Sole Mio

Chef's selection of Italian charcuterie.

Fried calamari served with marinara.

Mascarpone, diced tomatoes and sweet red onions baked on house-made flatbread garnished with balsamic reduction, chopped basil, arugula and Parmigiano.

Please call the restaurant for daily soup selection.

Quartered hearts of romaine, white truffle, Caesar dressing, butter-bread croutons and shaved Pecorino.

Mixed organic field greens, balsamic vinaigrette, shaved carrot, grape tomatoes and pickled onion.

Tomatoes, mozzarella and basil with extra virgin olive oil and balsamic reduction.

Eggplant, fennel, zucchini, peppers, onions, pesto vinaigrette and Parmesan.

Roma tomatoes, fresh mozzarella and torn basil.

Mascarpone, bruschetta salad, chicken and mozzarella cheese.

Sausage, peppers, onions and provolone.

Sliced meatballs, mascarpone, pepperoncini and peppadew.

Sliced ribeye grilled with onions and peppers, smothered with American cheese sauce and served on a house-made Italian sub roll. Not pressed. Served with side salad and house-cured pickles.

Capicola, mortadella and salami, stacked high with provolone, seasoned lettuce, sliced tomatoes and banana peppers. Not pressed. Served with side salad and house-cured pickles.

Lightly breaded chicken cutlet topped with marinara, provolone and oregano. Served on a house-made Italian sub roll. Not pressed. Served with side salad and house-cured pickles.

Marinated grilled vegetables stacked high. Served with lettuce, tomato, onion and hummus rolled on our very own vegan lavash bread. Not pressed. Served with side salad and house-cured pickles.

Pancetta, egg and Parmesan sauce.

Penne pasta tossed with pesto, ricotta and eggplant and topped with marinara sauce.

House-made ravioli stuffed with ricotta, fontina, mozzarella and Parmesan in red sauce.

House blend of ground meats, spices and ricotta wrapped in house-made crepes, topped with mozzarella and baked in our marinara sauce.

House-made crepes, wilted spinach, house-made ricotta, marinara and provolone cheese.

House-made pasta layered with ricotta and our beef and pork ragu.

Parmesan-crusted chicken topped with mozzarella over spaghetti with marinara.

Marinara with sauteed onion, smoked bacon and a hint of spice.

Cream, butter and Parmesan.

Spicy marinara.

Blend of marinara, ricotta and pesto.

Tomato sauce with herbs.

Extra virgin olive oil with Parmesan, basil and garlic.

Beef and pork simmered in tomatoes and herbs and spices.

Cooked vodka reduced with marinara and cream.

Mascarpone, diced tomatoes and sweet red onions, baked on house-made flatbread garnished with balsamic reduction, chopped basil, arugula and Parmigiano.

Romaine with our house-made white truffle Caesar dressing topped with chopped tomatoes and croutons.

Fresh tomatoes with mozzarella, basil and balsamic drizzle.

Sliced apples and oranges with goat cheese and walnuts over arugula with citrus vinaigrette.

Organic mixed greens, carrots, cucumber, olives, pickled onions and tomato with house-made vinaigrette.

Chef's selection of Italian charcuterie. For two people.

Fried calamari served with marinara.

Citrus-marinated sliced raw beef served with shredded Parmesan, capers and arugula-seasoned and drizzled with extra virgin olive oil.

House-made meatballs and marinara.

Please call the restaurant for daily soup selection.

House-made ravioli stuffed with ricotta, fontina, mozzarella and Parmesan in red sauce.

Smoked bacon, egg and Parmesan sauce.

Clams in white wine, extra virgin olive oil and clam sauce.

House-made potato dumplings tossed with mushrooms, asparagus and white truffle sauce.

Lobster ravioli with field peas in brandy cream sauce, topped with arugula.

House-made pasta layered with our fresh-made ricotta and ragu.

House-made crepes stuffed with fresh spinach and seasoned ricotta baked in our marinara sauce.

Parmesan-crusted eggplant layered with provolone and marinara over spaghetti.

House blend of ground meats, spices and ricotta wrapped in house-made crepes, topped with mozzarella and baked in our marinara sauce.

Seared scallops served with fennel salad and lemon butter caper sauce over vegetarian polenta.

Pounded and rolled breast of chicken stuffed with ricotta, breadcrumbs, fire-roasted tomatoes and spinach. Lightly breaded, fried and roasted.

Pounded chicken breast with mushroom and Marsala sauce served with grilled asparagus and roasted potatoes.

Seared fresh catch over spaghetti tossed with spicy tomato sauce with capers, olives and artichokes.

Marinara with sauteed onion, smoked bacon and a hint of spice.

Cream, butter and Parmesan.

Spicy marinara.

Blend of marinara, ricotta and pesto.

Tomato sauce with herbs.

Extra virgin olive oil with Parmesan, basil and garlic.

Beef and pork simmered in tomatoes with herbs and spices.

Cooked vodka reduced with marinara and cream.

Delicious desserts made fresh daily! For today's dessert choices, please call (615) 256-4013.