Saporito's Florence Club Café

 

Stuzi (Italian Bar Snacks) 5. each

Fried oysters with remoulade sauce, fennel romaine salad

Marinated artichokes: extra virgin olive oil, garlic & herbs

Crostini with housemade ricotta cheese, sea salt & extra virgin olive oil

Crespelle filled with short rib ragu, sage, chevre & micro salad

Pastella fried sweet onions, smoked sea salt & chili aioli

 

Antipasti (Cold) 9.

Sliced proscuitto, spicy olive crunch & Parmesan-Reggiano

Winter caprese with housemade mozzarella, tomato confit, basil pesto

& crispy garlic

Grilled rare beef, sliced & topped with an olive-caper salad

Salad of red and gold beets with hazelnut roasted goat cheese & citrus

Tuna carpaccio, cucumber salad, spicy-lemon vinaigrette & basil puree 

 

Antipasti (Hot) 11.

Crispy duck confit with grapefruit-honey glaze

Arancini: fried risotto croquette stuffed with mozzarella, tomato sauce

Sautéed ricotta-eggplant frittella with arugula & preserved lemon

Roasted clams with arabiata sauce with scallions & toasted foccacia

Chorizo-onion fritter served on a goat cheese fondue

 

Insalata

Caesar salad with romaine, Parmesan Reggiano, croutons, white anchovies 7.

Mixed field greens dressed with balsamic viniagrette 6.  with Gorgonzola 6.5

 

Pizza

Neapolitan Style Pizzetta (daily preparation) 11.

Pizzetta topped with tomatoes,  olives,  jalapenos & mozzarella 10.

Pizzetta Margherita with tomato, basil, extra virgin olive oil & fresh mozzarella 10.

Primi Piatti

Free form ravioli filled with shrimp, scallops, caramelized fennel & onions finished with a sambuca cream 12./24.

Butternut squash agnolottis served with brown butter & toasted sage 8. /16.

Rigatoni alla Bolognese: rigatoni pasta tossed in a rich tomato & beef ragú 8.5/17.

Cavatelli with broccoli, pine nuts, golden raisins, Romano & garlic 8. /16.

Spaghetti with herbs, olive oil & plum tomato 6. /12.

Add roasted housemade Italian sausage or Polpettes (meatballs) for an additional 6.

Secundi Piatti

Grilled rib eye steak over Yukon potato puree & roasted onions finished

             with a fig-walnut chutney 27.

Roasted half chicken with ricotta gnocchi, foraged mushrooms & preserved lemon 24.

Pan roasted salmon over a butternut squash caponata topped with a

               toasted Swiss chard salad 24.

Butter poached lobster served over gratin of Sardinian couscous, slivered

asparagus & roasted mushrooms finished with truffle oil 25.

Grilled Hanger steak with green beans & parmesan-garlic fried potatoes 19.

 

Contorni

Broccolini sautéed with garlic, raisins

& olive oil 6.

Yukon gold potato puree 5.5

Parmesan-garlic fried potatoes 5.5

 

Foraged mushroom ragu 6.

Whole roasted garlic bulb in extra virgin olive oil 3.

Creamy polenta with mascarpone 6.

Marinated olives upon request

 

Please inform your server of any food allergies.

Eating raw or under cooked fish or meat may increase your risk of food born illnesses.