Sangiovese Ristorante Menu

A baked goat cheese pie topped with a rosemary cream sauce garnished with peppers and our house made crostini

Tuscan seafood stew with shrimp, mussels, clams and calamari in a spicy garlic, white wine, tomato broth

Prince Edward Island Mussels steamed in a white wine garlic butter broth

Large gulf shrimp wrapped with prosciutto served over field greens tossed with herb - infused olive oil garlic, and tomatoes

Lightly floured and fried, served with citrus garlic aioli

Three large 100% Italian sausage meatballs, stuffed with Chef Cisco's heat

Ravioli stuffed with fresh basil, cheese, and tomatoes breaded and fried. Served with out signature marinara

Crisp romaine lettuce with parmesan cheese and croutons, tossed in a traditional caesar dressing

Heirloom tomatoes, topped with fresh basil, olive oil, balsamic, and a fresh Burrata cheese

Grilled blackened salmone served over field greens, roma and marinated tomatoes then tossed in an herb infused olive oil and crumbled blue cheese

Marinated roma tomatoes layered with fresh mozzarella cheese and red onions in a basil infused olive oil and balsamic

Roasted tomato bisque topped with fresh basil + blue fin lump crab

Iceberg wedge served with marinated tomatoes and blue cheese dressing, topped with crumbled gorgonzola

Sautéed pork loin stuffed with mortadella, Italian sausage, fresh rosemary and topped with a gorgonzola cream sauce

Tenderized chicken breast with seasoned bread crumbs and melted parmesan cheese served with our spaghetti pomodoro and fresh mozzarella

Chicken breast sautéed with capers, kalamata olives, peeled tomatoes and fresh mozzarella in a garlic white wine sauce

Large bone in veal shank slowly cooked in root vegetables with red wine, served sigh plain risotto (limited availability)

Linguini sautéed with baby clams and peeled tomatoes in a spicy white wine butter sauce. (Red or white sauce available)

Angel hair pasta in our pomodoro sauce with basil

Penne with garlic marinated chicken breast sautéed in olive oil with capers, sun dried tomatoes, crushed red pepper and artichoke hearts

A sangiovese favorite! Handcrafted lasagna with both béchamel and marinara sauce

Linguini tossed with gulf shrimp, shiitake mushrooms and peeled tomatoes in a garlic olive oil

Fettuccini tossed in a parmesan cream sauce

Linguini tossed with shrimp, calamari, mussels and clams in a spicy garlic white wine tomato sauce

Penne served with sautéed Italian sausage, prosciutto and caramelized red onions in a tomato and butter sauce

Bowtie pasta, assorted wild mushrooms, sweet peas and fresh basil in an herb infused olive oil

Tricolor cheese tortellini sautéed with shrimp and spinach finished in a vodka tomato cream sauce

Due Bicchieri

Tre Bicchieri

WS Top 100 of 2023

Tre Bicchieri

Tre Bicchieri

WS #1 of '22