Sugo Restaurant & Tapas Menu

Sophia s Greek Style Halibut

An 8 oz. center cut portion of halibut served atop roasted radishes, organic spinach, caramelized parsnips, wild mushrooms, and crispy long stem artichokes. Dressed with roasted garlic aglio y olio a

Aunt Lena s Chicken

Breast of chicken dusted with Italian bread crumbs, dressed with prosciutto di Parma, walnut pesto, and fresh mozzarella. Served atop garganelli pasta in a pink creme sherry sauce with organic spinac

Pernice s Chicken

Dressed with tomato basil sauce, prosciutto di Parma ham, caramelized onions, dates, spinach, and provolone cheese. Served atop basil and black pepper papparadelle pasta tossed with roasted parsnips,

Federico s Pork Braciole

Pork tenderloin stuffed with walnut pesto, Italian sausage, dates, pecorino Romano cheese, and caramelized onions. Accompanied by a wild mushroom duxelle stuffed tomato, roasted red pepper coulis, an

Pork Tenderloin Paladar

Center cut of pork tenderloin served caprese style with fresh mozzarella, fresh basil, caramelized onions, mild Italian sausage, and crispy long stem artichokes.

Chicken Francais

Boneless breast of chicken, lightly dipped in an egg batter and pan sauteed in a lemon, butter, white wine, and French caper sauce. Served with grilled asparagus, and grilled vegetable torteloni.

Sugo Three Tenors

1lb. lamb shank slow simmered in port wine, roasted garlic, and vin cotto for 7 hours. Served alongside parsnip puree, red pepper coulis, seasonal vegetable, and grilled hunters sausage.

Moscatel Filet

12 oz. prime beef tenderloin grilled and encrusted with bacon, dates, walnuts, and manchego cheese. Served atop braised pork, caramelized fennel and shallots and finished with a moscatel wine reducti

Finishing Condiments

Estate bottled extra-virgin olive oil, roasted garlic, vin cotto balsamic glaze, and pecorino romano cheese.

Crunchy Potatoes

Roasted crisp and fired twice then tossed with aged pecorino and served with garlic-paprika aioli.

Meatball al Sugo

Our specialty sausage meatball stuffed with roasted tomatoes and dates then dressed with tomato basil sauce and caramelized onions.

Baked Stuffed Calamari

Stuffed with sautéed onions, spinach, and artisan cheeses. Served atop tomato basil sauce.

Sugo Pan Aglio Y Olio

Ciabatta bread served with roasted tomatoes, dressed with walnut pesto and fresh mozzarella, finished with fresh squeezed roasted garlic.

Spanakopita

Traditional Greek spinach pie, layered with phyllo dough, spinach, onions and ricotta cheese. Finished with muscatel wine reduction.

Euro-Mushrooms

Portobello, cremini, shitake and oyster mushrooms served with paprika aioli and basil.

Flatbread Piccolo

Southern Italian flatbread dressed with prosciutto di Parma, microgreens, thin asparagus, buffalo Mozzarella and red pepper coulis.

Hunters Grilled Specialty Sausages

Dressed with caramelized onions and finished with balsamic reduction.

Eggplant Fries

Crispy eggplant fries encrusted with Spanish paprika and served with a spicy red pepper aioli.

Bacon Wrapped Dates

Medjool dates stuffed with walnuts and wrapped with bacon. Served with a Romesco dipping sauce.

Asparagus Stuzzichini

Thin asparagus dusted with Italian bread crumbs and served crunchy with two dipping sauces of walnut fig pesto aioli and romesco sauce.

Ravioloni al Tartufo

Handmade large vegetable ravioloni stuffed with a poached egg, dressed with pink creme sherry and black truffles.

Kid s Spaghetti

Butter or tomato basil sauce

Cheese Raviolis

With tomato basil sauce.

Spaghetti and Meatballs

Cheese Raviolis

With alfredo sauce.

Cheese Flatbread.

Insalata Misto

Fresh mixed field greens served with sweet grape tomatoes, caramelized radishes, caramelized onions, crispy shallots, and fresh mozzarella dressed with estate bottled extra-virgin olive oil and aged

Prosciutto di Parma Ham

Prosciutto di Parma ham, fresh barrel aged feta cheese, and fresh fruit dressed with walnut pesto and a light balsamic glaze

Caprese Salad

Fresh buffalo mozzarella, basil and beefsteak tomatoes served atop mixed field greens and dressed with balsamic vinegar and estate bottled extra-virgin olive oil.

Tosso Tosso Greek

Mozzarella, provolone, Mt. Vikos feta cheese, spinach, and figs. Finished with balsamic reduction.

Mushroom

Mozzarella, fresh basil, cremini, portabella, and shitake mushroom.

Sardinian

Pecorino Romano, shaved ricotta salata, fresh rosemary, walnut pesto, fresh arugula, and extra virgin olive oil.

Prosciutto

Prosciutto di Parma ham, mozzarella, pecorino Romano, shaved ricotta salata, fresh rosemary, walnut pesto, fresh arugula, and extra virgin olive oil.

Parma

Prosciutto, provolone, fresh asparagus, roasted red peppers, poached egg and black truffles.

Sugo Lasagna

Fresh handmade lasagna using cow s milk ricotta, slow roasted game meats, mild Italian sausage, fresh pasta, tomato basil sauce, and fresh mozzarella.

Spaghetti and Meatballs

Our signature Sugo meatballs stuffed with Macedonian dates and caramelized onions served alongside our crispy roasted tomato stuffed meatballs. Accompanied by chitarra spaghetti in a tomato basil sau

Beggar s Purses di Parma

Pouches of pasta stuffed with provolone, asiago, fontina, and mozzarella cheeses. Served in a pink creme sherry sauce dressed with prosciutto di Parma and organic spinach.

Fresh Black Truffle Pasta

Homemade fresh pasta tossed with braised pork cheek, black truffles, wild mushrooms, roasted infused tomatoes, and shaved Pecorino Grand Cru. Served alongside spinach and confit grape tomato.

Veal Shank Ravioli

Fresh handmade ravioli stuffed with slow roasted veal shank sauteed and served in a red wine, fig, and cherry demi glace. Accompanied by shitake mushrooms, roasted da vina tomatoes, crispy shallots,