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Ripe tomatoes layered with fresh mozzarella cheese and crispy paper bread with basil, extra virgin olive oil, and balsamic reduction.
Bowtie pasta with a triple cheese roasted garlic cream sauce, chicken, prosciutto, mushrooms, and peas.
Individual homemade lasagna layered with a rich meat ragout, béchamel sauce, and Parmesan cheese.
Homemade cheese-filled pasta with mixed wild mushrooms in a truffled butter sage sauce.
Heart of romaine lettuce with homemade Caesar dressing, Italian pancetta bacon, and polenta croutons.
Filet of sole sautéed in lemon Chardonnay sauce, then oven-baked with potatoes, roasted tomatoes, and artichokes.
Traditional Venetian ladyfingers soaked in espresso and mascarpone cream cheese.
Flat ribbon pasta with porcini mushrooms, asparagus, artichokes, and Italian bacon in an extra virgin olive oil garlic sauce.
Potato dumplings baked with mozzarella cheese and Fresh Tomato Basil or Four-Cheese sauce.
Fresh all-wheat spaghetti with broccoli, mushrooms, green peas, bell peppers, and spinach in a fresh tomato sauce.
Toasted peasant bread topped with Roma tomatoes, basil, mixed grilled vegetables, and shaved Parmesan cheese.
Risotto crab cake with roasted yellow bell pepper and fresh tomatoes basil concasse served over Italian-style coleslaw.
Mixed seafood marinated with extra virgin olive oil, lemon, and herbs. Served over a bed of warm potatoes, arugula salad, and red onion rings.
Baked baby eggplant topped with fresh tomatoes, basil, and melted mozzarella and Parmesan.
A variety of three homemade Italian-style marinated olives.
White wine sautéed mussels and clams with Tuscany-style beans and sun-dried tomatoes; served with garlic crostini.
Skillet-melted sweet baby provolone cheese topped with prosciutto. Served with toasted bread.
Combination of grilled vegetables, bruschetta, meats, mozzarella, and marinated homemade olives.
Roman-style whole crispy artichoke baked over peasant bread; served with a roasted garlic bulb.
Pan-fried shrimp breaded Milanese-style; served with fresh tomatoes, basil, garlic, extra virgin olive oil, and lemon.
Available during lunch hours only.
Baby mixed salad with roasted red beets, goat cheese, seasoned toasted walnuts, and grilled chicken.
Heart of romaine lettuce with homemade Caesar dressing, Italian pancetta bacon, polenta croutons, and grilled chicken.
Romaine lettuce, baby mix, Belgium endive, and Parmesan croutons with olive oil and lemon dressing. Add Salmon or Shrimp $5.00.
Arugula, radicchio, Belgium endive, fennel salad, roasted shallots, tomatoes, and lemon vanilla vinaigrette; topped with Gorgonzola cheese. Add Grilled Chicken $4.50. Add Grilled Shrimp $5.00.
Baby mixed salad with roasted red beets, goat cheese, and seasoned toasted walnuts.
Arugula, radicchio, Belgium endive, fennel salad, roasted shallots, tomatoes, and lemon vanilla vinaigrette; topped with Gorgonzola cheese.
Sandwiches served with roasted rosemary potatoes and small mix salad. Available during lunch hours only.
Italian filoncino bread with blackened salmon, caramelized onions, and roasted tomato spread.
Italian filoncino bread with mozzarella, basil, prosciutto, and tomato.
Italian filoncino bread with garlic-marinated New York strip loin steak, arugula, fennel salad, and Gorgonzola.
Italian filoncino bread with grilled chicken, tomato, lettuce, and pesto spread.
Italian filoncino bread with Napoleon rolled beef braised in tomato sauce and melted mozzarella.
Italian filoncino bread with grilled mixed vegetables, roasted shallots, and mozzarella.
Penne pasta in a fresh spicy tomato concasse with chicken breast.
Thinly pounded chicken breast grilled and topped with extra virgin olive oil and rosemary; served with roasted potato and sautéed spinach.
Whole wheat penne pasta sautéed with salmon in a pesto and fresh tomato sauce.
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 calamari, shrimp, clams, and mussels in a Garlic Fresh Tomato or White Wine sauce.
Spaghetti pasta with Mediterranean clams, sautéed with garlic, extra virgin olive oil, and white wine.
Shaved veal, beef, and Italian sausage sautéed with mixed herbs in a red Marsala wine sauce; served over penne pasta.
Spaghetti pasta with a basil, roasted garlic, and fresh baby Roma tomato sauce.
Stuffed beef braised in fresh tomato sauce over orecchiette pasta.
Half 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.
Sautéed chicken breast stuffed with roasted artichokes, spinach, and mozzarella; wrapped with prosciutto. Served with mashed potato-stuffed red bell pepper.
Broiled pork chop topped with smoked mozzarella cheese, prosciutto, and sage sauce; served with vegetable skewers and rosemary roasted potatoes.
Beef tenderloin sautéed with portobello mushrooms, then deglazed with Chianti sauce and topped with Gorgonzola cheese; served with mashed potatoes and grilled asparagus.
New Zealand rack of lamb with Porto and rosemary sauce. Served with asparagus and roasted garlic mashed potatoes.
Fresh strawberries topped with Marsala cream and caramelized puff pastry.
Warm chocolate molded cake with melted filling served with fresh berry sauce and vanilla gelato.
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