Our menu offers modern dishes, inspired by historic Italian gastronomy. The Lunch menu is available throughout lunch and it’s offered Tuesday to Friday excluding Public holidays.
Appetizers
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Buffalo Mozzarella
11Served with fresh tomatoes, olive oil and basilica.
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Grilled Shrimp
15Served over arugula with diced tomatoes and mozzarella in lemon olive oil dressing
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Calamari Sapori
16Served with sweet sausage and cherry peppers in balsamic reduction
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Mozzarella Carroza
13Fried mozzarella over tomato sauce
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Eggplant Rollatini
12Stuffed with ricotta cheese, prosciutto in tomato sauce and topped with melted mozzarella cheese
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Cold Antipasto
16Prosciutto, salami, olives, fresh mozzarella and parmigiano chunks
Salads
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Tricolore Salad
11Radicchio, arugula and endive in a white balsamic dressing
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Classic Caesar Salad
11 -
Roasted Beet and Goat Cheese Salad
11White cherry vinaigarette
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Baby Greens Salad
12With roasted walnuts, Danish blue cheese and pear in balsamic dressing
Veal
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Veal Sanremo
25With grapes, apples and cranberry in white wine and touch of cream
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Veal Boscaiola
25Veal scaloppini with pancetta, wild mushrooms and sundried tomatoes in brandy demi-glace sauce with a touch of cream
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Veal Piccata
25Veal scaloppini topped with capers in lemon and white wine sauce
Side Dishes
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Sauteed Spinach
8 -
Sauteed Broccoli Rabe
9 -
Sauteed Broccoli
8
Homemade Pasta
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Orechiette
21Broccoli rabe, pepper seeds, grape tomatoes and sausage on olive oil and garlic
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Three Cheese Ravioli
21Goat cheese, ricotta and parmigiana in black trumped truffle oil and cheese cream
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Penne Vodka
19Served with green peas in pink sauce
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Fusili Mamma Mia
25Shrimp, mushrooms, arugula and cherry tomatoes in garlic and olive oil
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Pappardella Sapori
22With ground beef and topped with shaved asiago cheese
Chicken
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Chicken Parmigiana
21Over homemade linguine
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Chicken Monte Carlo
21Topped with artichokes in lemon and white wine sauce
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Pollo Paillard
21Topped with arugula, red onions, tomatoes and fresh mozzarella cheese in lemon olive oil
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Chicken Rossine
21Sauteed chicken breast with eggplant, steak tomatoes in eggplant and provolone cheese sauce.
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Chicken Balsamico
21Portobello mushrooms and sun-dried tomatoes in balsamic reduction sauce
Seafood
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Branzino Picante
31Pan seared with hot cherry peppers, capers and shiitake mushrooms in a chardonnay and lemon reduction
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Shrimp Francaise
27Over sauteed spinach in a white wine and lemon sauce
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Gamberoni Infermali
27Jumbo shrimp in a spicy marinara sauce over linguine
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Salmon Principessa
29Pan seared salmon in dijon mustard sauce
Our menu offers modern dishes, inspired by historic Italian gastronomy. The Dinner menu is available throughout lunch and dinner with an additional set lunch menu offered Tuesday to Friday excluding Public holidays.
Appetizers
-
Buffalo Mozzarella
16Served with fresh tomatoes, olive oil and basil
-
Grilled Octopus
22With sauteed broccoli rabe, cannellini beans, fresh tomato, garlic and extra virgin olive oil
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Grilled Shrimp
18Over arugula, with diced tomatoes and fresh mozzarella in lemon olive oil dressing
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Beef Carpaccio
17Topped with arugula, onions and capers, shaved parmigiano cheese in lemon dressing
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Calamari Sapori
20Served with sweet sausage and cherry peppers in balsamic reduction
-
Mozzarella Carroza
17Fried mozzarella over tomato sauce
-
Eggplant Rollatini
16Stuffed with ricotta cheese and prosciutto in tomato sauce, topped with melted mozzarella sauce
-
Cold Antipasto
20Prosciutto, salami, olives, fresh mozzarella and parmigiano chunks
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Clams Oregonata
17
Salads
-
Tricolore Salad
12Radicchio, arugula and endive in a white balsamic reduction
-
Classic Caesar Salad
12 -
Roasted Beet and Goat Cheese Salad
13White cherry vinaigarette
-
Baby Greens Salad
14With roasted walnuts, danish blue cheese and pear in balsamic dressing
Veal
-
Veal Sanremo
34With grapes, apples and cranberries in white wine and a touch of cream
-
Veal Boscaiola
34Veal scaloppini with pancetta, wild mushrooms and sun dried tomatoes in brandy demi-glace sauce
-
Veal Piccata
34Veal scaloppini topped with capers in lemon and white wine sauce
-
Veal Saltimbocaa
34Veal scaloppini with prosciutto, sage and cognac on a bed of sauteed spinach with mozzarella cheese on top
Side Dishes
-
Sauteed Spinach
9 -
Sauteed Broccoli Rabe
11 -
Sauteed Broccoli
8
Homemade Pasta
-
Penne Vodka
26Served with green peas in pink sauce
-
Fusili Mamma Mia
33Shrimp, mushrooms, arugula and cherry tomatoes in garlic and olive oil
-
Orechiette
27Broccoli rabe, pepper seeds, grape tomatoes and sausage in garlic and olive oil
-
Linguini alla Vongole
30Red or white clam sauce
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Pappardella Sapori
29With ground beef and topped with shaved asiago cheese
