosemary sage fries.

Prime dry aged beef, thick bacon, melted cabrales cheese and shoestring fries.

Breast of chicken breaded in Parmesan in a light prosecco sauce with spinach and rosemary potatoes.

Served on pita bread with lettuce, tomato, onion, tzatziki sauce, served with rosemary French fries.

Chicken breast crusted with parmesan, herbs, bread crumbs, mozzarella, pomodoro sauce, linguini, garlic, extra virgin olive oil.

(Spicy) Sautéed jumbo shrimp, spicy tomato sauce, tagliatelle.

Pork tenderloin ragu, grated Pecorino Romano.

Wild mushrooms, truffle butter sauce.

Stuffed with spinach and ricotta, baked with mozzarella, tomato and basil.

Saffron aioli.

PEI mussels sautéed in olive oil, garlic, parsley, white wine or fra diavolo.

Tomato gravy, Parmesan, pesto crostini.

Gorgonzola, grapes, pears, pistachios, dried cranberries, baby greens, pomegranate balsamic vinaigrette.

Feta, tomato, cucumber, Kalamata olives, red onion, romaine, red wine vinaigrette.

Vodka sauce or pomodoro sauce.

White wine and lemon-caper sauce.

Sauteed jumbo shrimp in spicy tomato sauce.

Hot and sweet cherry pepper sauce.

Shrimp, clams, mussels, calamari in saffron tomato broth.

Thinly pounded chicken breast, sautéed in white wine, lemon, butter, fresh parsley.

Panko and Parmesan crusted chicken breast, pan fried, topped with homemade tomato sauce, fresh mozzarella.

Stuffed with prosciutto di Parma, mozzarella, baby spinach, baked in wild mushroom sauce.

Garnished with lobster crostini.

Truffle mascarpone crostini.

Served over roasted garlic mashed potatoes, vegetables, drizzled with rioja wine reduction.

Sauteed scallops, shrimp, calamari, clams, mussels in fra diavolo sauce tossed with linguini.

Served with vegetable orzo, wilted spinach, white wine, capers, grape tomatoes, lemon.

Tomato concasse, wild mushroom, asparagus, goat cheese.

Country ham, Gruyère, roasted red peppers, leeks, herb baby potatoes.

10 oz prime shell steak, two eggs, jalapeño pesto, patatas bravas.

Brioche, ham, Gruyère, Dijon, mornay, fried egg.

Whole wheat bread, Gruyère, lobster bisque.

Served with spinach. Choice of: prosciutto di Parma, smoked salmon.

Country bread, spinach, tomato, poached eggs.

Mixed berry compote, mascarpone.

Crispy buttermilk fried chicken, homemade waffles, calabrian chili honey.

Stuffed with spinach and ricotta, baked with mozzarella, tomato and basil.

Served over baby arugula, tomato, fennel, black olives, roasted red peppers, drizzled with fresh lemon olive oil.

Fresh burrata cheese, thinly sliced imported ham, grape tomatoes, roasted red peppers, drizzled with fig balsamic reduction.

Selection of imported cheeses and cured meats, served with crostini and dried fruit.

Each.

Each.

Served with saffron aioli.

Tomato gravy, Parmesan, pesto crostini.

Prince Edward Island mussels sautéed in olive oil, garlic, parsley, white wine.

Romaine hearts, garlic Parmesan croutons, shaved Reggiano.

Gorgonzola cheese, grapes, pears, pistachios, dried cranberries, baby greens, pomegranate balsamic vinaigrette.

Feta cheese, sliced tomatoes, cucumbers, Kalamata olives, red onion, romaine, red wine vinaigrette.

Quinoa, chickpeas, avocado, baby kale, fresh herb vinaigrette, grilled shrimp.

Shrimp, calamari, octopus, scallops over baby arugula, frisee, radicchio and citrus vinaigrette.

Baby arugula, cucumbers, cherry tomatoes, chickpeas topped with grilled lemon chicken.

Basil pesto, olive tapenade, fresh mozzarella and patatas bravas.

Grilled fresh salmon, baby greens, caponata and rosemary sage fries.

Prime dry aged beef, thick bacon, melted cabrales cheese and shoestring fries.

Breast of chicken breaded in Parmesan in a light prosecco sauce with spinach and rosemary potatoes.

Served on pita bread with lettuce, tomato, onion, tzatziki sauce, served with rosemary French fries.

Chicken breast crusted with parmesan, herbs, bread crumbs, mozzarella, pomodoro sauce, linguini, garlic, extra virgin olive oil.

(Spicy) Sautéed jumbo shrimp, spicy tomato sauce, tagliatelle.

Pork tenderloin ragu, grated Pecorino Romano.

Wild mushrooms, truffle butter sauce.

Stuffed with spinach and ricotta, baked with mozzarella, tomato and basil.

Saffron aioli.

PEI mussels sautéed in olive oil, garlic, parsley, white wine or fra diavolo.

Tomato gravy, Parmesan, pesto crostini.

Gorgonzola, grapes, pears, pistachios, dried cranberries, baby greens, pomegranate balsamic vinaigrette.

Feta, tomato, cucumber, Kalamata olives, red onion, romaine, red wine vinaigrette.

Vodka sauce or pomodoro sauce.

White wine and lemon-caper sauce.

Sauteed jumbo shrimp in spicy tomato sauce.

Hot and sweet cherry pepper sauce.

Shrimp, clams, mussels, calamari in saffron tomato broth.

Thinly pounded chicken breast, sautéed in white wine, lemon, butter, fresh parsley.

Panko and Parmesan crusted chicken breast, pan fried, topped with homemade tomato sauce, fresh mozzarella.

Stuffed with prosciutto di Parma, mozzarella, baby spinach, baked in wild mushroom sauce.

Garnished with lobster crostini.

Truffle mascarpone crostini.

Served over roasted garlic mashed potatoes, vegetables, drizzled with rioja wine reduction.

Sauteed scallops, shrimp, calamari, clams, mussels in fra diavolo sauce tossed with linguini.