TOASTED ITALIAN BREAD WITH GARLIC, TOMATO, AND BASIL
FRIED SQUID SERVED WITH MARINARA SAUCE
TOMATO, BUFFALO MOZZARELLA, BASIL, AND EXTRA VIRGIN OLIVE OIL
SAUTEED MUSSELS IN WHITE WINE GARLIC, WHITE WINE SAUCE
PROSCIUTTO DI PARMA WITH PARMIGIANO REGGIANO CHEESE
PAPER THIN SLICES OF FRESH TUNA WITH CAPERS, ONIONS AND OLIVE OIL ON AN ARUGULA BED
THINLY SLICED BEEF CARPACCIO WITH PARMIGIANO AND OLIVE OIL ON A BED OF ARUGOLA
THINLY SLICED VEAL WITH TUNA, MAYONNAISE, ANCHOVY, AND CAPER SAUCE
MARINATED GRILLED VEGETABLES WITH PROSCIUTTO, ITALIAN SALAMI, OLIVES, AND GOAT CHEESE WITH CHIVES
MIXED GREEN SALAD WITH OLIVE OIL AND BALSAMIC VINEGAR DRESSING
WATERCRESS SALAD WITH PEARS AND WALNUTS
SPINACH SALAD WITH GORGONZOLA CHEESE
ARUGOLA SALAD WITH SHAVINGS OF PARMIGIANO
MARINATED AND GRILLED CHICKEN BREAST OVER MIXED GREENS
SOUP OF THE DAY
FRESH VEGETABLE SOUP
PASTA AND BEAN SOUP
PENNE PASTA WITH TOMATO AND FRESH BASIL
LINGUINI WITH CLAMS OR MUSSELS IN WHITE WINE GARLIC OR RED TOMATO SAUCE
RIGATONI PASTA WITH BOLOGNESE SAUCE
POTATO DUMPLINGS WITH ITALIAN GORGONZOLA CHEESE SAUCE
HOMEMADE TAGLIATELLE PASTA WITH WILD BOAR SAUSAGE RAGU
SPAGHETTI WITH BACON, EGGS, AND PARMIGIANO REGGIANO
HOMEMADE CREPES STUFFED WITH SPINACH AND RICOTTA CHEESE ON A BECHAMEL SAUCE
BAKED CREPES LASAGNA WITH MEAT SAUCE AND PARMESAN
HOMEMADE PASTA WITH MUSHROOMS AND EXTRA VIRGIN TRUFFLE OIL
ITALIAN RICE WITH SHRIMP, ZUCCHINI AND SAFFRON
HALF ROASTED FREE RANGE CHICKEN MARINATED IN HERBS SERVED WITH POTATOES AND SALAD
EGGPLANT PARMESAN
SAUTEED VEAL SCALOPPINE WITH SAGE, PROSCIUTTO, AND RED WINE SAUCE*
PAN SEARED SWORDFISH WITH CAPERS AND CHERRY TOMATOES*
PAN SEARED JUMBO SHRIMP IN A TOMATO, BRANDY PEPERONCINO SAUCE, SERVED WITH LINGUINI
PIETRO’S TRADITIONAL VENETIAN FISH STEW
VEAL SHANK WITH RED WINE SAUCE, “OSSOBUCO STYLE”, WITH RISOTTO OR POLENTA
ASK YOUR SERVER FOR OUR DAILY SELECTION
ASK YOUR SERVER FOR OUR DAILY SELECTION
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OLIVE OIL, SEA SALT, ROSEMARY, AND PROSCIUTTO
TOMATO SAUCE, OREGANO, GARLIC, AND OLIVE OIL
TOMATO SAUCE, MOZZARELLA, AND BASIL
TOMATO SAUCE, MOZZARELLA, OREGANO, AND GARLIC
MOZZARELLA, GARLIC, OREGANO, THYME, AND SHAVINGS OF PARMIGIANO CHEESE
TOMATO SAUCE, MOZZARELLA, CAPERS, AND ANCHOVIES
TOMATO SAUCE, MOZZARELLA, MUSHROOMS
A BLEND OF MOZZARELLA, MONTASIO, FONTINA, AND PARMIGIANO CHEESES WITH GARLIC AND OREGANO
TOMATO SAUCE, MOZZARELLA, ARTICHOKES, MUSHROOMS, RED PEPPERS AND SPINACH
