Sofia's Ristorante

Dinner Menu

ANTIPASTI –APPETIZERS

CALAMARI DORATI – GOLDEN FRIED CALAMARI SERVED WITH MARINARA SAUCE HOT OR SWEET 12

CALAMARI BALSAMICO – GOLDEN FRIED CALAMARI DRIZZLED IN A BALSAMIC REDUCTION OVER
ARUGALA 12

VONGOLE IN BRODO - STEAMED CLAMS RED OR WHITE 11

VONGOLE OREGANATA - ONE DOZEN CLAMS STUFFED WITH BREAD CRUMBS & FRESH HERBS
BAKED IN GARLIC & OIL 15

COZZE MARINARA - MUSSELS MARINARA HOT OR SWEET 9

PORTOBELLO RIPIENO – PORTOBELLO MUSHROOM STUFFED WITH CRABMEAT, ROASTED
PEPPERS & CAPERS IN A CREAMY GORGONZOLA SAUCE 12

PORTOBELLO E RABE – SAUTEED PORTOBELLO & BROCCOLI DI RABE 10

SPIEDINO ROMANO – SERVED IN A PINK CAPER SAUCE 8

GAMBERONI AGLIO E OLIO – SHRIMP SAUTEED WITH POTATOES AND HOT PEPPERS IN A
GARLIC & OIL SAUCE 13

MELANZANE RIPIENE – EGGPLANT ROLLATINI 9

CARCIOFINI OREGANATI – ARTICHOKE HEARTS TOPPED WITH BREAD CRUMBS, FRESH HERBS, GARLIC & OLIVE OIL 10

SALSICCIA CALABRESE – SAUSAGE SAUTEED WITH HOT PEPPERS AND POTATOES 9

TORRE VEGETALI – A TOWER OF GRILLED VEGGIES & FRESH MOZZARELLA DRIZZLED IN A BALSAMIC REDUCTION 10

ANTIPASTO ASSORTITO – A TASTEFUL ASSORTMENT OF CURED MEATS & CHEESE WITH MARINATED ROASTED PEPPERS & OLIVES 11

CAPRICCIOSO - FRESH MOZZARELLA, ROASTED PEPPERS & TOMATOES 10

INSALATE - SALADS

INSALATA DELLA CASA – A MIXTURE OF ICEBERG & ROMAINE WITH TOMATO WEDGES IN OUR HOUSE DRESSING 7

INSALATA DI CESARE – CRISP ROMAINE LETTUCE TOSSED WITH SOFIA’S CAESAR
DRESSING & FRESHLY BAKED CROUTONS
8

ARUGALA SALAD - WITH GOAT CHEESE & WALNUTS IN A BALSAMIC VINAIGRETTE 9

INSALATA ALLA SOFIA - FRESH CRISP ROMAINE WITH ARTICHOKE HEARTS, ROASTED PEPPERS & GORGONZOLA CHEESE IN OLIVE OIL & RED WINE VINEGAR 10

PASTORE SALAD - TOMATO, ONION, CANNELLINI BEANS & OLIVES IN OLIVEOIL & RED WINE VINEGAR 9

INSALATA SUSANNA – MESCULIN WITH SHAVED PEARS WALNUTS & GORGONZOLA CHEESE
IN A BALSAMIC VINAIGRETTE 10

INSALATA GABRIELLA – MESCULIN SALAD WITH APPLES, CRANBERRIES & GOAT CHEESE IN A BALSAMIC VINAGRETTE 10

ZUPPE – SOUPS

PASTA E FAGIOLI 7

TORTELLINI IN BRODO 7

ESCAROLE E FAGIOLI 7

STRACCIATELLA ROMANA 7

FARINACEI – PASTA

LINGUINI AL PARMIGGIANO REGGIANO – HOUSE SPECIALTY - PASTA TABLE SIDE IN THE CHEESE WHEEL                                                                                  FOR ONE $17

           FOR TWO $32

BUCATINI ALLA CIOCARA (PROSCIUTTO, MUSHROOMS, ONIONS & JUNE PEAS TOSSED IN OLIVE OIL & PARMIGIANO CHEESE                                                  16

RIGATONI ALLA VODKA                                                                                               14

RIGATONI BARESI (SPINACH, SAUSAGE, GARLIC & OIL TOUCH OF RED)                16

RIGATONI DEL NONNO (BROCCOLI DI RABE, OLIVES GARLIC & OIL)                      16

LINGUINI CLAM SAUCE RED OR WHITE 18

LINGUINI CARBONARA (PROSCIUTTO, ONIONS, PARMIGGIANO & CREAM SAUCE)                                                                                                                                           16

PENNE CARCIOFI E POLLO (CHICKEN & ARTICHOKES PINK CREAM SAUCE)          16

CAPPELLINI RICETTA (SHRIMP, BROCCOLI DI RABE, GARLIC & OIL TOUCH OF HOT

CHERRY PEPPERS)                                                                                                           19

FUSILLI GUSTOSI (SHRIMP, MUSHROOMS & SPINACH IN A LIGHT MARINARA SAUCE)                                                                                                                       19

