Tapas
Brick Oven Braised Pork
Slow roasted pork, trimmed and then sauteed in a white truffle cream sauce with petals of artichoke pasta , roasted red peppers and artichoke hearts 8.95
Baked Stuffed Calamari
Stuffed with sautéed onions, spinach, and artisan cheeses. Served atop tomato basil sauce 5.95
Sugo Pan Aglio y Olio
Ciabatta bread served with roasted tomatoes, dressed with walnut pesto and fresh Mozzarella, finished with fresh squeezed roasted garlic 4.95
Spanakopita
Traditional Greek spinach pie, layered with phyllo dough, spinach, onions and ricotta cheese 4.95
Chicken al Sugo
Roasted dark meat chicken that falls off the bone with date balsamic vinegar and sweet crème sherry 5.95
Bacon Wrapped Dates and Piquant Peppers
Medjool dates stuffed with walnuts and wrapped with bacon, and piquant peppers stuffed with fresh mozzarella. Served with a romesco dipping sauce 5.95
Euro-Mushrooms
Portobello, Cremini, Shitake and Oyster mushrooms sautéed with roasted garlic and paprika aioli 5.95
Assortment of Finishing Condiments
Estate bottled extra-virgin olive oil, roasted garlic, vin cotto balsamic glaze, and Pecorino Romano cheese 1.95
Eggplant Montasio
(Best Dish Winner at the Taste of Roswell)
Dressed with fresh tomato basil sauce, pecorino, provolone, and bocconcini di Mozzarella cheese 4.95
Mediterranean Mussels
Sautéed with sweet vermouth, roasted garlic, and a fresh tomato putanesca sauce 8.50
Crunchy Potatoes
Roasted crisp and fired twice then tossed with aged pecorino and served with paprika garlic aioli 3.95
Prosciutto Ham Tapas
26 month aged Prosciutto di Parma ham, fresh Mozzarella, and marinated seasonal fruit stuffed with artisan cheeses and walnuts finished with a light balsamic glaze 6.95
Meatball al Sugo
As featured in the AJC, our specialty sausage meatballs are stuffed with roasted tomatoes and dates, then dressed with tomato basil sauce and caramelized onions.
One for 4.95, Two for 7.95
Asparagus Stuzzucini
Thin asparagus prepared with a Sugo twist. Dusted with Italian bread crumbs and served crunchy with two dipping sauces of walnut fig pesto mayo and Spanish romesco Sauce 5.50
Hunters Grilled Specialty Sausages
Dressed with caramelized onions and finished with date balsamic vinegar 5.50
European Specialties
Sugo Three Tenors
1lb lamb shank simmered in port wine for 7 hours, one of our specialty meatballs, link of sausage, and artichokes stuffed
with spinach, mozzarella, and caramelized onions 19.95
Roman Chicken Cacciatore
All dark meat chicken on the bone, slow cooked for 5 hours. Served with porcini mushroom ravioli, fresh tomato basil sauce, grilled Italian peppers, and Sugo’s signature sausage 15.95
Beggar’s Purses di Parma
Pouches of pasta stuffed with provolone, asiago, fontina, and mozzarella cheeses. Served in a pink crème sherry sauce dressed with Prosciutto di Parma and organic spinach 14.95
Pork Tenderloin Paladar
For those who love a steak, this center cut of aged pork tenderloin served caprese style with fresh mozzarella, Hawaiian basil, caramelized onions, mild Italian sausage, and crispy long stem artichokes is as close as it gets 18.95
Loose Lasagna
The way Uncle Santino liked it with a side of Italian Sausage 10.95
Aunt Lena’s Chicken
Breast of chicken dressed with Prosciutto di Parma, walnut pesto, and fresh mozzarella. Served atop garganelli pasta in a pink crème sherry sauce with artichokes and organic spinach 16.95
Arcito’s Chicken Parmesan
Served with artisan pasta finished in light tomato basil sauce 13.95
Pernice’s Chicken
Dressed with a touch of tomato basil sauce, Prosciutto di Parma ham, caramelized onions, dates, spinach, pecorino romano, and provolone cheese. Served atop basil and black pepper papparadelle pasta tossed with roasted parsnips, caramelized radishes, figs, cherry tomatoes, cremini, portabello, and oyster mushrooms 16.95
