Trattoria 141 (fka Il Sogno Ristorante Wine Bar) - Vollständiges Menü

Creamy mozzarella served with slice tomatoes, roasted peppers and basil with a touch of extra virgin olive oil

Assortment of homemade desserts

Veal dipped in parmesan, pan seared and sautéed with garlic, in a white wine and lemon sauce

Lightly fried calamari served with our marinara sauce

Romaine lettuce in a creamy Caesar dressing with shaved parmesan

Beets, potatoes, cucumbers and goat cheese in a balsamic vinegar reduction

Mixed greens, onions, tomatoes, lemon dressing, and crumbled gorgonzola

Arugula served with hearts of palm, pear, and shaved parmesan, tossed in lemon vinaigrette

Penne with sautéed eggplant, plum tomatoes and basil, served in an extra virgin olive oil sauce topped with melted mozzarella

Rigatoni in a veal and beef ragout, topped with shaved parmesan

Spaghetti with pancetta and onions in a butter, white wine, chicken broth and egg yolk sauce

Linguini with white or red clam sauce

Homemade fettuccini with artichokes, cherry tomatoes, shrimps and arugula in a white wine, garlic and oil sauce

Fusilli with garlic, anchovies, capers, black olives and tomatoes in a white wine sauce

Baked clams with seasoned bread crumbs served with a white wine and lemon sauce

Peppers stuffed with risotto, chopped meat, fresh mozzarella and béchamel sauce

Homemade ravioli stuffed with scallops, shrimps, and crabmeat in a brandy and pink sauce

Thinly sliced Portobello mushroom with a chopped arugula salad

Half boneless chicken roasted with mostasa and breadcrumbs, served with broccoli rabe and beans

Grilled Jumbo shrimps served over arugula, tomato and onions in a lemon dressing

Breast of chicken topped with eggplant, mozzarella, mushrooms, and sliced tomato gratin, served in a marsala wine sauce

Boneless chicken sautéed with sausage, portobello, capers and potatoes served in a white wine sauce

Short Ribs served with gnocchi

Polenta gratin topped with grilled Portobello and Gorgonzola sauce

Traditional Arugula, endive and radicchio served with a house made balsamic vinaigrette

Layered sliced eggplant with tomato, basil, and parmesan, topped with melted mozzarella

Filet of branzino served with sautéed spinach in a white wine, lemon and garlic sauce

Veal sautéed with roasted red peppers and hot cherry peppers in a balsamic vinegar reduction

Cod fish with mussels, cannellini beans, and scallops in a white wine and touch of marinara sauce

Thinly sliced filet mignon, served with arugula, lemon dressing and shaved parmesan

Angel hair pasta with fresh vegetables in a light garlic and oil sauce

Pork Chops stuffed with prosciutto, mushrooms, and fontina cheese in a truffle sauce