Ordering from

Sontuosa

Red or white, spicy or not

Homemade served with tomato sauce drizzled with pesto and ricotta

Sautéed in parsley, garlic-butter sauce

Served over arugula dressed with tomatoes, capers, olives, fennel, calabrian pepper

Oven roasted, topped with jalapeno pepper and parsley served with toasted bread

Pan seared mushroom stew topped with Parmesan cheese

Carlino's bakery served with fresh ricotta and lemon olive oil

Red sauce with fresh mozzarella, basil and sun-dried peppers

White with shaved pears, gorgonzola, copa and arugula

Red sauce with shredded mozzarella

White with shrimp, red onion, pistachios, honey and long hots

White with prosciutto, gorgonzola and figs

Romaine leaves topped with prosciutto de parma, shaved Parmesan, house-made dressing

Mixed greens with beets and mushrooms dressed in orange vinaigrette

Arugula, lemon, almonds, golden raisins, EVOO, lemon and topped with shaved Parmesan

Chopped romaine, apples, pears, bacon, walnuts, gorgonzola, creamy poppy seed dressing

Braised brisket over rigatoni with mushrooms, ricotta and Marsala wine

Rolled flank steak stuffed with parmesan, garlic over spaghetti

Cauliflower, red bell peppers, tomatoes, broccoli dressed in EVOO garlic sauce topped with toasted bread crumbs

Hollowed spaghetti with cured pancetta, caramelized onion, pepperoncini rosso

Pomodoro meat sauce over homemade pasta sheets, mozzarella and parmesan cheeses (chef Ernesto was featured on fox 29 with this dish!)

Shrimp over pasta with lemon conserve, white wine and roasted tomatoes

Hot Italian sausage served over large rigatoni topped with basil

French stew braised with vegetables over mashed

Crispy pan seared breast with lemon butter caper sauce over mashed with green beans

Risotto mixed with peas, mushrooms, corn, roasted peppers

Pan seared filet in a white wine, lemon-caper sauce over parsnip puree with green beans

Grilled and drizzled with aged balsamic vinegar served over couscous with red pepper and onions and garlicky broccoli rabe

Roasted eggplant layered with ground lamb, roasted tomatoes, cinnamon, cream and pine nuts prepared Lebanese style

Mussels, shrimp, clams and calamari over saffron risotto mixed with chicken and chorizo