Sapori

Name: Sapori
Address: 601 Haddon Ave., 08108, NJ, 08108
Telephone: 856-858-2288

601 Haddon Ave., Collingswood, NJ 08108, US

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Cuisine: Italian
Parking:
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Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
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LUNCH MENU

Antipasti

Insalata saporita

Spring mix salad served with olives, tomato and mozzarella tossed in our house dressing!

Insalata di granchio

A delicious refreshing spring mix salad with crab meat, cherry tomatoes, avocado and red beets in a lime vinaigrette.

Insalata di fichi e pere

Baby rucola salad with dried figs, pears, walnuts, and gorgonzola cheese in an extra virgin olive oil-balsamic vinegar dressing.

Insalata di tonno

Rucola, tuna cured in olive oil, red onion, green olives, capers, sun-dried tomatoes and pine nuts and dressed with a red wine vinaigrette.

Carpaccio di Carne

Filet Mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby rucola salad with shavings of Parmiggiano Reggiano.

Gamberi grigliati

Shrimp (3) wrapped with pancetta, pan-seared and served on a rucola-frisee-red onion-capers salad, dressed with a rucola-almond vinaigrette.

Calamari fritti

Lightly floured calamari fried and served with a light pesto and tomato sauce.

Cozze saporite

Mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample amount of white wine. They don't get any better than this!

Paste

Pennette con funghi e pollo

Pieces of chicken thigh sautéed with mushrooms, pancetta and sun-dried tomatoes in a red wine-touch of tomato sauce.

Gnocchi al pomodoro

Homemade potato gnocchi served in either tomato basil or pesto sauce.

Tortellini alla boscaiola

Homemade cheese tortellini served in mushroom sauce with prosciutto, peas and a touch of cream.

Pennette al salmone

Salmon cubes sautéed with shallot in a white wine-cream-touch of tomato sauce, served with mini penne.

Pennette con salsiccia

Italian ground sausage sautéed with eggplant and mushrooms, in a red wine roasted tomato sauce.

Pennette alla Contadina

Italian ground sausage sauteed with broccoli rabe, sun-dried tomatoes and garlic in a red wine-tomato sauce.

Linguine ai funghi

Mixed wild mushrooms sautéed with pancetta, leeks and garlic in a white wine touch of cream sauce.

Risotto allo scoglio

Mussels, shrimp, clams and calamari sautéed in a white wine garlic sauce and a touch of tomato, served with risotto arborio.

Linguine al granchio

Mixed jumbo and claw's crab meat sautéed in a pesto sauce with oven roasted grape tomatoes, zucchine and pine nuts.

Secondi

Pollo con funghi

Chicken thigh, de-boned and sautéed in a Marsala wine-mushrooms-sage sauce, side of potatoes.

Insalata di pollo

All natural chicken thigh, marinated and grilled, served with a rucola, fresh tomatoes, artichokes and shavings of parmiggiano salad, dressed with a honey-mustard vinaigrette.

Pollo Saporito

Organic chicken thigh sautéed with mushrooms and peppers and served next to rosemary roasted potatoes.

Pollo alla Pizzaiola

Chicken thigh pan-seared and topped with eggplant and smoked mozzarella, served in a light tomato-red wine sauce, served next to sautéed spinach.

Vitello Saporito

Filet veal topped with prosciutto and fontina cheese, served in a red wine mushroom demiglaze sauce, served next to sautéed beet greens.

Vitello alla salvia

Filets of veal sautéed with shallots in a butter-sage-lemon sauce, served next to spinach.

Cotoleta di vitello

Lightly breaded veal cutlet pan-fried and topped with rucola and fresh chopped tomatoes, dressed with a honey mustard vinaigrette, served with potatoes.

Salsiccia grigliata

Pork, parsley and sweet provolone cheese sausage, grilled and served over a bed of sautéed beans over chick pea polenta, topped with goat cheese.

Tilapia alla livornese

Filet of tilapia sautéed with black olives, capers, plum tomatoes and calamari in a white wine garlic sauce.

Zuppeta di pesce

Filet of Scottish salmon, sautéed with mussels, shrimp and calamari in a white wine-tomato-seafood broth-garlic sauce.

DINNER MENU

Antipasti

Antipasto Saporito

A select few antipasti from various regions in Italy.

Carpaccio di Carne

Filet Mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby rucola salad with shavings of Parmiggiano Reggiano.

