a select few antipasti from various regions in italy.
Carpaccio Di Carne
filet mignon sliced wafer thin cured in an olive oil and lemon emulsion under a
baby rucola salad with shavings of parmiggiano reggiano.
Insalata Di Spek
baby rucola and red beets tossed with smoked prosciutto, toasted pine nuts, goat cheese
and roasted peppers, in a fig balsamic dressing.
Insalata Di Fichi E Pere
rucola salad with dried figs, walnuts, pears and gorgonzola cheese in an extra virgin
olive oil-balsamic vinegar dressing.
spring mix tossed with fresh chopped tomatoes, fresh mozzarella and roasted peppers
in a house made vinaigrette.
Mozzarella Di Bufala
imported from naples buffalo milk mozzarella served with bresaola (cured beef),
baby rucola, tomato and olives.
Calamari Fritti (fresh Off The Boat: Never Frozen, Never Treated)
lightly floured calamari fried and served with a light pesto and tomato sauce.
mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample
amount of white wine. they dont get any better than this!
Salsiccia Ai Ferri
pork, parsley and sweet provolone sausage, grilled and served over a chick pea polenta
and sauteed beans, topped with goat cheese.
portobello mushroom topped with goat cheese and toasted almonds, baked and drizzled
with truffle oil-touch of balsamic.
Primi Piatti (pasta Made With Flour From Italy)
Spaghetti Mare E Monte
spaghetti tossed with broccoli rabe, clams and lump crab meat in a white wine garlic sauce.
Pennette Con Pancetta
smoked pancetta sauteed with white onion and basil in a plum tomato-red wine sauce,
served with pennette rigate and topped with grated caciocavallo cheese.
Tortellini Alla Boscaiola
cheese tortellini served in a mushrooms sauce with prosciutto, shallots, green peas and
a touch of cream.
Gnocchi Al Ragu Di Maiale
pork-tomato ragu made with onion, celery, carrots, red wine, shallot, shitake
mushrooms and thyme, tossed with homemade gnocchi.
Pennette Con Zucchini E Zafferano
zucchine sauteed with spek, grape tomatoes, pine-nuts, shallot and garlic in a white
wine-saffron sauce, tossed with pennette pasta.
Pennette Con Salsiccia E Funghi
italian ground sausage sauteed with eggplant, roasted tomato and mushrooms, served
with pennette, topped with caciocavallo cheese from ragusa, sicily.
Risotto Alla Pescatora (untreated, Never Frozen Seafood)
mussels, shrimp, clams and calamari sauteed in a white wine-roasted tomato
garlic sauce, served with risotto arborio.
Fettuccine Ai Gamberi (north Carolina, Fresh, Untreated)
fresh shrimp, chopped and sauteed with diced eggplant and oven roasted plum tomatoes
in a white wine garlic sauce, served with homemade fettuccine
Fettuccine Al Ragu Dastice
maine lobster meat sauteed with shallot and cherry tomatoes in a white winetomato-
touch of cream sauce, served with fettuccine over a layer of pesto.
Scaloppine Di Vitello (grass Fed All Natural)
filets of veal sauteed with mushrooms, figs and shallots, topped with goat cheese and
served in a red wine sauce, next to roasted potatoes and fried zucchini.
Vitello Al Grana (grass Fed All Natural)
tender filets of veal sauteed with onion, garlic, capers, olives, oregano and roasted
tomatoes, topped with shavings of grana padano, served with red chard.
Spiedini Di Vitello (grass Fed All Natural)
tender filets of veal rolled with pine nuts, raisins, bread crumbs, pancetta, onion and
caciocavallo cheese, grilled and served on a skewer with onion and bay leaf, topped
with a lemon-olive oil-almonds-butter sauce, side of sweet peas.
Braciola Di Pollo
all natural chicken thigh stuffed with butternut squash, provolone, sage and scallions,
baked in a lemon zest-sage-butter sauce, served next to spinach and potatoes.
all natural boneless chicken thigh topped with prosciutto and fontina cheese sauteed with
shallots, mushrooms and peppers and served next to rosemary roasted potatoes.
Cotoletta Di Pollo
all natural chicken thighs lightly breaded, pan-fried and topped with fresh chopped
tomatoes, baby rucola, shavings of parmigiano and an honey mustard dressing,
served with homemade potato fries.
Maiale Al Porto
pork medallions pan-seared and topped with a port reduction-shitake-thyme sauce,
served next to roasted butternut squash.
Agnello Ai Ferri
grass fed australian lamb sirloin top, grilled and topped with a barolo wine reduction sauce,
served with broccoli rabe and roasted potatoes.
Salmone Alle Verdure
organic salmon from ireland, pan-seared and sauteed with zucchine, leeks, potatoes, carrots,
chives and basil in a brandy-white wine sauce, served next to fried zucchini and spinach.
Zuppetta Di Pesce
san peter filet sauteed with clams, mussels, shrimp and calamari in a white wine-saffron
seafood stock sauce, served over crostini.
Sapori offers a fixed price four course menu during the week, we call it our tasting menu, where for a fixed price of $45 you can enjoy smaller portions of an appetizer, first and second course, dessert and then coffee or tea. It's Sapori's way of introducing our clientele to the way Italians eat. Be part of the “Cook for me” clientele! Ask your server to tell the Chef to cook for you! Franco himself will come out to discuss your meal preferences. You can then sit and relax and the chef himself will prepare you a memorable dinner (usually 5 to 6 courses)! Buon Appetito!