| Meatball al Sugo |
$5.95 |
Our specialty sausage meatball stuffed with roasted tomatoes and dates then dressed with tomato basil sauce and caramelized onions. |
| Eggplant Fries |
$6.95 |
Crispy eggplant fries encrusted with Spanish paprika and served with a spicy red pepper aioli. |
| Ravioloni al Tartufo |
$7.95 |
Handmade large vegetable ravioloni stuffed with a poached egg, dressed with pink creme sherry and black truffles. |
| Baked Stuffed Calamari |
$5.95 |
Stuffed with sautéed onions, spinach, and artisan cheeses. Served atop tomato basil sauce. |
| Sugo Pan Aglio Y Olio |
$5.95 |
Ciabatta bread served with roasted tomatoes, dressed with walnut pesto and fresh mozzarella, finished with fresh squeezed roasted garlic. |
| Spanakopita |
$5.95 |
Traditional Greek spinach pie, layered with phyllo dough, spinach, onions and ricotta cheese. Finished with muscatel wine reduction. |
| Bacon Wrapped Dates |
$6.95 |
Medjool dates stuffed with walnuts and wrapped with bacon. Served with a Romesco dipping sauce. |
| Euro-Mushrooms |
$5.95 |
Portobello, cremini, shitake and oyster mushrooms served with paprika aioli and basil. |
| Flatbread Piccolo |
$5.95 |
Southern Italian flatbread dressed with prosciutto di Parma, microgreens, thin asparagus, buffalo Mozzarella and red pepper coulis. |
| Finishing Condiments |
$1.95 |
Estate bottled extra-virgin olive oil, roasted garlic, vin cotto balsamic glaze, and pecorino romano cheese. |
| Crunchy Potatoes |
$4.95 |
Roasted crisp and fired twice then tossed with aged pecorino and served with garlic-paprika aioli. |
| Asparagus Stuzzichini |
$6.95 |
Thin asparagus dusted with Italian bread crumbs and served crunchy with two dipping sauces of walnut fig pesto aioli and romesco sauce. |
| Hunters Grilled Specialty Sausages |
$5.95 |
Dressed with caramelized onions and finished with balsamic reduction. |
| Prosciutto di Parma Ham |
$7.95 |
Prosciutto di Parma ham, fresh barrel aged feta cheese, and fresh fruit dressed with walnut pesto and a light balsamic glaze |
| Caprese Salad |
$10.95 |
Fresh buffalo mozzarella, basil and beefsteak tomatoes served atop mixed field greens and dressed with balsamic vinegar and estate bottled extra-virgin olive oil. |
| Insalata Misto |
$6.95 |
Fresh mixed field greens served with sweet grape tomatoes, caramelized radishes, caramelized onions, crispy shallots, and fresh mozzarella dressed with estate bottled extra-virgin olive oil and aged |
| Veal Shank Ravioli |
$19.95 |
Fresh handmade ravioli stuffed with slow roasted veal shank sauteed and served in a red wine, fig, and cherry demi glace. Accompanied by shitake mushrooms, roasted da vina tomatoes, crispy shallots, |
| Beggar s Purses di Parma |
$14.95 |
Pouches of pasta stuffed with provolone, asiago, fontina, and mozzarella cheeses. Served in a pink creme sherry sauce dressed with prosciutto di Parma and organic spinach. |
| Sugo Lasagna |
$13.95 |
Fresh handmade lasagna using cow s milk ricotta, slow roasted game meats, mild Italian sausage, fresh pasta, tomato basil sauce, and fresh mozzarella. |
| Fresh Black Truffle Pasta |
$17.95 |
Homemade fresh pasta tossed with braised pork cheek, black truffles, wild mushrooms, roasted infused tomatoes, and shaved Pecorino Grand Cru. Served alongside spinach and confit grape tomato. |
| Spaghetti and Meatballs |
$13.95 |
Our signature Sugo meatballs stuffed with Macedonian dates and caramelized onions served alongside our crispy roasted tomato stuffed meatballs. Accompanied by chitarra spaghetti in a tomato basil sau |
| Prosciutto |
$12.95 |
Prosciutto di Parma ham, mozzarella, pecorino Romano, shaved ricotta salata, fresh rosemary, walnut pesto, fresh arugula, and extra virgin olive oil. |
| Tosso Tosso Greek |
$11.95 |
Mozzarella, provolone, Mt. Vikos feta cheese, spinach, and figs. Finished with balsamic reduction. |
| Mushroom |
$11.95 |
Mozzarella, fresh basil, cremini, portabella, and shitake mushroom. |
| Parma |
$13.95 |
Prosciutto, provolone, fresh asparagus, roasted red peppers, poached egg and black truffles. |
| Sardinian |
$11.95 |
Pecorino Romano, shaved ricotta salata, fresh rosemary, walnut pesto, fresh arugula, and extra virgin olive oil. |
| Kid s Spaghetti |
$4.95 |
Butter or tomato basil sauce |
| Spaghetti and Meatballs |
$5.95 |
|
| Cheese Raviolis |
$5.95 |
With alfredo sauce. |
| Cheese Raviolis |
$4.95 |
With tomato basil sauce. |
| Cheese Flatbread. |
$6.95 |
|
| Federico s Pork Braciole |
$18.95 |
Pork tenderloin stuffed with walnut pesto, Italian sausage, dates, pecorino Romano cheese, and caramelized onions. Accompanied by a wild mushroom duxelle stuffed tomato, roasted red pepper coulis, an |
| Chicken Francais |
$19.95 |
Boneless breast of chicken, lightly dipped in an egg batter and pan sauteed in a lemon, butter, white wine, and French caper sauce. Served with grilled asparagus, and grilled vegetable torteloni. |
| Moscatel Filet |
$39.95 |
12 oz. prime beef tenderloin grilled and encrusted with bacon, dates, walnuts, and manchego cheese. Served atop braised pork, caramelized fennel and shallots and finished with a moscatel wine reducti |
| Sugo Three Tenors |
$21.95 |
1lb. lamb shank slow simmered in port wine, roasted garlic, and vin cotto for 7 hours. Served alongside parsnip puree, red pepper coulis, seasonal vegetable, and grilled hunters sausage. |
| Pork Tenderloin Paladar |
$18.95 |
Center cut of pork tenderloin served caprese style with fresh mozzarella, fresh basil, caramelized onions, mild Italian sausage, and crispy long stem artichokes. |
| Aunt Lena s Chicken |
$17.95 |
Breast of chicken dusted with Italian bread crumbs, dressed with prosciutto di Parma, walnut pesto, and fresh mozzarella. Served atop garganelli pasta in a pink creme sherry sauce with organic spinac |
| Pernice s Chicken |
$17.95 |
Dressed with tomato basil sauce, prosciutto di Parma ham, caramelized onions, dates, spinach, and provolone cheese. Served atop basil and black pepper papparadelle pasta tossed with roasted parsnips, |
| Sophia s Greek Style Halibut |
|
An 8 oz. center cut portion of halibut served atop roasted radishes, organic spinach, caramelized parsnips, wild mushrooms, and crispy long stem artichokes. Dressed with roasted garlic aglio y olio a |
