Dinner
Menu at Sorrento
Antipasti
Soft Polenta
and Jumbo Lump Crab Cake with Garlic Cream 9
Seared Hudson Valley Foie Gras with Poached Pear,
Gorganzola and Wilted Arulgula 15
Beef Tenderloin Carpaccio with Arugula and Shaved
Parmesan 9
Wild Mushroom Risotto with White Truffle Oil. 9
Classic Escargot with Garlic, Butter and Fines Herbs 9
Mussels in a Spicy Tomato Brodetto with Saffron Rouille 11
Farmers Market Tomatoes and Fresh Basil Bruschetta, Fresh
Basil and Liurian Olive Oil 9
Calamari Frittti with Spicy Marinara sauce 8
Jumbo Lump Crab Stuffed Mushrooms with a Trio of Sauces 9
Zuppe
Fresh Maine
Lobster Bisque 8
Classic Minestrone with Lentils 6
Insalate
Caprese
Salad with
Ripe Roma Tomatoes and Fresh Basil 8
Mediterranean
Salad with
Feta Cheese, Kalamata Olives and Pepperocini 7
Blood Orange and red Beet Salad with Seared Goat Cheese
Medallions 7
Traditional Caesar Salad 6
Primi
Piatti
Wild
Mushroom and Sage Raviolo with
Creminis and White Truffle Oil 17
Lobster and Arulgula Tortelloni with Lemon Cream and
Caviar 18
Panzerotti with Stewed Beef and Rosemary Pomodoro
Sugarosso 15
Shrimp and Leek Agnolotto with Roasted Peppers and
Cirtus Butter 14
(Primi
Piatti also Available in Appetizer Portions)
Secondi
Piatti
Seared Mullard
Duck Breast with
Truffle Potato Cake and Champagne Sabayon 22
Fire Grilled Herbed Chicken Breast and Market Vegetables
with a Red Wine Reduction 16
Veal Osso Buco with Stone Ground - Herbed Polenta 24
Pan Seared Wild Salmon with Scampi Risotto and Fines
Herbs - Pomodoro Sauce 19
Filet Mignon and Petite Lobster Tail with Gnocchi and
Gorgonzola 28
Lobster and Crab Canelloni with Stewed Arulgula and
Cirtus-Saffron Reduction 21
Porcini Crusted Gulf Red Snapper with Lobster Risotto
and Caviar Butter 23
Veal Medallions with Risotto al Salto, Pearl Onions
and Green Beans 25
Double Lamb Chop stuffed wth Goat Cheese and Herbs
with Grilled Fennel and Trevisio 26
Cioppino, Fresh Seasonal Seafood in a spicy Tomato Broth 22
Open Face Lasagna with Prime Ground Tenderlion of
Beef, Ricotta and Pecorino 16
Grilled Venison Chops with Dried Cherry Couscous and
Port - Cipollini Reduction 28
Prosciutto Wrapped Tenderloin of beef with Foie Gras
Tortelloni and Roasted Pear Sauce 26
Spaghetti and Veal Meatballs with Fresh Tomato and Whole
Milk Mozzarella 12
 
Sunday Brunch Menu |
