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SAG HARBOR MENU


PRANZO


EGGS BENEDICT 18

English Muffin, hollandaise, smoked salmon, sautéed spinach

FRITTATA 18

Artichoke, smoked mozzarella, farm salad


ANTIPASTI

PANE CARASAU 13

Crisp Sardinian flat bread, EVOO, rosemary, salt

ZUPPA DEL GIORNO 16

Preparation Changes Daily

TRICOLORE 18

Rucola, trevisano, endive, pistachio, sliced Parmigiano, balsamic dressing

BURRATA 24

Panzanella, organic tricolore cherry tomatoes, basil

TONNO 28

Spicy tuna tartare, marinated cucumber, avocado, crostini

PARMIGIANA 26

Eggplant, San Marzano tomatoes, smoked Provola

BARBABIETOLE 19

Warm organic beets, cavolo salad, artichokes, raisins, grain mustard


PRIMI

“Slow Dried Artisanal Organic Pasta from Gragnano (Sorrento), Italy”

LINGUINE 30

Clams, house dried tomatoes, parsley

SPAGHETTI 29

“Scarpariello” sauce, Corbara cherry tomatoes, Pecorino, Parmigiano

FETTUCCINE 29

Whole grain fettuccine, wild mushroom, shallot, fresh tomato

RIGATONI 29

Tomato, veal, beef, spicy sausage, peas, touch of cream

PENNE 29

Tomato, eggplant, mozzarella


SECONDI

BRANZINO 39

Grilled Branzino filet, broccoli rabe, lemon dressing

TAGLIATA 52

Prime New York Strip, fresh cherry tomatoes, rucola, balsamic reduction

MILANESE 36

Chicken topped with organic rucola, cherry tomato

SALMON 34

Grilled salmon, farro salad, chickpea, organic salad


CONTORNI 14

Neapolitan Fries
Sautéed Spinach
Seasonal Farm Vegetables
Broccoli Rabe

Pan Roasted Baby Artichokes 15


DINNER MENU


ANTIPASTI

PANE CARASAU 16

Crisp Sardinian flat bread, EVOO, rosemary, salt

POLPO 28

Grilled octopus, roasted potatoes, Taggiasche olives, rucola

TONNO 29

Spicy tuna tartare, marinated cucumber, avocado

CALAMARI 28

Crunchy vegetables, dry and fresh tomatoes, almond and mint sauce

BURRATA 25

Organic tricolore cherry tomatoes, basil

PARMIGIANA 27

Eggplant, San Marzano tomatoes, smoked mozzarella

TRICOLORE 19

Rucola, trevisano, endive, pistachio, sliced Parmigiano, balsamic dressing

BARBABIETOLE 19

Warm organic beets, cavolo salad, artichokes, raisins, grain mustard


CONTORNI 16

Neapolitan Fries
Sautéed Spinach
Seasonal Farm Vegetables
Broccoli Rabe

Pan Roasted Baby Artichokes 17

PRIMI

“Slow Dried Artisanal Organic Pasta from Gragnano (Sorrento), Italy”

RISOTTO 33

Carnaroli rice, Preparation changes daily

LINGUINE 32

Clams, house dried tomatoes, parsley

SPAGHETTI 29

“Scarpariello” sauce, Corbara cherry tomatoes, Pecorino, Parmigiano

TORTELLI 32

Homemade butternut squash ravioli, lamb ragu, amaretti cookies, pumpkin seeds, red beet purée

FETTUCCINE 31

Whole wheat pasta, wild mushrooms, shallot, fresh tomato

RIGATONI 31

Tomato, veal, beef, spicy sausage, peas, touch of cream

PACCHERI 32

Classic Neapolitan beef ragù, provolone, herbs

PENNE 29

Tomato, eggplant, mozzarella


SECONDI

BRANZINO "ACQUA PAZZA" 42

Poached in a tomato, celery and olive oil broth, local vegetables

CIOPPINO 45

Classic Neapolitan seafood stew, half lobster, scallops, clams, mussels, shrimp, squid

POLLO 45

Organic Heritage roasted chicken, fingerling potatoes, vegetables, preserved lemon

MAIALE 42

Berkshire Pork Chop, celery root purée, broccoli rabe, Crusco peppers

TAGLIATA 52

Prime New York S trip fresh cherry tomatoes, rucola, balsamic redu ction


DESSERT 16

TIRAMISU

Mascarpone with espresso

PANNA COTTA

Classic Italian custard topped with organic berries

BUDINO

Chocolate pudding, almonds and whipped cream

CIOCCOLATO

Chocolate Mousse, Orange Crisp, Fresh Berries

RICOTTA E PERE

Hazelnut biscuit sandwich, sweet ricotta and poached pear

BISCOTTI

Assortment of Italian cookies

AFFOGATO

Vanilla ice cream topped with a shot of espresso

SORBETS

Selection varies daily

CAFFÉ ORGANICO LA BUENA VIDA

Premium organic coffee imported from Costa Rica, produced exclusively for Tutto Il Giorno Restaurants


WINES BY THE GLASS


SPUMANTE - CHAMPAGNE & SPARKLING

Bellissima 18/75

Organic Prosecco by Christie Brinkley

Altaneve 22/95

Organic Prosecco Superiore 2018

Altaneve Prosecco Rosé 24/100

Pinot Nero 70%, Glera 30% 2019

Champagne Rosé 22/40

Louis Roederer NV 375 ml


ROSATO - ROSÈ

Wölffer Finca 18/75

Mendoza 2018

Vie Vité, Extraordinarie 22/100

Cotes de Provence 2018

Chêne Bleu 25/112

Vaucluse 2018


BIANCO – WHITE

Vermentino 20/90

Argiolas, Sardegna 2019

Kika 22/100

Fina, Sicily 2019

Sancerre 25/112

Brochard, Loire 2019

Chardonnay 30/133

Frank Family, Carneros 2018


ROSSO – RED

Rioja Reserva “Finca Ygay” 20/90

Marqués de Murrieta, Spain 2016

Barbera D'Asti "Lavignone" 22/100

Maccario, Piemonte 2018

Ripasso, Valpolicella Superiore 25/112

Buglioni, Veneto 2016

Amarone DOCG 33/133

Luigi Righetti, Veneto 2015

Château Les Ormes de Pez 32

Saint-Estèphe, Bordeaux 2005

Cabernet Sauvignon 38

Nickle & Nickle, Napa Valley 2016


SPUMANTE COCKTAILS 15

TUTTO SPRITZ

Aperol, splash of soda, fresh orange slice

HUGO

Elderflower, fresh mint

ROSSINI

Strawberry, prosecco

AMERICANO

Campari, sweet vermouth, soda, lemon


CRAFT COCKTAILS 18

GIN FIZZ

Gin, fresh lemon & lime juices, aquafaba, rosemary

MARGHERITA PICCANTE

Tequila, lime juice, agave, spicy Calabrian peppers

TUTTO SOUR

Whiskey, fresh squeezed lemon, maple syrup, aquafaba, vino rosso float

BOULEVARDIER

Bourbon, Campari, Rosso Vermouth di Torino

SAZERAC

Cognac, rye whiskey, raw sugar, Absinthe


SEASONAL COCKTAILS 20

ICE NEGRONI

Rosemary infused gin, Suze, Lillet Blanc

AGO CALDO (A.K.A. HOT AGO)

Winter spices-infused bourbon, chamomile honey, muddled lemon, cinnamon stick