Food | SOFRA

Served daily using local ingredients. All menu items are subject to change according to seasonality and availability.

Appetizers

Half Shell Oysters

Freshly hucked oysters presented on ice, accompanied by house-made cocktail sauce and bright lemon wedges.

Shellfish

Charred Octopus

Tender Mediterranean octopus, delicately charred and served with whipped feta, roasted beets, red onion, cherry tomatoes, and citrus-kissed emulsion.

Shrimp

Sauteed shrimp gently simmered in coconut milk with garlic, ginger, and paprika, finished with toasted artisanal bread.

Shellfish

Mussels

Prince Edward Island mussels in a fragrant marinara of shallots, garlic, and parsley, served with warm toasted bread.

Burrata

Creamy burrata with arugula pesto, roasted beets, vine-ripened tomato, and toasted bread.

Aranchin

Crisp Arborio rice croquettes with bacon, lemongrass aioli, and pickled onions.

Shishito Peppers

Blistered shishito peppers finished with horseradish vinaigrette.

Soups & Salads

Village Salad

Whipped feta, Campari tomatoes, red onion, Kalmata olives, bell peppers, cucumbers, baby arugula, and extra virgin olive oil.

Roasted Beet Salad

Roasted beets with fresh ricotta, baby arugula, orange frost, and red wine vinaigrette.

Caesar Salad

Romaine hearts tossed in house-made Caesar dressing with crumbled croutons and freshly grated Parmigiano Reggiano.

Butter Lettuce & Berries

Tender butter lettuce with pickled strawberries, blackberries, raspberry vinaigrette, and crumbled blue cheese.

Butternut Squash Soup

Silky puree of roasted butternut squash with caramelized onion, garlic, coconut milk, and delicately spiced with cinnamon and nutmeg.

Add Protein

Grilled Chicken

Grilled Large Shrimp (3)

Grilled Salmon

Pasta and Risotto

Cacio e Pepe

Linguini tossed with Parmigiano Reggiano, aged Peronino, and freshly cracked black pepper.

Paccheri Lamb Ragu

Paccheri pasta with slow-braised lamb Ragu, whipped ricotta, and fresh basil.

Sofra Bolognese

Linguine with traditional house-made meat Ragu, finished with Parmigiano Reggiano and basil.

Spicy Rigatoni

Rigatoni in a house-made tomato cream sauce with garlic, chili flakes, and Parmigiano Reggiano

Seafood Risotto

Creamy Arborio risotto with tomato, white wine, lemon, shrimp, calamari, mussels, and Parmigiano Reggiano.

Entrees

12oz. Prime Ribeye

Prime ribeye served with mashed potatoes, Shishito peppers in classic Diane sauce.

Double Cut Pork Chop

Korean BBQ, coconut rice, and crumbled peanut garnish.

Lamb Chops

Marinated lamb chops served with chickpea velouté and fingerling potatoes.

8oz Filet

Served with creamy polenta, roasted red pepper coulis, bordelaise sauce, and baby arugula.

Airline Chicken Breast

Roasted airline chicken breast with mashed potatoes, broccolini, and natural jus.

Whole Branzino Filet

Mediterranean Seabass fillets with romesco sauce and charred broccolini.

Faroe Island Salmon

Faroe Island salmon served over mushroom truffle risotto with baby arugula and shaved carrots.

Sides

French fries

Crisp hand, cut fries finished with sea salt.

Charred Broccolini

Charred broccolini finished with peanut butter and Sriracha.

Mild

Brussel Sprouts

Brussels sprouts glazed with honey sriracha, and crushed peanuts.

Mild

Desserts

Poached Pear

Marscarpone with pear juice reduction.

White Chocolate Tarte

Caramel drizzle & fresh berries.

Cheesecake

With strawberry coulis, and fresh berries.

2 Scoops of Vanilla Ice Cream

Can add caramel or raspberry drizzle.

Caramel Drizzle

Rasberry Drizzle