Sugo Restaurant & Tapas

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

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

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

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

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

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

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

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

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

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

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

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

Dressed with caramelized onions and finished with balsamic reduction.

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

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

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 balsamic vinegar.

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, and finished with a black truffle ceme fraiche.

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

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.

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 sauce and garnished with crispy basil and confit grape tomatoes.

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

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

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

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

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

Butter or tomato basil sauce

With alfredo sauce.

With tomato basil sauce.

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, and a balsamic reduction.

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.

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 reduction. Accompanied by beer battered piquillo peppers stuffed with marscapone cheese.

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.

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

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 spinach.

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, caramelized radishes, figs, cherry tomatoes, cremini, and oyster mushrooms.

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 and crunchy parsnips.