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Sergio’s Italian Ristorante 1955 E. Tropicana Ave. Las Vegas, NV 89119 USA Phone: 1-702-739-1544 Fax: 1-702-795-7569 Website: www.sergiosrestaurant.com Email: info@sergiosrestaurant.com Cuisine: Italian Proprietor: Sergio & Rosele Oriente Sergio's offers three different banquet rooms with the capacity to accommodate 14 to 110 people in a private setting. Rental of the Restaurant is also an option depending on availability and budget. |
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From their beginning in Rome,
Italy, Sergio and Rosele Oriente had a dream to create an Italian Restaurant
where the people could taste, not only the upgraded quality of food, but
also dine in a fascinating atmosphere of the old world created with the
finest architectural designs and the romantic music played on a classic
piano. Five Star Gold Award Best of the Best International Award of Excellence
Recommended Establishment
Award |
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Declared as:
We hope to have the opportunity to serve your special event. |
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Dinner Menu
Calamari Fritti tender calamari fried and served with a side of spicy tomato sauce 13.00 Insalata di Mare 13.00 clams, shrimp, squid, scallops and mussels served chilled with extra virgin olive oil and lemon juice Carpaccio di Salmone 13.00 fresh filet of salmon sliced very thin, marinated with lemon and extra virgin olive oil placed on top of our special sauce and topped with sliced onions and capers Brodetto di Calamari alla Siciliana 13.00 tender calamari sautéed in extra virgin olive oil, tomatoes, black olives, capers and Pinot Grigio wine Antipasto Misto all’Italiana 15.00 a variety of grilled vegetables (eggplant, red bell peppers and zucchini), Prosciutto di Parma, buffalo mozzarella, Parmigiano Reggiano cheese, pepperoncini and olives topped with extra virgin olive oil Carpaccio di Manzo 15.00 tender filet mignon sliced very thin, marinated with lemon and extra virgin olive oil, placed on top of our special sauce and topped with shaved Parmigiano Reggiano cheese and sliced mushrooms Mozzarella alla Caprese 13.00 SOUPS (ZUPPE) and SALADS (INSALATE) (as entrée) Minestrone Italian vegetable soup 9.00 Pasta e Fagioli 11.00 Insalata della Casa 9.00 Insalata di Cesare Caesar's Salad 11.00 Hearts of Palms 11.00 SIDE OF VEGETABLES (CONTORNI) Asparagi al Burro (Asparagus) 7.00 asparagus spears with butter and Italian Parmesan Cheese Funghi Trifolati (Sautèed Mushrooms) 7.00 mushrooms sautéed with garlic and olive oil Spinaci (Spinach) 7.00 fresh spinach leaves sautéed with garlic and olive oil Piselli alla Fiorentina (Green Peas) 7.00 green peas sautéed with garlic, Italian pancetta and olive oil PASTA All pasta entrees are served with a choice of minestrone soup or house salad If you would like to substitute the House Salad or Soup of the Day with any entree Salad or Soup, there will be an extra charge of only $ 4.00 Vermicelli alla Pezzente (As Side Dish or Appetizer $ 7.00 -with entrée only-) 16.00 garlic and Italian pancetta, sautéed in extra virgin olive oil with a touch of red pepper Capelli d’Angelo al Pomodoro e Basilico (As Side Dish or Appetizer $ 7.00 -with entrée only-) 16.00 fresh tomato sauce with basil Capelli d’Angelo in Salsa Cruda 17.00 fresh raw tomatoes, extra virgin olive oil, garlic, basil, pine nuts and sun dried tomatoes Penne alla Checca 17.00 fresh tomatoes, garlic, extra virgin olive oil, basil and buffalo mozzarella cheese Penne alla Vodka (As Side Dish or Appetizer $ 8.00 -with entrée only-) 17.00 shallots, Italian pancetta and tomatoes flamed in Vodka with a touch of cream Spaghetti alla Siracusana 17.00 eggplant, red bell peppers, black olives, capers and garlic, sautéed with extra virgin olive oil, Italian sausage, porcini mushrooms, pancetta, tomatoes and shallots sautéed in extra virgin olive oil Fettuccine con Medaglioni di Vitello 19.00 medallions of veal sautéed with shallots and extra virgin olive oil in a light cream sauce Fettuccine ai Funghi Porcini 19.00 cream sauce made with imported porcini mushrooms Gnocchi alla Toscana (As Side Dish or Appetizer $ 9.00 -with entrée only-) 19.00 Italian sausage, porcini mushrooms, pancetta, tomatoes and shallots sautéed in extra virgin olive oil STUFFED AND BAKED PASTA (PASTA RIPIENA ED AL FORNO) Ravioli al Pomodoro 17.00 stuffed with Italian ricotta cheese in a fresh tomato sauce with basil Ravioli ai Funghi Porcini 19.00 stuffed with Italian ricotta cheese in a cream sauce made with imported Porcini mushrooms Tortellini Panna Prosciutto e Funghi 17.00 tortellini pasta in a cream sauce made with mushrooms, Italian cooked prosciutto and shallots Lasagna 17.00 the traditional Italian Lasagna layered with meat sauce SEAFOOD PASTA (PASTA ALLA MARINARESCA) Linguine alle Vongole 24.00 littleneck clams sautéed in their own juice, garlic, extra virgin olive oil and Pinot Grigio wine. Choice of white or red sauce Linguine con Scampi alla Fra’Diavolo 28.00 fresh extra large jumbo shrimp sautéed with garlic and extra virgin olive oil, flamed with Italian brandy in light spicy tomato sauce over linguine Linguine con Calamari alla Siciliana 22.00 tender calamari sautéed in extra virgin olive oil, tomatoes, black olives, capers and Pinot Grigio wine over linguine CHICKEN (POLLO) All chicken, veal, beef and fish entrees are served with Polenta and Steamed vegetable. Choice of minestrone soup or house salad Pollo al Marsala 19.00 breasts of chicken sautéed with shallots and mushrooms in a Sicilian Marsala wine sauce Piccata di Pollo al Limone 19.00 breasts of chicken sautéed in a Pinot Grigio wine with capers and mushrooms in a zesty lemon sauce Pollo alla Parmigiana 19.00 breaded breasts of chicken in a light tomato sauce topped with Italian mozzarella and parmesan cheese Pollo alla Marchigiana 19.00 breasts of chicken sautéed with shallots and Pinot Grigio wine topped with red bell peppers, eggplant and Italian mozzarella cheese VEAL (VITELLO) Vitello alla Francese 24.00 tender veal lightly dipped in an egg batter and sautéed with extra virgin olive oil in a Pinot Grigio wine and lemon sauce Piccata di Vitello al Limone 24.00 veal sautéed with butter, Pinot Grigio wine and lemon Vitello alle Melanzane 24.00 tender veal sautéed in extra virgin olive oil, Pinot Grigio wine, fresh tomatoes, black olives and placed on a bed of roasted eggplant Vitello alla Pizzaiola 24.00 tender veal sautéed in extra virgin olive oil, Pinot Grigio wine, fresh tomatoes and capers BEEF (MANZO) Filetto al Pepe Nero 38.00 tender filet mignon flamed in Italian brandy and topped with a sauce made of crushed pepper corns Filetto alla Rossini 38.00 tender filet mignon flamed in Sicilian marsala wine with black truffle pate’ in an orange sauce Filetto ai Ferri 38.00 simply grilled filet mignon FISH (PESCE) Salmone con Salsa di Aragosta 26.00 fresh Norwegian Salmon filet in a light lobster sauce Orange Roughy alla Fiorentina 26.00 fresh Orange Roughy filet sautéed with Pinot Grigio wine in a lemon and butter sauce and placed on a bed of spinach
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