Pasta Duetto
Two unique imported pastas that change daily, dressed with a fresh tomato basil sauce and extra virgin olive oil. Served with two of our signature sausage meatballs 13.95
Sugo’s High Tide
Pesto encrusted 8 oz. filet of salmon and sautéed Mediterranean mussels served atop black artisan fettuccine tossed with a fresh tomato putanesca sauce, organic spinach and shitake mushrooms. Finished with fresh roasted garlic and sweet vermouth 19.95
Mrs. C’s Atlantic Salmon Salad
8 oz. center cut of Atlantic salmon dressed with roasted tomatoes, walnut pesto, roasted fennel, shallots, sun dried cherries, and apricots. Served with mixed field greens, semi-soft cow’s milk cheese, roasted peppers, and sweet grape tomatoes 17.95
Stephanie’s Pear Purses and Pesto
Purses of pasta with stuffed with Robiola and Pecorino Romano cheeses, tossed in a pesto cream sauce with dried apricots, sweet grape tomatoes, dried pears, and crispy asparagus 15.95
Federico’s Pork Braciole
Center cut of pork tenderloin stuffed with walnut pesto, sausage, pecorino Romano cheese and caramelized onions. Then rolled and dressed with caramelized dates, and Mozzarella cheese. Sliced and placed atop a bed of wild mushrooms, roasted tomatoes, and crispy long stem artichokes
Half Order 13.95, Full Order 18.95
Organic Pesce del Giorno
An 8 oz center cut portion of organic “white fish”. Our fish is never frozen and solution free. At Sugo, we take the quality of our seafood seriously.
Greek Style: Served atop roasted radishes, organic spinach, caramelized parsnips, wild mushrooms, and crispy long stem artichokes. Dressed with roasted garlic aglio y olio and crunchy parsnips MKT
Italian Style: Served atop our Candela pasta (made in the image of the candles that you would see in Roman churches) folded into a pink crème sherry sauce with sweet grape tomatoes and organic spinach MKT
Antipasto e Insalata Fresco
Euro-Quattro Formaggi Antipasto
Vine ripe tomatoes with fresh mozzarella, barrel aged Mt. Viko’s feta, and specialty artisan cheeses of the day. Served with mixed field greens, assorted seasonal condiments, and a cherry pepper stuffed with provolone and proscuitto. Finished with an aged fig balsamic vinegar and extra-virgin olive oil 12.95
Caprese Salad
Fresh buffalo mozzarella, basil and beefsteak tomatoes served atop mixed field greens and dressed
with balsamic vinegar and estate bottled extra-virgin olive oil 8.95
Sophia’s Greek Lamb Salad
Lamb roasted for seven hours served atop mixed field greens and dressed with our specialty Greek salad dressing, Barrel aged feta cheese, and mixed Greek olives 7.95
Insalata Misto
Fresh mixed field greens served with sweet grape tomatoes, caramelized radishes, caramelized onions, and fresh mozzarella dressed with estate bottled extra-virgin olive oil and aged balsamic vinegar 4.95Pizza Grande
Pizza Grande
Tosso Tosso Greek Pizza
Mozzarella, provolone, Mt. Vikos feta cheese, spinach, and figs. Finished with extra virgin olive oil. Yasoo! 10.95
Roasted Chicken Pizza
Roasted chicken, walnut pesto, caramelized onions, mozzarella, provolone and pecorino Romano cheese 10.95
The Bolognese
Dressed with fresh tomato basil, caramelized onions and mild sausage 10.95Traditional Four Cheese Pizza
Asiago, mozzarella, provolone, and pecorino Romano cheeses 9.95
Paula’s Vegetable Pizza
Asparagus, roasted Italian peppers, sweet grape tomatoes, cremini mushrooms, provolone, and Mozzarella cheese 11.95
Mediterranean Pizza Rollitini
Stuffed pizza with mushrooms, caramelized onions, organic greens, and artisan cheeses dressed lightly with a fresh tomato basil sauce 11.95
Please click on either of the below to download a complete listing
