Antipasti

Breaded eggplant fritters stuffed with mozzarella finished with tomato sauce 12.

Carpaccio of tuna with fresh lemon, breakfast radish, chives & cumin wafers 13.

Spice roasted cauliflower soup with cream, garlic confit & toasted pine nuts 9.

Neapolitan Style Pizzetta (daily preparation) 11.

Pizzetta topped with caramelized onions, baby spinach, gorgonzola & mozzarella 10.

Insalata

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

Mixed field greens 6. with Gorgonzola 6.5 balsamic vinaigrette

Spring panzanella salad: grilled onions, roasted mushrooms, foccacia & arugula dressed with a red wine vinaigrette 9.

Primi Piatti

Housemade tagliatelle tossed with bell peppers, goat cheese, grilled chorizo sausage

& focaccia bread crumbs 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

Broccoli rabe sautéed with garlic & olive oil 6.

Yukon gold potato puree 5.

Parmesan fried potatoes 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.

Wild Maine blue mussels sautéed with oven-cured tomatoes, spring greens & Sardinian couscous 19.

Grilled swordfish over parmesan risotto with marinated zucchini & summer squash 18.

Sautéed veal scaloppini with broccoli rabe, cippolini onions & cannellini beans  finished with aged balsamic 19.

Secundi Piatti

Grilled rib eye steak with roasted figs, grilled asparagus & Yukon gold potato puree finished with a spicy red wine glaze 27.

Roasted half chicken marinated with citrus & herbs served over a ragu of artichokes, mushrooms & fingerling potatoes 23.

Pan roasted scallops over creamy polenta, baby fennel, snap peas, baby carrots & tomato-citrus vinaigrette 25.

Double cut pork chop with roasted peppers, balsamic roasted onions, leeks

& capers 25.

Saporito’s Tasting Menu 2009