Sophia's

Pesto cream, artichokes, kalamata olives, romas, red onions, portobellos, feta, and mozzarella.

Marinara, italian sausage, red onions, mushrooms, mozzarella and pepper jack.

Sun-dried tomato pesto topped with shrimp, portobellos, roasted red peppers, onions, and white cheddar.

Roasted garlic, Roma tomatoes, and fresh mozzarella, on our house, made pizza dough. finished with julienned basil, balsamic reduction, and a basil infused olive oil.

A mixture of roasted red pepper, spinach and asiago cheese. baked with white cheddar cheese. served with carrots, broccoli, and italian pasta chips.

Calamari batter-dipped, flash fried, then drizzled with a sweet and spicy balsamic coriander chili sauce, finished with a lemon sour cream

Batter-dipped and fried. served with a cilantro lime aioli.

Assorted cheeses, genoa salami, roasted red peppers, kalamata olives, roasted garlic, and flatbread. Served with an eggplant tapenade.

Mediterranean style hummus. served with our variation of flatbread.

Five ciabatta bread toast points baked with a mixture of diced shrimp and brie, topped with a cilantro apple relish. drizzled with our balsamic reduction.

Fried pasta chips piled high with asiago, marinara, roasted red peppers, scallions, black olives, and your choice of chicken or sausage.

Spinach and portobello quesadillas.

Fresh romaine, tossed with housemade dressing and focaccia croutons.

Mixed greens topped with grilled chicken, almond crusted goat cheese, carrots, onions, romas, and sprouts. served with our honey mustard dressing.

Grilled ahi tuna, surrounded by artichoke hearts, cucumbers, grape tomatoes, nicoise olives, feta cheese, and red onions. drizzled with an orange ginger vinaigrette.

Romaine hearts, marinated and chargrilled with a balsamic vinaigrette dressing.

Mixed greens, with portobello mushrooms, red pepper strips, pine nuts, sundried cranberries, and feta. drizzled with a hot pancetta dressing.

Mixed greens, sprouts, carrots, red onions, and romas topped with focaccia croutons and your choice of dressing.

Fresh ginger brined and lightly smoked twelve-ounce patchwork pork chop served with a creamy bleu cheese polenta and grilled asparagus. finished with a ginger apple chutney and spiced walnuts.

12 oz. grilled strip steak brushed with a savory balsamic glaze. served with roasted garlic and parmesan fingerling potatoes.

8 oz. beef filet, grilled to liking, topped with brandy cream sauce over white cheddar mashers *(medium well to well filets will be butterflied for timeliness unless otherwise requested) suggested wine - Kendall-Jackson "alexander valley" cabernet sauvignon

Lightly breaded chicken breast topped with provolone cheese, sauteed with button mushrooms, prosciutto, and a tarragon cream sauce. served over angel hair pasta. suggested wine - Peter Lehmann "Barossa" Shiraz.

Seared sushi grade ahi tuna topped with a Godiva white chocolate liquor sauce. served with prosciutto wrapped asparagus and fried shiitake mushrooms. suggested wine - kendall-jackson "vintner's reserve" Riesling.

An 8 oz. filet of salmon topped with a horseradish crust. baked and drizzled with a honey sauce. served with our lemon butter asparagus. suggested wine - speri Valpolicella Classico Superiore.

Thinly pounded baked salmon topped with tarragon and herbed crab meat. served with asparagus and fingerling potatoes. finished with a sun-dried tomato beurre blanc.

A baked herb encrusted 8oz. sea bass fillet, topped with an Italian tomato and basil relish, served over parmesan risotto and asparagus. suggested wine - pine ridge chenin blanc/viognier.

Four house-made meatballs baked with marinara, asiago cream, mozzarella and cheddar cheese.

Fresh mozzarella with basil leaves and roma tomatoes drizzled with balsamic reduction and basil olive oil.

4-oz filet of beef topped with bleu cheese and port wine reduction.

Five shrimp sauteed in olive oil, coriander, ginger, paprika, cumin, cayenne, cinnamon, and lemon. served over our couscous salad.

A crab cake, pan fried golden brown, with jicama slaw and cilantro aioli.

Sea scallops wrapped in smoky bacon finished with a delicate tomato basil relish.

Seared ahi tuna wrapped in pastry with caramelized onion, feta cheese, toasted almonds, and roasted garlic. baked medium rare and drizzled with a balsamic reduction.

Grilled portobello, zucchini, summer squash, and aromas. served with a side of horseradish cream sauce.

Shrimp, roma tomatoes, scallions, and mushrooms tossed with an asiago dill sauce. topped with mozzarella and baked.

Sauteed chicken, prosciutto, granny smith apples, walnuts, and Roma tomatoes, tossed in a creamy balsamic mascarpone cheese sauce.

Angel hair pasta tossed with red onions, mushrooms, kalamata olives, and marinara sauce.

Chicken, portobello mushrooms, red onions, aromas, artichokes, and kalamata olives. tossed with penne pasta in a pesto asiago sauce.

Cheese-filled tortellini with pine nuts, romas, spinach, and scallions. tossed in a light white wine sauce and topped with goat cheese.

Lobster, shrimp and scallop ravioli topped with mushrooms, aromas, shallots, scallions, and asiago cream sauce.

Beef ravioli topped with marinara and baked with cheddar, asiago, and mozzarella.

Chicken, Italian sausage, mushrooms, and red onions. sauteed in Diavolo butter and tossed with penne pasta in a marinara.

Sea scallops sauteed with tender slices of strip steak, garlic, shallots, romas, scallions and button mushrooms, tossed with capellini noodles in our asiago cheese sauce.

Portobello, shiitake and button mushrooms tossed with romas, shallots, and bow-tie pasta in a sun-dried tomato pesto cream sauce.