Sagi - Ridgefield, CT

thin sliced swordfish* with capers and a honey mustard mayonnaise -*swordfish is served raw

fried tender calamari rings and tentacles

artichoke hearts dusted with flour and deep fried

sweet cockle clams delicately stewed with pancetta, fresh tomato and parsley served with garlic toast for dipping

eastern shore crab with red & green pepper, onions and panko bread crumbs broiled and served over fresh greens with a chive aioli

thin sliced prosciutto, marinated red pepper and fresh mozzarella cheese sprinkled with olive oil

crisp pancetta, egg yolk, parmigiano and cream tossed with homemade chitarra pasta

in a light tomato parsley cream sauce

chunks of sliced tomato with oregano, chopped hot green pepper, basil and a whole marinated artichoke

arugula lettuce with prosciutto, parmesan shavings and cherry tomato with italian vinaigrette

apples, pears, goat cheese spread and honey caramelized walnuts with a side of lemon honey dressing

romaine hearts with our own classic/homemade caesar dressing with a slice of roasted garlic bread and parmesan shavings

- small round shaped pasta tossed with chunks of sausage, broccoli rabe in a garlic and red pepper flake sauce (spicy)

homemade tagliatelle pasta with porcini mushroom powder, shitaki, white mushrooms and peas tossed in a light creamy cheese sauce

homemade wide strips of pasta with veal, cherry tomatoes and basil in a butter tomato sauce

a lighter version of the popular gnocchi made with ricotta and flour served in a tomato butter sauce and fresh basil

with blue cheese cream sauce

ground pork, sausage and beef create this exceptional true and tried bolognese sauce with a touch of bescimela cream

chicken medallions topped with spinach and fontina cheese and served over a cherry tomato sauce

sauteed in white wine, basil, artichokes, pine nuts and sun dried tomatoes with a splash of lemon

broiled salmon with a creamy lemon dill sauce

jumbo shrimp and swordfish grilled and simmered in a parsley garlic sauce with a twist of lemon

skirt steak marinated in garlic, basil, oregano and olive oil then grilled