Sorrento's Ristorante Menu

Baked Feta & Mediterranean Olive Plate

Feta cheese, pitted mixed olives, roasted plum tomatoes, garlic slices, Italian herbs and olive oil, baked until cheese is hot and creamy.oil, baked until cheese is hot and creamy.

Clams alle Sorrento's

Hard shell clams, red peppers, fresh herbs, lemon, garlic, cream and red pepper flakes

Ahi Carpaccio

Thinly sliced, barely touched to the grill Ahi, drizzled with pure olive oil, house made citrus vinaigrette, touched with lemon zest and fried capers.

Fire Calamari

Cayenne dusted, flash fried, served with lemon pepper aioli.

Sautéed Mushroom Caps

Cremini mushroom caps, sautéed in butter with house seasoning, deglazed with red wine, simmered in a demi glaze, finished with garlic compound butter and fresh rosemary.

Spinach & Artichoke Dip

Fire roasted artichokes and fresh spinach mixed with herbs and cheeses, oven baked, served with grilled flatbread.

Caesar

Baby Romaine, parmigiano, focaccia croutons, and tossed in garlic anchovy dressing. Add grilled chicken breast for $6 or prawns for $9

Beet and Burrata Salad

Arugula, roasted beets, cherry tomatoes, tossed with basil vinaigrette, burrata ball, basil chiffonade, finished with Maldon sea salt.

Leafy Greens Salad

Spring mix, red onions, cucumbers, tomatoes, Feta cheese, Italian vinaigrette.

Autumn Harvest Salad

Arugula, apples, craisins, candied pumpkin seeds, crumbled goat cheese, rice wine vinaigrette, crispy onions and blackened prawns.

Wedge Salad

Iceberg lettuce, blue cheese dressing, pancetta, Gorgonzola cheese, diced Roma tomatoes, scallions and basil

Tomato Basil Bisque

House Made. Add Crab - $12

Chicken Penne Alfredo

Grilled chicken tossed with broccolini, smoked almonds, roasted garlic, penne pasta, Alfredo sauce, finished with smoked Gouda and fried sage leaves.

Spicy Prawn Risotto

Large prawns cooked in our house blackening seasoning, served on a creamy lemon-pepper, green onion risotto, lightly dusted with parmesan, finished with a lemon wheel.

Ravioli ai Funghi

Wild mushroom filled ravioli tossed with sautéed crimini mushrooms, sage & mushroom infused olive oil, finished with freshly grated parmigiano reggiano & fried sage leaves.

Linguine il Pescatore

Scallops, prawns, crab, roasted red peppers, lemon, basil, cream, scallions and red pepper flakes.

Sausage & Pepper Classico

Spicy Italian sausage, onions, bell peppers, roasted garlic cloves, oregano, sautéed in olive oil, tossed with penne pasta, butter, topped with smoked Gouda and parsley.

NY Steak

Herb, Worcestershire, marinated NY steak with locally made smoky pepper seasoned salt, topped with sautéed cremini mushroom quarters. Served with seasonal vegetables and your choice of - brown butter-Parmesan fingerling potatoes or rosemary fries.

Prime Filet

Double R Ranch - Northwest Beef 8 oz. center cut with an herb compound butter. Served with seasonal vegetables and your choice of - brown butter-Parmesan fingerling potatoes or rosemary fries.

Stuffed Acorn Squash

Roasted acorn squash stuffed with sautéed portobello mushrooms, roasted plum tomatoes, garlic and seasonal vegetables, tossed with wild rice, finished with toasted walnuts and basil chiffonade.

Italian Sausage & Spinach Cannelloni

Italian sausage, spinach and ricotta rolled up in fresh pasta sheets, in a spiced pink sauce and covered in mozzarella, oven baked until hot and bubbly.

Cioppino

Scallops, clams, crab, and prawns in a light tomato based broth. Served with warm bread.

Seared Duck Breast

Porcini seasoned duck breast pan seared, topped with a cherry, coffee Demi glace, with sauteed cremini mushrooms. Served with seasonal vegetables and brown butter-Parmesan fingerling potatoes.

Rack of Lamb

Dijon & pistachio crusted. Served with seasonal vegetables and your choice of brown butter-Parmesan fingerling potatoes or rosemary fries.

Sliced Chicken Breast

Rosemary Fries

Add Parmesan to fries for $2

Roasted Mushrooms

Anchovies

Seasonal Vegetables

Crab

Prawns

Red Wine Demi Sauce