Point Judith calamari with fresh squeezed lemon and our cherry pepper tartar sauce.
Polenta Al Forno
Creamy wood-grilled Parmesan polenta finished with a rustic sweet sausage ragout, fresh basil and Tuscan olive oil
Narragansett Bay littleneck clams sautéed with Italian cherry peppers, garlic, fresh basil and white wine.
Flash fried Romano crusted risotto balls served with spicy San Marzano tomato sauce and pesto drizzle.
Hand battered eggplant rolled around prosciutto-herb ricotta cheese finished with Parmesano Reggiano and San Marzano tomato sauce.
Black N' Blue Mussels
Fresh Prince Edward Island Mussels simmered with crisp pancetta, gorgonzola, chives and a touch of cream.
A chef selection of Northern Italian antipasti and imported meats served over tossed baby greens.
Hearts of romaine and seasoned croutons tossed in our highly-praised Cesare dressing.
Baby field greens mixed with seasoned croutons, sliced red onion, dried cranberries, Roma tomatoes, and crumbled Gorgonzola.
Mixed baby greens topped with fresh mozzarella, sliced Roma tomatoes, fresh basil and balsamic syrup.
Peasant Style Grilled Flatbreads
A hand-stretched, wood-grilled Tuscan Masterpiece! Add $1 for rustic whole wheat
Pesto and marinara sauces with homemade Tuscan sausage, grilled chicken, caramelized onions, diced tomatoes, and Italian cheeses.
San Marzano tomatoes with mozzarella, gorgonzola, parmesan, and pecorino Romano.
Crushed Roma tomatoes, fresh mozzarella, fresh basil and Tuscan olive oil.
Ricotta cheese, grilled chicken, toasted pine nuts, mozzarella and tossed baby arugula.
Handmade spinach and ricotta gnocchi tossed in our pink vodka sauce topped with fresh basil, Pecorino cheese and a grilled marinated portabella mushroom. Add grilled chicken or shrimp upon request.
With Prosciutto, grilled chicken, roasted garlic, sweet peas and roasted red peppers in a rich pecorino cream.
Linguine with Clams
Fresh native clams sautéed with pancetta, onions, diced tomatoes, and fresh herbs served in a garlic-clam sauce.
Roasted garlic and grana padano stuffed ravioli sautéed with spiced broccoli rabbi, Tuscan olive oil and shaved Parmesan.
Angel hair pasta with jumbo shrimp, sautéed with garlic and oil, tossed in our pink vodka sauce.
Homemade grilled Tuscan sausage, diced Roma tomatoes, white beans and baby arugula in a light Pecorino Romano broth.
Secondi – Main Courses
A traditional Tuscan seafood stew prepared in-house with jumbo shrimp, local mussels, large scallops, littlenecks, lump crab meat, and fresh fish simmered in a tomato and saffron broth. Available over pasta or rustic garlic bread +$3
Linguini tossed with pan-seared veal, chicken breast, and large shrimp simmered with porcini mushrooms and baby spinach in a rich marsala cream, finished with toasted pine nuts. porcini mushroom infused sea salt and black pepper, topped with fresh goat cheese, roasted portobello mushrooms and tuscan herb butter, served with white truffle mac & cheese.
16 oz. USDA choice wood-grilled sirloin rubbed with Tuscan olive oil, porcini mushroom infused sea salt and black pepper, topped with fresh goat cheese, roasted portobello mushrooms and Tuscan herb butter, served with white truffle mac & cheese.
Merluzzo alla Piovenne
Cornmeal crusted. flash fried George's Bank cod served with risotto Capri and grilled lemon.
Sea Scallops with Risotto
Pan-seared Jumbo George’s Bank sea scallops served with a lemon, parsley risotto.
Toasted Pine Nut Crusted Salmon
Oven-roasted Atlantic salmon filet crusted with toasted pine nuts and served with pesto drizzle and balsamic syrup
Tuscan Griglia Mista
12 oz Chianti glazed sirloin, turbinado seared Atlantic salmon and wood-grilled Parmesan polenta roasted on a cedar plank
Pollo o Vitello
Pan-roasted and simmered in a garlic chicken stock with roasted red peppers, baby artichokes, and sliced olives then topped with melted provolone cheese.
Pan-seared with fresh sage and prosciutto, finished with mushrooms and Sicilian Marsala wine and topped with provolone cheese.
Pecorino Romano dusted scaloppini topped with San Marzano tomato sauce, ricotta cheese and basil pesto.
Pan roasted and simmered with fresh rosemary and lemon in a light roasted garlic broth.
Hand-breaded and layered with mozzarella cheese and San Marzano tomato sauce.
Contorni- Side Dishes
Sweet Peas and Prosciutto
Tomato Scented Tuscan White Beans
Wood-Grilled Parmesan Polenta
Pasta with San Marzano Tomato Sauce
Spiced Broccoli Rabe
White Truffle Mac & Cheese
Chicken Tenders with Fries
Pasta with Marinara Sauce
Pasta with Cheese Sauce
Chicken Parmigiana with Pasta
Macaroni and Cheese
**B.Y.O.B 2.00 per person wine corking fee**
*Vegetarian and gluten free dishes prepared upon request*
The focus of Sophia’s Tuscan Grille is to prepare all food items with fresh, high-quality ingredients. Historically, Tuscany is known for foods that are rich in flavor and tradition because of both simplicity and proper cooking techniques. With this concept in mind, Executive Chef Christopher Palios uses his extensive knowledge, family tradition and European training to create simple yet innovative dishes.
Shellfish and raw or undercooked foods may pose a health risk in sensitive individuals. Please notify your server if you have any food allergies. A 20% gratuity will be added to parties of 6 or more. A $3 charge will be added for split entrees.
Sophia’s is available for private parties, catering, and take-out. We thank you for your patronage and hope that you enjoy your experience at Sophia’s Tuscan Grille.