Insalata di Tonno

Tuna cured in olive oil tossed with rucola, red onion, cherry tomatoes, pine nuts, caper, and olives, dressed with a red wine vinegarette.

Insalata di fichi e pere

Rucola salad with dried figs, walnuts, pears and gorgonzola cheese in an extra virgin olive oil-balsamic vinegar dressing.

Insalata di granchio

Mixed jumbo and claw crab meat tossed with avocado, cherry tomatoes, red beets and spring mix in a lime-vinaigrette.

Mozzarella di Bufala

Imported from Naples buffalo milk mozzarella served with bresaola (cured beef), artichokes, tomato and olives.

Calamari fritti

Lightly breaded calamari fried and served with a light pesto sauce.

Cozze Saporite

Mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample amount of white wine. They don't get any better than this!

Salsiccia ai ferri

Pork, parsley and sweet provolone sausage, grilled and served over a chick pea polenta and sauteed beans. topped with goat cheese.

Portobello ripieno

Portobello mushroom, grilled and topped with walnuts, figs and gorgonzola cheese.

Primi Piatti

Fettuccine al vitello

Homemade chestnut flour fettuccine served in a veal ragu' sauce.

Pennette con pollo e funghi

All natural chicken chunks sautéed in a white wine-onion touch of tomato sauce with mushrooms, pancetta and S.D. tomatoes served with mini penne.

Tortellini alla boscaiola

Cheese tortellini served in a mushrooms sauce with prosciutto, green peas and a touch of cream.

Gnocchi al ragu' d' anatra

Duck breast ragu' made with onion, celery, carrots, red wine, shallot, shitake mushrooms and thyme, tossed with homemade gnocchi.

Fettuccine con funghi

Mixed mushrooms sautéed with garlic, leeks and pancetta in a white wine-touch of cream sauce.

Pennette con salsiccia e funghi

Italian ground sausage sautéed with eggplant, roasted tomato and mushrooms, served with pennette topped with caciocavallo cheese.

Risotto alle seppie

Fresh calamari and clams out of the shell sautéed with leeks and cherry tomatoes in a white wine garlic sauce. served with risotto arborio

Risotto alla pescatora

Mussels, shrimp, clams and calamari sautéed in a white wine-roasted tomato garlic sauce, served with risotto Arborio.

Linguine con granchio

Jumbo and claw crab meat sautéed with pine-nuts, zucchini, garlic and oven roasted grape tomatoes, served with homemade linguine in a pesto sauce.

Linguine al ragu' d' astice

Maine lobster meat sauteed with shallot and cherry tomatoes in a white wine-tomato-touch of cream sauce, served with linguine over a layer of pesto.

Secondi Piatti

Scaloppine di vitello

Filets of veal sautéed with mushrooms, figs and shallots, topped with goat cheese and served in a red wine sauce, next to roasted potatoes and fried zucchini.

Vitello alla pizzaiola

Tender filets of veal topped with eggplant and smoked mozzarella, baked in tomato sauce, and served next to sautéed scarola.

Spiedini di vitello

Tender filets of veal rolled with pine nuts, raisins, bread crumbs, pancetta, onion and caciocavallo cheese, grilled and served on a skewer with onion and bay leaf, topped with a lemon-olive oil-almonds-butter sauce, side of sweet peas.

Braciola di Pollo

All natural chicken thigh stuffed with butternut squash, provolone, sage and scallions, baked in a lemon zest-sage-butter sauce, served next to beet's green and potatoes.

Pollo Saporito

All natural boneless chicken thigh topped with prosciutto and fontina cheese sautéed with shallots, mushrooms and peppers and served next to rosemary roasted potatoes.

Cotoletta di Pollo

All natural chicken thigh, lightly breaded, pan-fried and topped with a mascarpone-mushroom-pistachio crumbs sauce, served next to broccoli rabe and potatoes.

Maiale al porto

Pork medallions pan-seared and topped with a port reduction-shitake-thyme sauce, served next to roasted butternut squash.

Agnello alla griglia

Baby rack of lamb grilled and topped with barolo wine reduction sauce. served with broccoli rabe

Salmone alle verdure

Alaskan wild salmon, pan-seared and sautéed with zucchine, leeks, potatoes, carrots, chives and basil in a brandy-white wine sauce.

Rombo alla livornese

Halibut medallions sautéed with plum tomatoes, capers, black olives, oregano, garlic and calamari in a white wine garlic sauce, served next to spinach.