Sogno

Name: Sogno
Address: 69 Broad St., 07701, NJ, 07701
Telephone: 732-747-6969

69 Broad St., Red Bank, NJ 07701, US

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

Appetizers

Calamari Fritti

Served with house made tomato sauce and fresh lemons

Beef Steak Tomato and Fresh Mozzarella

Coconut Shrimp

Served with an orange horseradish dipping sauce

Chilled Marinated Asparagus

Accompanied by tomato, olives, basil, and drizzles of lemon olive oil

Portobello Milanese al Forno

Portobello mushroom, oven roasted with herbed breadcrumbs, and served with an insalata tri colore and aged balsamic vinaigrette

Grilled Eggplant Involtini

Marinated grilled eggplant, stuffed with herbed goat cheese and salsa rosa

Classic Caesar Salad

Classic Caesar Salad with Chicken

Mesclun Greens in a Balsamic Vinaigrette

Mesclun Greens in a Balsamic Vinaigrette with Chicken

Baby Spinach and Endive Salad

Baby Spinach and Endive Salad with Chicken

Entrees

Veal Paillard

Grilled Veal Medallions served with baby greens, tomato, olives, and balsamic vinegar

Almond Chicken

Served with baby greens, cucumber, tomato, olives, in a blood orange vinaigrette

Grilled Chicken Paillard

Set over broccoli rabe and garlic and oil

Tilapia Florentine

Served with garlic spinach and a white wine and basil sauce

Pecan Crusted Salmon

Served over wilted spinach and a lemon basil sauce

Linguini with Clams

Served in a white wine and basil sauce

Rigatoni Norma

Served with a fresh plum tomato and basil sauce, along with caramelized eggplant

Bowtie Vodka

Pasta tossed with prosciutto, vodka, tomato, basil, and a touch of cream

Bacon, Lettuce, and Tomato Sandwich

Served on a toasted brioche bread with French fries

Chicken Wrap

Served with lettuce, tomato, bacon, and French fries

Pan Seared Tuna Salad

Served with a baby greens salad in a wasabi vinaigrette

DINNER MENU

Antipasti

Mesclun Greens in a Balsamic Herb Vinaigrette

Baby Spinach and Endive Salad

Tossed with shaved pears and candied walnuts in a "caesar style" gorgonzola dressing

Portobello Milanese Al Forno

Portobello mushroom oven roasted with herbed bread crumbs, and served with an insalata tri colore and aged balsamic vinegar

Grilled Eggplant Involtini

Marinated grilled eggplant stuffed with herbed goat cheese over salsa rosa

Napoleon of Mozzarella di Bufala

Buffalo mozzarella imported from Campania, layered with beefsteak tomatoes and drizzled with basil extra virgin olive oil

Slow Roasted Duck Crespelle

Roasted Long Island duck wrapped in a savory crepe with fonduto and shaved black truffles

Calamari Fritti

Fried calamari dusted with seasoned flour and tossed with arugula, hearts of palm, and herb cured olives, in a blood orange citronette

Shrimp Scampi alla Siciliano

Sauteed shrimp with lemon, garlic, and smoked paprika, over a roasted red pepper and chickpea puree

Tuna Tartare

Sushi grade tuna with grilled asparagus, lemon pressed olive oil, and capers

Zuppetta

Manilla clams and P.E.I. mussels simmered in a delicate broth with preserved lemon, tomatoes, and anise, over fregola

Primi

Tortignoni a la Norma

Fresh plum tomato and basil with caramelized eggplant

Farfalle con Quattro Formaggi

Bow tie pasta with sauteed prosciutto and sun dried tomatoes, with mozzarella, fontina, bel paese, and parmigiano reggiano cheese

Fusilli al la Bolognese

Garganelli pasta in a Bolognese meat ragu in the style of Emilia Romagna

Puttanesca di Calamaretti

Black fettuccine with sauteed Mediterranean baby calamari, calamata olives, and capers, in arrabbiata pomodoro

Spaghetti Pescatore

Shrimp, mussels, clams, and calamari sauteed with extra virgin olive oil, garlic, and pepperoncini, in a white wine and roasted tomato brodetto

Ricotta Gnocchi Sassi

House made gnocchi prepared with plum tomato, fresh mozzarella and fresh basil

Orecchiette con Broccoli Rabe

Ear shaped pasta with caramelized sweet fennel sausage, broccoli rabe, white beans, and sliced toasted garlic, drizzled with Tuscan extra virgin olive oil

Secondi

Pollo Scarpariello

Semi boneless organic chicken breast with chorizo sausage, wild mushrooms, and agrodolce peppers, over garlic mashed potatoes

Chicken Paillard Al Mattone

Herb roasted semi boneless organic chicken breast cooked under a brick with broccoli rabe, Italian sausage, and herbed potato gnocchi in a balsamic roasted garlic sauce

Long Island Duck Breast

Served sliced with a summer root vegetable hash and a chianti demi-glace

Grilled North Atlantic Salmon

Served with a jumbo lump crab meat risotto and a tarragon aioli

Branzino Napolitano

Pan seared mediterranian sea bass prepared with stewed white beans, escarole and sun dried tomatoes in an argumato di brodetto

Tilapia Al Limone

Tilapia filet sauteed in pinot grigio wine with baby artichokes, capers, and lemon, over garlic braised spinach

Prosciutto Wrapped Tuna

Seared with sauteed Umbrian lentils and an eggplant caponata

Pan seared Mahi Mahi

Set over garlic spinach, with an artichoke and roasted red pepper lemon sauce

Bistecca Alla Diavola

(13oz) Fire roasted dry aged stripped steak rubbed with black pepper corns, served over haricot verts, caramelized onion, roasted potato and mushroom demi-glace

Australian Baby Rack of Lamb

Marinated in rosemary and garlic, and served with a fregola primavera and goat cheese crema

Balsamic Barbecued Pork Tenderloin

Served with gorgonzola country mashed potatoes and red onion marmellata

Veal Osso Buco Alla Florentina

Florentine style braised veal shank with saffron orzotto and truffle gremolata

Veal Saltimbocca Romano

Milk fed veal, prepared with prosciutto, sage and spinach, and set over roasted potatoes

Contorni

Rosemary Roasted Potatoes

Sauteed Escarole

White beans and toasted bread crumbs

Sauteed Spinach

Pine nuts and raisins

Broccoli Rabe

Roasted garlic and lemon