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Fetuccine Portofino
37Served with shrimp, sea scallops, sun dried tomatoes and basil in roasted garlic cream sauce
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Three Cheese Ravioli
26Goat cheese, ricotta and parmigiana in black trumped truffle oil and goat cheese cream
Chicken
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Chicken Alla Chef
28Chicken breast topped with gouda cheese in pesto sauce
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Chicken Parmigiana
28Over homemade linguine
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Chicken Monte Carlo
28Topped with artichokes in lemon and white wine sauce
-
Pollo Paillard
28Topped with arugula, red onions, tomatoes and fresh mozzarella cheese in lemon olive oil
-
Chicken Rossine
28Sauteed breast of chicken with eggplant, steak tomatoes in eggplant and provolone cheese sauce
-
Chicken Balsamico
28Portobello mushrooms and sundried tomatoes in balsamic reduction wine
Seafood
-
Shrimp Francaise
34Over sauteed spinach in a white wine and lemon sauce
-
Branzino Piccante
40Pan seared with hot cherry peppers, capers and shiitake mushrooms in a chardonnay lemon reduction
-
Gamberoni Infermali
34Jumbo shrimp in a spicy marinara sauce over linguine
-
Seafood Risotto
41Shrimp, clams, scallops and calamari in fresh tomato sauce
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Salmon Principessa
36Pan seared salmon in dijon mustard sauce
Steak
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Ribe Eye Steak
49In four peppers brown sauce
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Filet Mignon
49Served with braised onions and roasted mushrooms in a balsamic glaze
Our menu offers modern dishes, inspired by historic Italian gastronomy. The Deserts menu is available throughout lunch and dinner with an additional set lunch menu offered Tuesday to Friday excluding Public holidays.
Deserts
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Tiramisu
11Lady finger, mascarpone, espresso and cocoa powder
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Ricotta Cheesecake
11Traditional cheese cake made with soft ricotta cheese
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Creme Brulee
11Custard cream with Burnt Sugar Topping
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Carrot Cake
11Four layers, made with freshly grated carrots and cheese cream frosting
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Limoncello Mascarpone Cake
11Two layers of sponge cake filled with mascarpone and topped with vanilla shavings
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Cannoli
11A crispy pastry shell filled with ricotta cheese cream and chocolate chips
Deserts
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Zabaglione
11With strawberries
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Apple Tart
11Caramelized upside down apple tart served with vanilla ice cream in fruit sauce
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Tartufo
11Chocolate and vanilla ice cream separated by sliced nuts
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Gelato
11Pistachio/ Hazelnut/ Almond
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Sorbet
11Lemon/ Coconut/ Peach
All three menus that we have created are based on our experience through the years with a large number of customers and are proven to be successful. We can thought, accommodate any specific request on all three.
Party Menu #1
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Hot and Cold Appetizers
Buffalo mozzarella, eggplant rollatini, fried calamari and one slice of pizza
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Penne Vodka
Pasta quills in pink vodka sauce with peas
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Mista di Campo Salad
Mixed field green salad with balsamic Vinaigarette
-
Main course: Pollo Monte Carlo
Chicken breast sauteed in a white wine and lemon sauce with artichoke hearts
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Main course: Pollo Parma
Chicken breast topped with mozzarella in marinara sauce
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Main course: Veal Marsala
Veal scaloppini sauteed in marsala wine sauce with mushrooms
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Main course: Veal Saltimboca
Veal scaloppini with prosciutto, sage and cognac on a bed of sauteed spinach topped with fresh mozzarella cheese
-
Main course: Salmon Principessa
Fresh Salmon in a mustard dijon sauce
-
Main course: Branzino Piccante
Pan-seared, with hot cherry peppers, capers, shiitake mushrooms in a chardonnay and lemon reduction
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Main course: Fillet Mignon
Cooked to perfection, served with mix vegetables and mashed potatoes in Barolo wine sauce
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Dessert(Tiramisu)/ Coffee/ Tea
Party Menu #2
-
Hot and Cold Appetizers
Buffalo mozzarella, eggplant rollatini, fried calamari and one slice of pizza
-
Penne Vodka
Pasta quills in pink vodka sauce with peas
-
Salad
-
Mista di Campo
Mixed field green salad with balsamic Vinaigarette
-
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Main Course
-
Pollo Monte Carlo
Chicken breast sauteed in a white wine and lemon sauce with artichoke hearts
-
Pollo Parma
Chicken breast topped with mozzarella in marinara sauce
-
Veal Marsala
Veal Scaloppini sauteed in marsala wine sauce with mushrooms
-
Veal Saltimboca
Veal scaloppini with prosciutto, sage and cognac on a bed of sauteed spinach topped with fresh mozzarella cheese
-
Salmone Principessa
Fresh Salmon in a dijon mustard sauce
-
Branzino Piccante
Pan-seared, with hot cherry peppers, capers and shiitake mushrooms in a chardonnay and lemon reduction
-
__________________________
-
Dessert(Tiramisu)/ Coffee/ Tea
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Executive chef
With more than 30 years of experience in Italian southern cuisine, the Italian Executive Chef Luigi Spataro started his journey with Cafe Sapori in Jan 2018.
His passion on food and ingredients is our secret recipe on delivering a unique food experience to our customers
Food Philosophy
Our philosophy about food is simple. First of all it must taste great. We try to create recipes that are easy to make and that take advantage of fresh seasonal products with a minimum of processed ingredients.