RISOTTO (WILD MUSHROOMS, ASPARAGUS IN A CREAM SAUCE)                         15

RISOTTO WITH CHICKEN                                                                                         18

RISOTTO WITH SHRIMP                                                                                           21

POLLO – CHICKEN

POLLO SAVOIA BONELESS (CHICKEN IN BALSAMIC SAUCE)                              17

POLLO ARRABIATO (HOT PEPPERS, SAUSAGE & POTATOES)                        18

POLLO SOFIA (PROSCIUTTO, ROASTED PEPPERS, SPINACH & MOZZARELLA) 19

POLLO VESUVIANO (ARTICHOKES, SUNDRIED TOMATOES, MADEIRA WINE) 18

POLLO ASPARAGHI (ASPARAGUS, MOZZARELLA, SHERRY WINE SAUCE)         18

POLLO ALLA PIACERE (FRANCESE, MARSALA, PICCATA OR PARMIGIANO)     17

POLLO LEGGERO (GRILLED CHICKEN TOPPED WITH ROASTED PEPPERS OVER

BROCCOLI DI RABE)                                                                                             18

POLLO CASARECCIO (WHITE WINE LEMON SAUCE, CHOPPED TOMATOES & OVER FRESH ARUGALA)                                                                                                  18

POLLO GABRIELLA (SUNDRIED TOMATOES, ROASTED PEPPERS, BALSAMIC SAUCE 18

POLLO SUSANNA BREADED CHICKEN CUTLETS OVER CHOPPED ARUGALA, TOMATO & FRESH MOZZARELLA SALAD IN BALSAMIC VINAIGRETTE)             18

VITELLO - VEAL

VITELLO ROMANA (PROSCIUTTO & MOZZARELLA OVER SPINACH)             19

VITELLO TOSCANO (GRILLED EGGPLANT, MOZZARELLA, SHERRYWINE)      19

VITELLO ALLA BOSCO (MUSHROOMS & ARTICHOKES IN A BRANDY CREAM SAUCE) 19

VITELLO ASPARAGHI (ASPARAGUS, MOZZARELLA, SHERRY WINE)               19

VITELLO LOMBARDO (DRIED SALAMI, SHITAKE, GORGONZOLA CHEESE)   19

VITELLO AI FERRI (GRILLED MEDALLIONS OVER SPINACH TOPPED WITH OLIVE OIL & CAPERS                                                                                                                19

VITELLO ALLA PIACERE (MARSALA, FRANCESE, PICCATA OR PARMIGIANO) 19

VITELLO GABRIELLA (BREADED VEAL CUTLETS OVER BROCCOLI DI RABE & POTATOES)                                                                                                   20

VITELLO SUSANNA (BREADED VEAL CUTLETS OVER CHOPPED ARUGALA, TOMATO & FRESH MOZZARELLA SALAD IN BALSAMIC VINAIGRETTE)                                     20

VITELLO FIORUCCI (FRESH MOZZARELLA, OLIVES & PROSCIUTTO)              20

VITELLO TRE COLORE (PROVOLONE, ARTICHOKES & ROASTED PEPPERS)      20

PESCE - FISH

GAMBERI ALLA PIACERE (SHRIMP PREPARED MARINARA, PARMIGIANO, OREGANATA, FRA DIAVOLO, SCAMPI OR FRANCESE) 20

GAMBERONI ALLA SOFIA (SHRIMP, SUN DRIED TOMATOES, ARTICHOKE HEARTS, SHERRY WINE SAUCE OVER SPINACH) 21

GAMBERONI ALLA GRIGLIA (GRILLED SHRIMP WITH FRESH SPICES & HERBS OVER

BROCCOLI DI RABE) 21

SOGLIOLA FIORENTINO (FLOUNDER IN A LEMON CAPER SAUCE OVER SPINACH WITH TOMATOES) 20

SOGLIOLA RIPIENO (FLOUNDER STUFFED WITH CRABMEAT, ROASTED

PEPPERS, CAPERS, LEMON WINE SAUCE) 22

SOGLIOLA FRITTA (FLOUNDER BREADED & GOLDEN FRIED OVER ARUGALA, CHOPPED TOMATOES,
BALSAMIC VINAIGRETTE) 19

CALAMARI MARINARA OR FRA DIAVOLO OVER LINGUINI 20

CALAMARI TOSCANI (SAUTEED CALAMARI, OLIVES, CAPERS & ROASTED PEPPERS IN A MARECHIARO OR WHITE WINE SAUCE SERVED OVER TOASTED BREAD) 21

SALMONE RIPIENO – WILD SALMON STUFFED WITH CRABMEAT, ROASTED

PEPPERS, CAPERS IN A GORGONZOLA CREAM SAUCE 24

ZUPPA DI PESCE (SHRIMP, CLAMS, FLOUNDER, CALAMARI & MUSSELS) SERVED RED OR WHITE OVER LINGUINI 24

SIDE ORDERS

BROCCOLI DI RABE (IN SEASON) 9

BROCCOLI 7

SPINACH 7

MUSHROOMS 6

PASTA (MARINARA OR GARLIC & OIL) 6

ADD TO ANY DISH

CHICKEN 4

SHRIMP 7

SAUSAGE 3

MEATBALLS 3

BAMBINI – CHILDREN (10 AND UNDER)

PASTA (MARINARA OR BUTTER) 6

CHEESE RAVIOLI TOMATO SAUCE 8

CHICKEN FINGERS & FRIES 8

PASTA ALFREDO 8

BEVANDE – DRINKS

COFFEE 2

CAPPUCCINO 4

ESPRESSO 3

DOUBLE ESPRESSO 4

TEA 2

HERBAL TEAS 3

BOTTLED MINERAL WATER 7

SODAS OR ICED TEA (NO REFILLS) 2

SHIRLEY TEMPLE 2

MILK/CHOCOLATE MILK 2

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