Antipasti e Insalate

“SOSTANZA Style” Caesar 8.

Spinaci Saltate  
thinly Sautéed spinach, red onion, garlic, pinenuts & lemon. Drizzled with Dijon sauce 12.

Insalata di Lepre
A warm hazelnut crusted goat cheese medallion on bed of mixed greens. Tossed with a sherry vinaigrette 9.

Zuppetta Toscana
Cannelini beans with pancetta, red onion, chicken broth and rustic bread croutons 7.

Insalata Arugula
Arugula tossed with roasted pinenuts, shaved pecorino cheese, lemon and extra virgin olive oil 9.

Mozzarella e’ Pomodoro
Fresh mozzarella, vine ripened tomato, extra virgin olive oil & fresh basil 10.

Insalata di Campo
Wild greens with a roasted shallot & balsamic vinaigrette 6.

Napoleone di Melanzane
Grilled polenta wedges topped with mushrooms sautéed with shallots, garlic, red wine, lemon and a touch of demi-glace 12.

Polenta Panissa
Grilled polenta wedges topped with mushrooms sautéed with shallots, garlic, red wine, lemon and a touch of demi-glace 12.

Insalata Barba
Red beets, arugula and cherry tomatoes. Tossed with raspberry vinaigrette & shaved Parmigiano 10.

Prosciutto di Parma e’ Melone
Thinly sliced imported prosciutto di Parma and sweet cantaloupe. Drizzled with extra virgin olive oil 11.

“If you are what you eat, you are about to become irresistible”

Corkage fee 20.00 per 750ml bottle when not on Sostanza’s list Split charge 2.00 Side orders and substitutions priced accordingly 18% gratuity added to tables of 6 or more
Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Pasta

Linguini Sciue Sciue
“Quick, Quick” Pasta with olive oil, garlic and red pepper flakes 15.

Fettuccine Sienese
Prosciutto, green peas, white wine, cream, grated Parmigiana cheese, drizzled with white truffle oil 18.

Rigatoni Salsiccia E’ Ricotta
Roasted red peppers, Italian sausage, white wine, basil, touch of marinara and tossed with ricotta cheese 16.

Penne Arrabbiata
Pancetta, garlic, red pepper flakes and white wine. Topped with arugula and shaved Parmigiana cheese 17.

Cappellini Pomodoro
Sliced garlic, basil, marinara 15.

Penne alla Grappa
Green onion, pancetta, green peppercorns, grappa, marinara & a touch of cream 17.

Fussili Sorrentino
Cork screw pasta, garlic, olive oil and marinara. Tossed with cherry size mozzarella and fresh basil leaves 16.

Pappardelle al Ragu di Vitello
Egg noodles, ground veal, portobello mushrooms, shallots, Barolo wine and a touch of cream 18.

Spaghetti Monterosso
Dungeness crab & prawns simply tossed with diced fresh tomato, garlic & extra virgin olive oil 22.

Spaghetti alla Dizgratziata
Fried red peppers, sundried tomatoes, white wine, marinara and olive oil. Dusted with seasoned bread crumbs 16.

Entrée