IL Sorrento Italian Restaurant

Rice balls stuffed with shredded short rib, smoked mozzarella cheese, truffle parmesan cream sauce.

Baked, golden-brown clams in a lemon white wine sauce.

Thinly sliced filet mignon, arugula, mushrooms, shaved parmesan, truffle vinegar.

With grilled vegetables, roasted peppers, olive oil and aged balsamico.

Flour dusted and served with a duet of sauces.

Thinly sliced eggplant, dipped in egg, stuffed with ricotta, mozzarella and spinach, topped with tomato basil sauce.

Served on a bed of baby greens with olives and capers, finished with EVOO and fresh lemon.

P.E.I. mussels in light tomato sauce sautéed with roasted garlic and chili peppers (white wine sauce optional).

Raw shrimp, oysters, clams, crab meat served with cocktail and Mignonette sauces.

Jumbo shrimp served with homemade cocktail sauce.

Assorted cured Italian meats and cheeses, served with sweet and spicy peppers, olives and extra virgin olive oil (evoo).

Fresh minced Ahi tuna in lemon caper dijon sauce. Finished with avocado mousse and toast points.

Chicken breast with mushrooms in a marsala wine sauce.

Parmesan crusted chicken breast in lemon white wine sauce.

Chicken with garlic, white wine, rosemary, sausage and hot cherry peppers, either on or off the bone.

Crispy cornish game hen served over parmesan risotto.

Scaloppini of veal sautéed with lemon, butter, white wine, capers.

Scaloppini of veal sautéed with mushrooms, shallots and a touch of brandy cream sauce.

Sauté of sweet sausage, broccoli rabe and garlic tossed in EVOO and parmesan.

Sauté in classic beef bolognese, finished with mascarpone and parmesan cheese.

Local Long Island little neck clams sautéed in choice of Red or White sauce (EVOO).

Tossed in slow cooked beef short rib ragu finished with mascarpone and parmesan cheese.

Fresh tomato, sliced asparagus and chopped shrimp sautéed in a light pesto sauce.

Please inquire with the server for today's selection.

Mezzi rigatoni, sautéed with sausage and sweet pepper, onions & mushrooms in a light spicy tomato sauce, topped with mozzarella.

Homemade pasta, shrimps, scallops, calamari and crabmeat, finished in fresh tomato basil sauce.

$36.95 • Regular Party up To Six People | Tuesday to Saturday from 12 pm - 3 pm. First Course: Soup or House Salad, Eggplant Rollatini, Arancini Rice Balls, Baked Clams Oreganata. Main Course: File of Sole Oreganata (Served with vegetables of the day), Chicken Francese, Sausage Pizzaiola, Single Cut Pork Chop, Spaghetti & Meatballs. Dessert of the Day.

Sautéed in white wine, tomato broth, with olives, capers, plum tomatoes, garlic, served over creamy soft polenta.

Grilled whole boneless branzino, served with vegetable of the day.

Maine lobster, jumbo fresh shrimp, in a spinach risotto.

Shrimp served over linguini, with your choice of Scampi or Fra Diavolo (spicy) Sauce.

Broiled filet of lemon sole, topped with seasoned bread crumbs, served over spinach risotto.

Grilled assorted fresh vegetables, finished with roasted garlic, evoo balsamic drizzle.

Served with spaghetti.

Topped with sautéed onions, garlic, sweet and spicy vinegar peppers.

Lobster, shrimp, clams, mussels, calamari, all sautéed in a light spicy tomato sauce.

Onions, mushrooms, bell peppers in a light tomato basil sauce (cherry peppers optional).

Homemade meatballs sautéed in a fresh tomato basil sauce and parmesan cheese.

Sautéed with onions, garlic and fresh peas in a light tomato sauce served with parmesan risotto.

Romaine lettuce, shaved parmesan, garlic croutons, tossed with homemade Caesar dressing.

Roasted beets, shaved fennel, red onions and toasted pistachio tossed in balsamic vinaigrette, topped with goat cheese crumble.

Baby greens, cucumber, plum tomatoes, red onions, olives, tossed with red wine vinaigrette, feta cheese.

Arugula, radicchio, endive, hearts of palm, tossed in black truffle vinaigrette.

Served over creamy soft polenta, braising sauce.

Grilled ribeye served with bordelaise sauce.

Grilled filet mignon with red wine sauce.

Grilled veal chop topped with sautéed onions and mushrooms.

Grilled NY strip steak served with bordelaise sauce.

Rack of lamb oven roasted in port wine reduction.