Sophia's Restaurant and Tapas

Ciabatta bread served with roasted tomatoes, dressed with walnut basil pesto and fresh mozzarella, finished with fresh roasted garlic.

Estate bottled extra-virgin olive oil, roasted garlic, balsamic glaze, and pecorino romano cheese.

Two home made rice balls, mixed with romano cheese and fresh basil, filled with an italian sausage tomato basil sauce, and rolled in italian bread crumbs.

Traditional greek spinach pie, layered with phyllo dough, spinach, onions and ricotta cheese.

Homemade sausage meatballs served with tomato basil sauce and caramelized onions.

Dressed with fresh tomato basil sauce, pecorino, provolone, and bocconcini di mozzarella cheese.

Dressed with caramelized onions, peppers, and finished with date balsamic glaze.

Boneless chicken breast individually dressed and topped with walnut basil pesto, roasted red peppers, and buffalo mozzarella served on skewers.

Tender calamari tossed with banana peppers, flash fried and served with a lightly spiced red sauce.

Jumbo white shrimp wrapped in apple wood smoked bacon and garnished with our garlic aglio.

Roasted red potatoes fired twice then tossed with aged pecorino and served with paprika garlic aioli.

Sauteed with sweet vermouth, roasted garlic, served in a fresh tomato puttanesca sauce.

A large sauteed bimini crab cake topped with our lemon herb cream sauce.

Grilled chicken tossed in a white truffle cream sauce with petals of artichoke pasta, roasted red peppers, and artichoke hearts.

Jumbo white shrimp sauteed and served over Italian polenta and golden raisins.

Veal tenderloin stuffed with mascarpone, cream cheese, sun-dried tomatoes, and shallots, rolled in italian bread crumbs and finished with a mushroom cognac sauce.

Fresh buffalo mozzarella, basil and beefsteak tomatoes served atop mixed field greens and dressed with balsamic vinegar and estate bottled extra-virgin olive oil.

Organic spinach, red onions, bacon, ricotta salata cheese, strawberries, crumbled blue cheese, and toasted almonds tossed in warm apple vinaigrette.

Crisp romaine lettuce tossed in our traditional caesar dressing, topped with homemade croutons and shaved parmesan cheese.

Vine ripe tomatoes with fresh mozzarella, feta, specialty artisan cheese, roasted red peppers, artichoke hearts, and prosciutto ham, served with mixed field greens, assorted and seasonal condiments and finished with an aged fig balsamic vinegar and extra-virgin olive oil.

8 Oz. center cut of atlantic salmon dressed with roasted tomatoes, walnut pesto, roasted fennel, and shallots, served on mixed greens, artisan cheese, roasted peppers, and sweet grape tomatoes.

Asiago, mozzarella, provolone, and pecorino romano cheese.

Dressed with fresh tomato basil, caramelized onions and mild sausage.

Asparagus, roasted Italian peppers, sweet grape tomatoes, cremini mushrooms, provolone, and mozzarella cheese.

Prosciutto di parma ham, pecorino romano, fire roasted red peppers, shaved ricotta salata, fresh rosemary, walnut pesto, fresh arugula, and extra virgin olive oil.

Roasted chicken, ricotta salata, roasted tomatoes, fresh arugala, and organic spinach baked with a walnut basil pesto finished with a white balsamic creme.

Fresh asparagus, crispy bacon, grape tomatoes, mushrooms, shaved ricotta salata, olives, mozzarella, walnut pesto, fresh arugala and finished with a white balsamic creme.

All dark meat chicken on the bone, slow cooked for 5 hours. Served with porcini mushroom ravioli, fresh tomato basil sauce, grilled italian peppers, and italian sausage.

Served with linguine finished in light tomato basil sauce. Eggplant parmesan also available.

Boneless breast of chicken, lightly dipped in an egg batter and pan- sauteed in a lemon- butter, white wine and french caper sauce over angel hair pasta, accompanied with flash fried asparagus.

Breast of chicken baked with provolone and figs. Served with strozapretti pasta, tossed in an alfredo tomato vodka sauce setting atop fresh organic spinach.

Two sausage meatballs served over our fresh chitarra spaghetti in a tomato basil sauce.

Traditional lasagna stuffed with italian sausage.

Pouches of pasta stuffed with provolone, asiago, fontina, and mozzarella cheese brought together in a pink creme sherry sauce and dressed with organic spinach.

One eggplant medallion, grilled italian sausage, buffalo mozzarella cheese, grilled peppers, and mushroom ravioli's in our marinara sauce, sitting atop of prosciutto di parma.

1 Lb lamb shank cooked 7 hours in port wine and served over imported organic faro, tossed in a braising au jus, accompanied with Italian sausage.

Two 12oz veal chops atop shallots, fennel, roasted tomatoes, and dried figs, dressed with vin cotto and served with radiatorri pasta, tossed in a pink vodka sauce.

Bone in pork chop stuffed with bartlett pears poached in moscato d' asti wine, served with garlic mashed potatoes and grilled asparagus.

2 Center cuts of pork tenderloin stuffed with italian sausage, arugala, romano cheese, roasted tomatoes and caramelized onions, topped with melted mozzarella cheese and balsamic glaze, setting atop mushrooms. Served with our signature baked potato and fried artichoke.

10 Oz black angus rib eye grilled and topped with gorgonzola cream sauce served with garlic mashed potatoes and seasonal vegetable.

Jumbo white shrimp pan-sauteed in a lemon- butter sauce served over a bed of linguine, accompanied by roasted garlic, red peppers, and crispy long-stem artichokes.

Mediterranean mussels, salmon, and shrimp served over linguini with your choice of tomato puttanesca or lemon- butter sauce.

8 Oz center-cut portion of fresh sea bass or halibut. Served atop roasted radishes, organic spinach, caramelized parsnips, wild mushrooms and crispy long-stem artichokes. Dressed with roasted garlic aglio y olio and crunchy parsnips.

(Butter or tomato basil sauce).

With tomato basil sauce.