Saporito's Florence Club Café

 

Antipasti

Sliced proscuitto topped with an apple, aged cheddar & endive salad finished with a toasted pecan vinaigrette 11.

Fried calamari tossed with roasted tomatoes, olives, arugula & preserved lemon served with a sweet onion aioli 12.

Roasted broccoli soup with chilies, toasted foccacia & crispy garlic chips 8.

Neapolitan Style Pizzetta (daily preparation) 11.

Pizzetta topped with tomato sauce, soprasetta, ricotta, spinach & mozzarella finished with aged balsamic10.

 

Insalata

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

Mixed field greens 6. with Gorgonzola 6.5 balsamic vinaigrette

Autumn salad with baby spinach, chevre, spiced nuts, dried fruit & apples

dressed with white balsamic vinaigrette 9.

Roasted beet salad tossed with citrus segments, mache & sliced pear finished with gorgonzola fondue 10.

 

Primi Piatti

Housemade lasagna filled with ground veal, ricotta, spinach & roasted mushrooms finished with a parmesan cream sauce 9. /18.

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.

Contorni

Broccolini sautéed with garlic & olive oil 6.

Yukon gold potato puree 5.5

Parmesan fried potatoes 5.5

Foraged mushroom ragu 6.

Whole roasted garlic bulb in extra virgin olive oil 3.

Secundi Piatti (Piccoli)

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

Crispy duck confit with cranberry glaze, parsnip puree, Swiss chard & sweet & sour jus 19.

Grilled swordfish over roasted squash risotto topped with arugula dressed with a cabernet sauvignon citronelle 20.

Pan roasted pork tenderloin over whipped sweet potatoes & green beansaccompanied by a caramelized cranberry-apple chutney 18.

 

Secundi Piatti

Grilled bone-in sirloin of beef over Yukon gold potato puree, mushrooms & broccolini finished with a sweet & spicy green peppercorn sauce 27.

Cider braised short rib topped with a brown sugar-mustard crust served over pearl barley pilaf and Swiss chard 26.

Oven roasted cod over a stew of littleneck clams, sliced potatoes, pancetta & cream finished with parsley puree 24.

Butter poached lobster served over gratin of Sardinian couscous, sliveredasparagus & roasted mushrooms finished with truffle oil $25

Saporito’s Tasting Menu

 Wild Maine mussels steamed with white wine, mustard & tarragon or

Mixed greens with gorgonzola, balsamic vinaigrette

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Housemade tagliatelle tossed with a rich beef & mushroom ragu or

Sautéed duck breast with creamy polenta, onions & pancetta finished with

a star anise vinaigrette

 •••

Apple crostata topped with vanilla ice cream or

Warm soft chocolate cake with fresh berries & whipped cream

Three courses $35 (tax & gratuity not included) (no substitutions, please)     Add a wine flight with our featured wines for an additional $15

 

Please inform your server of any food allergies.

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