Il Sorriso Ristorante - Irvington, NY

prince edward musseis sautéed in light spicy tomato sauce served with grilled bread

thin sliced raw beef topped with arugula and sliced parmesan cheese

little neck clams with herbed bread crumbs

fried calamari accompanied with marinara sauce

fresh mozzarella wrapped with prosciutto di parma then grilled served with roasted pepper

fresh mozzarella and sliced tomatoes with basil and extra virgin olive oil

imported prosciutto di parma with melon

house mixed salad

romaine lettuce in a cesar dressing

baby greens with shaved fennel and parmesan cheesein a vinaigrette dressing

endive, arugula and radicchio salad

mixed baby greens with goat cheese and truffle oil

bow tie pasta with shitake mushrooms and asparagus in a mascarpone cream sauce

home made fettuccine pasta with porcini mushrooms and veal prepared in a light porcini cream sauce

home made ravioli stuffed with mushrooms sautéed in a mushroom sauce with olive oil infused with white truffle oil

ear shaped pasta with broccoli rabe and fresh sausage sautéed in a garlic and olive oilv sauce sauce

linguine pasta with assorted seafood in a light tomato sauce

spaghetti sautéed with imported clams in a white wine and garlic sauce

home made ribbon pasta with pan seared, jumbo scallops in a pink brandy cream sauce

home made potato dumplings in a bolognese style sauce

home made egg noodles with italian pancetta, mushrooms and peas in a light pink sauce

home made spaghetti in a red lamb ragu' sauce

home made pillows of pasta filled with spinach and veal in a butter and sage sauce

rigatoni with fresh tomatoes, fresh mozzarella and fresh basil

duck breast in a marsala wine sauce with mushroom served with garlic mash potato

chicken scaloppine with eggplant, slice of tomato and fresh mozzarella in a pink sauce

broiled veal chop topped with sauteed assorted mushrooms

braised lamb shank served in a barolo red wine sauce

grilled jumbo shrimp accompanied with a lemon ,garlic and parsley sauce

fillet of striped bass with apples, pine nuts and raisin sauteed in a pinot grigio sauce

off the bone chicken sautéed with white wine, rosemary garlic and a touch of vinegar with onion, mushroom, red pepper and sausage served with roasted potato and hot cherry pepper

veal scaloppine topped with fresh mozzarella cheese in a white wine and tomato sauce with sage and rosemary

veal scaloppine with asparagus, artichokes and roasted peppers in a white wine sauce

medallions of monk fish served with clams and mussels prepared in a light tomato sauce

fillet of salmon in a balsamic reduction and julienne of vegetables

house mixed salad

romaine lettuce in a cesare dressing

thin sliced beef topped with arugula and sliced parmesan cheese

fried calamari accompanied with marinara sauce

fresh mozzarella wraped with prosciutto di parma then grilled served with roasted red peppers

grilled chicken breast added on the salad

endive, arugula, and radicchio salad

mixed greens accompanied by prosciutto, asparagus, parmesan cheese, roasted peppers and olives

thin sliced beef topped with arugula and sliced parmesan cheese

fresh mozzarella and sliced tomatoes with basil and extra virgin olive oil

prince edward mussels sauteed in light spicy tomato sauce with grilled bread

rigatoni with fresh tomatoes,fresh mozzarella and fresh basil

bow tie pasta with shitake mushroom in a garlic oil and basil sauce

home made egg noodles with pancetta, mushroom and peas in a light pink sauce

penne pasta with smoked salmon and arugula in a pink sauce

spaghetti sauteed with imported clams in a white wine garlic sauce

home made potato dumplings in a bolognese style sauce

home made ravioli stuffed with mushrooms sauteed in a mushroom sauce with olive oil infused with white truffle oil

home made fettuccine pasta prepared with porcini mushrooms and veal prepared in light porcini cream sauce

linguine pasta with assorted seafood in a light tomato sauce

grilled chicken, fresh mozzarella, roasted peppers and pesto

proscuitto, salami, fresh mozzarella, mixed greens and oil and vinegar

chunks of chicken with fresh sausage and fried potato sauteed in a rosemary, lemon and white wine sauce

veal scaloppine breaded and pan fried topped with chopped arugula and diced tomatoes

veal scaloppine sauteed in a white wine and lemon sauce

medallions of monk fish served with clams and mussels prepared in a light tomato sauce

chicken scaloppine with mushroom and black olive sauteed in a light marsala wine sauce

veal scaloppine topped with fresh mozzarella cheese in a white wine and tomato sauce with sage and rosemary

roasted fillet of salmon topped with chopped arugula and diced tomatoes