Sapori Italian Restaurant – Marina del Rey - Marina Del Rey, CA

Toasted peasant bread topped with Roma tomatoes, basil, mixed grilled vegetables, and shaved Parmesan cheese.

Seared crusted herb and pepper beef, served with arugula salad shaved Parmesan and balsamic reduction. Contains raw meat.

Risotto crab cake with roasted yellow bell pepper and fresh tomatoes basil concasse served over Italian-style coleslaw.

Baked baby eggplant topped with fresh tomatoes, basil, and melted mozzarella and Parmesan cheese.

Skillet-melted provolone cheese topped with prosciutto. Served with toasted bread.

Pan-fried shrimp breaded Milanese-style. Served with fresh tomatoes, basil, garlic and extra virgin olive oil, and lemon.

Mixed seafood marinated with extra virgin olive oil, lemon, and herbs. Served over a bed of warm potatoes, arugula salad, and red onion rings.

White wine sauteed mussels and clams with Tuscany-style beans and sun-dried tomatoes. Served with garlic crostini.

Combination of grilled vegetables, bruschetta, meats, mozzarella cheese, and marinated homemade olives.

Roman-style whole crispy artichoke baked over peasant bread. Served with a roasted garlic bulb.

A variety of 3 homemade Italian-style marinated olives.

Baby mixed salad with roasted red beets, goat cheese, and seasoned toasted walnuts.

Heart of romaine lettuce with homemade Caesar dressing, Italian pancetta bacon, and polenta croutons.

Bowl. Soup of the day. Please contact the restaurant for today's selection.

Ripe tomatoes layered with fresh mozzarella cheese and crispy paper bread with basil, extra virgin olive oil, and balsamic reduction.

Arugula, radicchio, Belgian endive, fennel salad, roasted shallots and tomatoes, tossed with lemon vanilla vinaigrette and topped with Gorgonzola cheese.

Fillet of sole sauteed in lemon chardonnay sauce, then oven-baked with potatoes, roasted tomatoes and artichokes.

Grilled fresh pepper-crusted salmon with a basil lemon sauce. Served with a vegetable skewer and rosemary roasted potatoes.

Jumbo prawn shrimp marinated in herbs and lemon white wine sauce and grilled to perfection. Served with vegetable skewers and rosemary roasted potatoes.

Fresh square spaghetti pasta with mix seafood: calamari, shrimp, clams and mussels, in a garlic fresh tomatoes sauce or white wine sauce.

Bowtie pasta with a triple cheese and roasted garlic cream sauce, chicken, prosciutto, mushrooms, and peas.

Spaghetti pasta with Mediterranean clams, sauteed with garlic, extra virgin olive oil, and white wine.

Shaved veal, beef, and Italian sausage sauteed with mixed herbs in a red Marsala wine sauce. Served over penne pasta.

Stuffed beef braised in fresh tomato sauce over orecchiette pasta.

Homemade cheese filled pasta with mixed wild mushrooms in a truffle butter sage sauce.

Fresh all wheat spaghetti with broccoli, mushrooms, green peas, bell peppers, and spinach in a pesto fresh tomato sauce.

Flat ribbon pasta with porcini mushrooms, asparagus, artichokes, and Italian bacon in an extra virgin olive oil garlic sauce.

Spaghetti pasta with a basil, roasted garlic, and fresh baby Roma tomato sauce.

Individual homemade lasagna layered with a rich meat ragout, Bechamel sauce, and Parmesan cheese.

Potatoes dumpling with a fresh tomato basil sauce baked with mozzarella cheese or you can have them with 4-cheese sauce.

New Zealand rack of lamb with Porto and rosemary sauce. Served with asparagus and roasted garlic mashed potatoes.

1/2 boneless chicken cooked in a pressed terra cotta pot. Served with a vegetable skewer and rosemary roasted potatoes.

Veal scaloppini topped with Parmesan cheese, asparagus, mozzarella cheese, and porcini sauce. Served with mashed potatoes.

Sauteed chicken breast stuffed with roasted artichokes, spinach, and mozzarella, wrapped with prosciutto. Served with mashed potatoes stuffed red bell pepper.

Broiled pork chop topped with smoked mozzarella cheese and prosciutto, with sage sauce and vegetable skewers, rosemary roasted potatoes.

Beef tenderloin sauteed with portobello mushrooms, then deglazed with Chianti sauce and topped with Gorgonzola cheese. Served with mashed potatoes and grilled asparagus.

Traditional Venetian ladyfingers soaked in espresso and mascarpone cream cheese.

Warm chocolate molded cake with melted filling served with fresh berry sauce and vanilla gelato.

Lemon sorbett in the shell