Sogno Ristorante

Tossed with shaved pears and candied walnuts in a "caesar style" gorgonzola dressing

Portobello mushroom oven roasted with herbed bread crumbs, and served with an insalata tri colore and aged balsamic vinegar

Marinated grilled eggplant stuffed with herbed goat cheese over salsa rosa

Buffalo mozzarella imported from Campania, layered with beefsteak tomatoes and drizzled with basil extra virgin olive oil

Roasted Long Island duck wrapped in a savory crepe with fonduto and shaved black truffles

Fried calamari dusted with seasoned flour and tossed with arugula, hearts of palm, and herb cured olives, in a blood orange citronette

Sauteed shrimp with lemon, garlic, and smoked paprika, over a roasted red pepper and chickpea puree

Sushi grade tuna with grilled asparagus, lemon pressed olive oil, and capers

Manilla clams and P.E.I. mussels simmered in a delicate broth with preserved lemon, tomatoes, and anise, over fregola

Fresh plum tomato and basil with caramelized eggplant

Bow tie pasta with sauteed prosciutto and sun dried tomatoes, with mozzarella, fontina, bel paese, and parmigiano reggiano cheese

Garganelli pasta in a Bolognese meat ragu in the style of Emilia Romagna

Black fettuccine with sauteed Mediterranean baby calamari, calamata olives, and capers, in arrabbiata pomodoro

Shrimp, mussels, clams, and calamari sauteed with extra virgin olive oil, garlic, and pepperoncini, in a white wine and roasted tomato brodetto

House made gnocchi prepared with plum tomato, fresh mozzarella and fresh basil

Ear shaped pasta with caramelized sweet fennel sausage, broccoli rabe, white beans, and sliced toasted garlic, drizzled with Tuscan extra virgin olive oil

Semi boneless organic chicken breast with chorizo sausage, wild mushrooms, and agrodolce peppers, over garlic mashed potatoes

Herb roasted semi boneless organic chicken breast cooked under a brick with broccoli rabe, Italian sausage, and herbed potato gnocchi in a balsamic roasted garlic sauce

Served sliced with a summer root vegetable hash and a chianti demi-glace

Served with a jumbo lump crab meat risotto and a tarragon aioli

Pan seared mediterranian sea bass prepared with stewed white beans, escarole and sun dried tomatoes in an argumato di brodetto

Tilapia filet sauteed in pinot grigio wine with baby artichokes, capers, and lemon, over garlic braised spinach

Seared with sauteed Umbrian lentils and an eggplant caponata

Set over garlic spinach, with an artichoke and roasted red pepper lemon sauce

Fire roasted dry aged stripped steak rubbed with black pepper corns, served over haricot verts, caramelized onion, roasted potato and mushroom demi-glace

Marinated in rosemary and garlic, and served with a fregola primavera and goat cheese crema

Served with gorgonzola country mashed potatoes and red onion marmellata

Florentine style braised veal shank with saffron orzotto and truffle gremolata

Milk fed veal, prepared with prosciutto, sage and spinach, and set over roasted potatoes

White beans and toasted bread crumbs

Pine nuts and raisins

Roasted garlic and lemon