TOMATO SAUCE, MOZZARELLA, WILD MUSHROOMS, ONIONS, AND SPINACH
TOMATO SAUCE, MOZZARELLA, SPICY SALAMI, AND HOT RED PEPPERS
TOMATO SAUCE, MOZZARELLA, RED PEPPERS, AND ITALIAN SAUSAGE
TOMATO SAUCE, MOZZARELLA,MUSSELS, CLAMS, SHRIMP, ANDGARLIC
TOMATO SAUCE, MOZZARELLA, SPICY SALAMI, WILD MUSHROOMS, AND BLACK OLIVES
TOMATO SAUCE, MOZZARELLA, HAM, MUSHROOMS, ARTICHOKES, AND BLACK OLIVES
TOMATO SAUCE, MOZZARELLA, MORTADELLA SALAMI, AND BASIL
TOMATO SAUCE, MOZZARELLA, AND PROSCIUTTO
TOMATO SAUCE, MOZZARELLA, AND GIANT SLICES OF SOPPRESSATA SALAMI
TOMATO SAUCE, MOZZARELLA, HAM, ARTICHOKES, SAUSAGE, AND MUSHROOMS
TOMATO SAUCE, MOZZARELLA, BABY ARUGULA, CHERRY TOMATOES, AND SHAVINGS OF PARMIGIANO REGGIANO CHEESE
MOZZARELLA, SPINACH, ROASTED ZUCCHINI, CARMELIZED ONIONS, AND SERVED MARINARA SAUCE
MOZZARELLA, HAM, ARTICHOKES, MUSHROOMS, AND SERVED WITH MARINARA SAUCE
TOMATO SAUCE, CHERRY TOMATOES, GARLIC, CARMELIZED ONIONS, MOZZARELLA, SHAVED PARMAGIANO, ZUCCHINI, BASIL, RED PEPPERS, HOT RED PEPPERS, ARTICHOKES, MUSHROOMS, WILD MUSHROOMS, BABY ARUGOLA, SAUSAGE, HAM, PROSCIUTTO, SPICY SOPPRESSATA SALAMI, GIANT SOPPRESSATA SALAMI, BLACK OLIVES, CAPERS, ANCHOVIES, CLAMS, MUSSELS, AND SHRIMP……$1.50
OREGANO & ROSEMARY……$0.25
The Pizza at Sorriso Stefano Polles
is the Pizzaiolo at Sorriso. Stefano, who earned a History
degree (with honors) from Brock University in Ontario, Canada,and
has attended the prestigious Scuola Italiana Pizzaioli in
Caorle, Venice in 2004. There, he received a diploma (Master's
Degree) in pizza making.
He continued his training in San Sepolcro (Arezzo, Tuscany)
under the tutelage of Danilo Pagano, the current captain of
the Pizza National Team, and former world champion of Acrobats.
Upon his training, he returned to Washington to take over
the pizza operation at his father's restaurant. At the request
of the clients, he will begin to give pizza making classes
to small groups in March.
Soup of the Day – Fennel Soup
Grilled Sardines
Homemade Prosciutto Ravioli in a Butter and Sage Sauce
Whole Grilled Mediterranean Sea Bass served with “Salmoriglio” Sauce
Lobster Risotto
Sautéed Carrots and Zucchini
Tiramisu (Homemade)
Crème Brulee (Homemade)
Dark Chocolate Cake
Pannacotta with Strawberry Sauce (Homemade)
Torta della Nonna (Lemon Cake)
Canoli with Pistachio Nuts
Lemon Sorbet
Orange Sorbet
Tartufo
Soda $2.50
Coffe / Tea $2.50
Espresso $3.00
Cappucinno $3.50
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