SAG HARBOR MENU
PRANZO
UOVA DIAVOLA 18
Eggs poached in spicy tomato sauce, farm salad, crostini
FRITTATA 18
Asparagus, smoked mozzarella, farm salad
ANTIPASTI
PANE CARASAU 13
Crisp Sardinian flat bread, EVOO, rosemary, salt
ZUPPA DEL GIORNO 16
Preparation Changes Daily
TRICOLORE 19
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
TUTTO INSALATA 19
Arugula, pecorino, marinated artichoke, pear, lemon dressing
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
TRENETTE AL PESTO 29
Basil pesto, string beans, 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 NIZZARDA 34
Niçoise Salad, salmon, mixed greens, tomato, potato, hard boiled egg, green bean, anchovy
CONTORNI 14
Neapolitan Fries
Sautéed Spinach
Seasonal Farm Vegetables
DINNER MENU
ANTIPASTI
PANE CARASAU 16
Crisp Sardinian flat bread, EVOO, rosemary, salt
ZUPPA DEL GIORNO 18
Preparation changes daily
POLPO 31
Grilled octopus, roasted potatoes, Taggiasche olives, rucola
TONNO 31
Spicy tuna tartare, marinated cucumber, avocado
CALAMARI 31
Crunchy vegetables, dry and fresh tomatoes, almond and mint sauce
BURRATA 27
Organic tricolore cherry tomatoes, basil
PARMIGIANA 29
Eggplant, San Marzano tomatoes, smoked mozzarella
TRICOLORE 21
Rucola, trevisano, endive, pistachio, sliced Parmigiano, balsamic dressing
TUTTO INSALATA 21
Rucola, pecorino, artichoke, pear, lemon dressing
PRIMI
“Slow Dried Artisanal Organic Pasta from Gragnano (Sorrento), Italy”
RISOTTO 34
Carnaroli rice, Preparation changes daily
LINGUINE 35
Clams, house dried tomatoes, parsley
SPAGHETTI 33
“Scarpariello” sauce, Corbara cherry tomatoes, Pecorino, Parmigiano
PANSOTTI 35
House Made Ravioli, Buffalo Ricotta, borage, walnut pesto
RIGATONI 34
Tomato, veal, beef, spicy sausage, peas, touch of cream
PACCHERI 34
Classic Neapolitan beef ragù, provolone, herbs
PENNE 33
Tomato, eggplant, mozzarella
SECONDI
BRANZINO "ACQUA PAZZA" 46
Poached in a tomato, celery and olive oil broth, local vegetables
CARTOCCIO 46
“Catch of the day” baked in parchment paper, local vegetables, black olives, capers, cherry tomatoes
CIOPPINO 52
Classic Neapolitan seafood stew, half lobster, scallops, clams, mussels, shrimp, squid
POLLO 45
Organic Heritage roasted chicken, fingerling potatoes, vegetables, preserved lemon
AGNELLO 49
Roasted half rack of lamb, celery root purée, local asparagus
TAGLIATA 55
Prime New York Strip fresh cherry tomatoes, rucola, balsamic redu ction
CONTORNI 16
Neapolitan Fries
Sautéed Spinach
Seasonal Farm Vegetables
Broccoli Rabe
Pan Roasted Baby Artichokes 17
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