Sansone's Bistro: Menus & Catering

Sansone's Bistro Menus / Catering Information

Chef/Owner Robert Sansone and staff welcome
you and thank you for choosing Sansone's Bistro.

It is our mission to:

Proudly create a memorable dining experience thru the detailed attention to service, comfort and culinary creation.

In fact we’re so sure you’ll have a great experience that every meal is 100% guaranteed.
If you are ever dissatisfied with your meal, just let your server know. We will replace it or refund your money.
No questions asked.

So, sit back and enjoy one of the last real restaurants.

APPETIZERS

Calamari Portuguese 9

This is a wonderful variation on the traditional. Rings and tentacles are flash fried then tossed with mint, banana peppers, & olive oil accompanied by homemade tomato marinara.

Artichokes French 10

In my home town, Rochester NY, you can get these tasty morsels at almost any restaurant. Egg battered, sautéed artichoke hearts finished with dry sherry, lemon, and cream.

French Brie 9 (also, order as a dessert for a delicious finish to any meal)

A light and fun presentation, double cream cheese served with walnut brittle, strawberry jalapeno jam, red grapes, and crostini

Grilled Portabella 8

Sliced over warm greens sauteed with spicy Italian sausage and garlic dressed with Balsamic vinaigrette and sprinkled with crumbled Blue cheese.

Moules Provençale (Mussels Provencal) 12

A dozen New Zealand green lip mussels steamed in olive oil and white wine with roasted tomatoes, capers, garlic, and herbs du Provance served with grilled baguette.

Country Style Duck Liver Pate 8

A pan seared blend of fresh duck liver, bacon, and ground beef served with sweet red onion confit, orange marmalade, Dijon mustard, and crostini

Sautéed Escargot 10

A dozen Helix snails sautéed in olive oil with garlic, spinach, and Crimini mushrooms, finished with butter and sprinkled with crumbled feta cheese.

Prosciutto Stuffed Pears 9

Roasted Anjou pears seasoned with sage and stuffed with a prosciutto-bacon bread stuffing served with gorgonzola cream sauce.

Beef Carpaccio 9

What better way to enjoy the true flavor of beef? Paper thin slices of Filet Mignon garnished with Dijon aioli, capers, red onion, and shaved Asiago.

ASK YOUR SERVER ABOUT OUR SIGNATURE DESSERT
(Order with dinner to allow time to prepare)

GRAND MARNIER SOUFFLE 8
Individual size Grand Marnier Soufflé, light and fluffy, perfectly flavored with
just the right amount of liquor and served with a raspberry sauce and vanilla anglaise.

DINNER SPECIALTIES
Accompanied by starch, vegetables, and choice of soup or salad

FRESH FISH & SEAFOOD

Sole Ala Grec 23 / 18

Fillet of sole sautéed with artichoke hearts, lemon, and sherry finished with butter topped with seasoned bread crumbs and sprinkled with feta cheese.

Grilled Orange Roughy 23 / 18

Marinated with orange juice, shallots, fresh ginger, scallions, soy sauce, and a touch Sambal Olek (Thai chili paste) served with vanilla gastric.

Paella de Mar 27

New Zealand green-lip mussels, salmon, shrimp, scallops, and spicy Italian sausage steamed with saffron Valencia rice, broccoli, carrots, and red peppers.

Salmon Nilla® 23 / 18

WARNING!!! This dish may cause severe stomach cravings for Sansone’s Bistro. A tender, flakey fillet of salmon crusted with Nilla wafers served with lemon and balsamic gastrics.

PASTA & VEGETARIAN

Portabella and Spinach Enchilada 18

Three blue corn tortillas stuffed with sautéed portabella mushroom, onion, and spinach, baked in Adobo cream sauce garnished with cheddar cheese and pico verde.

Stuffed Eggplant 18

Oven roasted eggplant stuffed with roasted red pepper risotto, topped with parmesan cheese and fried spinach drizzled with basil oil.

Angelhair Mediterranean 17

Delicate pasta noodles tossed with roasted tomatoes, wilted greens, garlic, Kalamata olives, and toasted pine nuts, sautéed in olive oil topped with feta cheese crumbs

Lobster Ravioli 20

Fresh pasta pillows filled with Lobster, ricotta, and parmesan tossed in a pink vodka sauce with grape tomatoes and fresh basil.

Linguine Sansone 18

Sautéed shrimp with artichokes, marinated tomatoes, and prosciutto served over linguine in a light garlic cream

Secondary Pricing Indicates Small Plates Available
This menu item is featured on healthydiningfinder.com. It meets HEALTHY DINING’S
nutrition criteria. Please ask for the “healthydiningfinder menu” for nutrition information.

MEAT & POULTRY

Wiener Schnitzel 24 / 19

Best of Rocky Mountain News 2007. Traditional thinly pounded veal, breaded and pan fried, served on brown sauce garnished with lemon, capers, and anchovy.

Veal Liver 21 / 16

If this isn’t the best liver you’ve ever tasted, I’ll buy IT. Sautéed veal liver topped with caramelized onions served on brown sauce. Add Bacon $3

Veal or Chicken Roma 23 / 18

Egg battered and sautéed with capers, artichokes, and roasted tomatoes finished with white wine and butter. (Request prepared with olive oil, no dairy, and steamed vegetables)

Veal or Chicken Anjou 23

Sautéed with shallots, pear, and sun dried cranberries finished with white wine and butter topped with blue cheese crumbles.

(Request prepared with olive oil, no dairy, and steamed vegetables)

Veal or Chicken Parmesan 23 / 18

Simply the best parmesan in town lightly breaded and topped with homemade marinara and

smoked Gouda cheese sauces served on a bed of baked penne pasta.

South African Style Lamb Chops 24

Three grilled center cut Colorado lamb chops marinated in South African curry-tomato sauce served with minted pear chutney.

Grilled Strawberry Brined Hangar Steak 20

A popular French cut of beef with a firm texture, brined with strawberry puree, cranberry juice, red wine, sugar, salt, and spices served with sweet red onion confit.

Grilled 10 oz New York 23

Grilled to your liking served with mushroom bacon brown butter.

Spice Roasted Pork Tenderloin 22

Seasoned with allspice, clove, cinnamon, cayenne, brown sugar, black pepper, thyme, and salt oven roasted to your liking served with pineapple salsa. (Request prepared steamed vegetables)

Crispy Duck Confit 23 / 18

A classic French preparation of a half duck slowly simmered in duck fat until the meat falls from the bone, then crispy fried and served with a raspberry chipotle jam.

Lemon Chicken 22

Pan seared breast of chicken topped with marinated lemon slices, finished with sherry, lemon, and butter served over fresh spinach garnished with crispy noodles (Request prepared with olive oil, no dairy, and steamed vegetables)