Soprano’s Ristorante is happy to announce we will be joining Cape Cod Restaurant Week!
Here is a sneak peak at our fixed-price menu. October 9th-12th & October 15th
Stuffed Scallop~ A mixture of golden bread crumbs, spices, minced celery, onion and diced scallops stuffed back in its original shell accompanied by mixed greens and drizzled with an Italian lemon vinaigrette
Crisp Romaine Salad~ Chopped Romaine lettuce, pancetta, tomatoes, cucumbers, and gorgonzola cheese
topped with Thousand Island dressing
Pasta e Fagioli~ white bean soup with homemade ditalini, prosciutto, garlic, basil, and tomatoes
BUCATINI BOLOGNESE~ Northern style with ground beef, short rib and brisket enriched with tomatoes, butter and parmesan
VEAL CUTLET SOPRANO~~ Pan fried veal cutlet baked with mozzarella cheese. Finished in a lite pesto marinara sauce with mushrooms, peppers, onions and olives. Served with a side of fresh linguini and marinara.
PORK LOIN SALTIMBOCCA~ Sautéed chicken breast layered with prosciutto, spinach and Italian cheeses. Finished in a Madeira, sage, mushroom and roasted red pepper demi glaze.
SHRIMP & SCALLOP DIJONAISSE~ Jumbo shrimp and sea scallops sautéed in a traditional whole grain mustard cream sauce with grape tomatoes.
Served over wilted spinach and capellini pasta.
TRADITIONAL CANNOLI TRIO
CHOCOLATE TRUFFLE TRIANGLE