Ristorante Di Sopra

Antipasto Piatto Per La Tavola

meant to be shared

• Meatball and Polenta19,00 $ US

  House made meatball baked with four cheeses, tomato sauce and whipped ricotta served over creamy Parmesan polenta

• Burrata and Pancetta19,00 $ US

  Buratta cheese, grilled Italian bacon and roasted tomato chutney

• Crab Arancini19,00 $ US

  Fried risotto balls stuffed with lump crab meat, mozzarella and peas, served on pesto cream sauce

• Lobster Casserole25,00 $ US

  Poached lobster in a creamy lobster sauce, then topped with mozzarella and Parmesan cheese and broiled until golden

• Artichoke Francese18,00 $ US

  Lightly battered, sautéed in a butter and lemon wine sauce

• Braised Beef Bruschetta19,00 $ US

  Slow simmered beef with chianti caramelized onions, sprinkled with Gorgonzola

• Ricotta18,00 $ US

  Toasted crostini, local honey, pistachio nuts, black pepper and fresh basil

• Funghi al Forno17,00 $ US

  This deliciously cheesy mushroom casserole is wonderfully flavored with fresh herbs, parmesan cheese, a kiss of cream and melted mozzarella

Insalate

• Sopra Salad10,00 $ US

  Spring mix, tomatoes, onions, garlic, olives, roasted peppers, Parmesan cheese and vinaigrette

• Caprese con Prosciutto17,00 $ US

  Tomato, onion, roasted peppers, olives and balsamic glaze

• Caesar Salad11,00 $ US

  Crisp romaine lettuce with house-made Caesar dressing, tossed with garlic croûtons and shaved Parmesan cheese

• Octopus Panzanella19,00 $ US

  Thinly shaved octopus over a salad with bread, tomatoes, basil, olive oil, cucumbers, onion and lemon

• The Ultimate Wedge12,00 $ US

  A cool, crisp wedge of fresh iceberg lettuce, roma tomatoes, red onions, garlic, house dressings, gorgonzola crumbles and all the pork (Guanciale, pancetta and prosciutto), topped with a sweet balsamic glaze

Risotto Bianco or Polenta

gluten-free options available

• Shrimp Scampi27,00 $ US

  Sautéed shrimp with fresh diced tomatoes, garlic, onion and basil

• Mushroom & Gorgonzola24,00 $ US

  A blend of yellow oyster, shiitake, crimini and portabella mushrooms, pancetta and Gorgonzola cream sauce

• Seafood Risotto from Southern Italy36,00 $ US

  Baby clams, mussels, octopus, shrimp and sea scallops in a luscious tomato wine sauce

• Caponata23,00 $ US

  A tapenade of roasted eggplant, capers, olives, tomatoes, onion and garlic

La Pasta Fresca - Fatta in Casa (Made in House)

gluten-free options available

• Cacio e Pepe26,00 $ US

  Bucatini tossed in pecorino cheese and cracked black peppercorns

• Traditional Pasta Carbonara27,00 $ US

  Strozzapreti pasta with Guanciale, Parmesan and Pecorino Romano cheese and beaten eggs. Make it Franco Style with all the pork!

• Mafalda con Manzo Brasato28,00 $ US

  Braised beef that has been simmering for six hours, tomato sauce and parmigiana cheese

• Bucatini all'Amatriciana26,00 $ US

  Pancetta, onions, tomatoes, red wine and Romano cheese

• Pappardelle with Duck Ragù29,00 $ US

  Duck ragù is a classic dish in Italy. It is made from a long-simmered duck confit sauce that is intensely flavorful

• Pasta Napolitano30,00 $ US

  Rotelli pasta, chicken breast, artichoke hearts, cherry tomatoes, garlic, basil, onions and peas in pink sauce

• Paglia e Fino27,00 $ US

  Fresh green and white pasta, Alfredo sauce with peas and Guanciale

• Pappardelle all'Aragosta39,00 $ US

  Lobster meat, shallots, mushrooms, brandy and lobster cream sauce

Vitello

• Osso Bucco59,00 $ US

  Slow-roasted veal shank, natural braising, creamy Parmesan risotto Milanese

• Parmigiana62,00 $ US

  Bone-in veal chop, tomato sauce, mozzarella and burrata cheese

• Veal Saltimbocca36,00 $ US

  Topped with prosciutto and mozzarella cheese in a lemon wine sauce with artichoke hearts, capers and sage

• Alla Griglia60,00 $ US

  16oz grilled veal chop with fresh Italian herbs and natural jus

Pollo

• Chicken Cacciatore29,00 $ US

  Chicken thighs simmered in a tomato sauce with onions, garlic, mushrooms, olives and capers, served over polenta

• Chicken Gianni31,00 $ US

  Grilled chicken topped with prosciutto, spinach, roasted peppers and Asiago cheese served with mushroom brandy sauce

• Chicken Scarpariello32,00 $ US

  Roasted chicken thighs, Italian sausage, hot and sweet peppers, garlic, onions and potatoes

Bistecca

• Beef Tenderloin48,00 $ US

  8oz tenderloin, Gorgonzola polenta and forest mushroom demi-glace

• Delmonico Steak49,00 $ US

  16oz ribeye steak seasoned with only salt and pepper, then topped with herb compound butter

• Steak & Lobster69,00 $ US

  8oz tenderloin smothered with poached lobster in a creamy lobster sauce

Pesce

• Branzino38,00 $ US

  Mediterranean Sea Bass served with pasta Sabbia (bread crumbs, anchovies, garlic and olive oil)

• Wild Caught Halibut39,00 $ US

  Capers, blistered tomato and lemon-butter sauce with fusili pasta

• Salmon al Cartoccio35,00 $ US

  Salmon baked in parchment with lemon wine sauce and herbs

• Seared Sea Scallops41,00 $ US

  With a pea saffron risotto and fried Prosciutto

Chef's Choice Featured Wines

In partnership with Michael David Winery and Chef Franco, we offer these featured wines for $12 per glass or $45 per bottle

• Michael David Merlot

  Harvested from Phillips Family Vineyards, the Merlot opens with a bouquet of boysenberry, blackberry, toffee and spice. Flavors of huckleberry, espresso bean and nutmeg carry this medium-bodied wine to a fruitful and lasting finish

• Freakshow Zinfandel

  This medium bodied Zinfandel spotlights blazing huckleberry and oak aromas while flirting with notes of anise. Flavors of strawberry, pomegranate and clove amaze the tongue with a spice-laced and tantalizing finish

• Freakshow Cabernet Sauvignon

  Medium in body and showcases flavors of bright red fruits, toasted hazelnut and clove with a fruit-forward, lingering finish

• Lodi Red

  Three of Lodi's heritage varietals: Petite Sirah, Zinfandel and Carignane. Ripe berry and pecan aromas interlace with flavors of huckleberry, cola and spice. A medium bodied, food-friendly wine

• Freakshow Chardonnay

  Playful flavors of nectarine, lemon zest, elderflower and crème brulée dance on the tongue with a hint of vanilla and nutmeg lingering on the finish