Sorrento Ristorante Italiano – Houston Restaurants

Sorrento Ristorante Italiano - Houston Restaurants

Address:

415 Westheimer Rd, Houston, TX 77006-3047

Phone:

+1 713-527-0609

Hours:

Sunday: 11:00 AM – 9:00 PM | Monday: 11:00 AM – 10:00 PM | Tuesday: 11:00 AM – 10:00 PM | Wednesday: 11:00 AM – 10:00 PM | Thursday: 11:00 AM – 10:00 PM | Friday: 11:00 AM – 11:00 PM | Saturday: 4:00 PM – 11:00 PM

Price Range:

$$$$

Meals Served:

Lunch, Dinner, Late Night

Features:

Reservations, Private Dining, Seating, Waitstaff, Parking Available, Valet Parking, Wheelchair Accessible, Serves Alcohol, Full Bar

Good For:

Business meetings, Special occasions, Large groups, Romantic

Reviews:

It was our first time here. My hubby chose this place for our 5th year anniversary. The service was exceptional-the staff works as a team. Our server Edgar was amazing. He has a great sense of humor and a lovely personality-he made our evening special…. ||| Joined friends for lunch on a work day for my first visit to Sorrento Italiano. First positive was that the restaurant was not noisy — a rarity in Houston. We were all pleased with our lunch specials. The house salad was tasty and crisp. I…

Menu:

Lunch Dinner Brunch Dolce Sorrento Sample Antipasti‏ || 10.00 Prosciutto San Daniele and Seasonal Melon || 9.00 Beef Tenderloin Carpaccio With arugula and shaved parmesan || 12.00 Mediterranean Black Mussels With pomodoro, shallots and red chile flakes || 8.00 Bruschetta with Oven Roasted Roma Tomato, Basil Burrata Di Bufala and Balsamic Reduction || 8.00 Calamari Fritti with Spicy Marinara Sauce || 11.00 Cremini Ripieni: Baby Portobello Mushrooms Stuffed with crabmeat and roasted peppers || 12.00 Soft Polenta and Jumbo Lump Crab Cake with Lemon Cream || 10.00 Classic Escargots with Garlic, Butter and Fine Herbs Insalate Small Salads || 9.00 Caprese with Bufala Mozzarella, Fresh Tomatoes, and Basil || 7.00 Beet Salad with Seared Goat Cheese and Balsamic Vinaigrette || 7.00 Traditional Caesar Salad || 7.00 Mediterranean Salad With kalamata olives, oranges and feta cheese || 10.00 Arugula, Mission Fig, Prosciutto, Gorgonzola Dolce and Candied Pecans with Balsamic Vinaigrette Large Salads || 18.00 Jumbo Texas Crab and Shrimp With blood‏ orange, mixed greens and lemon infused olive oil vinaigrette || 18.00 Grilled Chicken Caesar Salad || 19.00 Ahi Tuna Salad, Mixed Greens, Feta Cheese and Aged Balsamic (Wasabi & Ginger on Request) || 18.00 Grilled Shrimp Mediterranean Salad Zuppe || 9.00 Maine Lobster Bisque || 7.00 Market Vegetable Minestrone with Lentils || 7.00 Butternut Squash with Almond Cream || 9.00 Tuscan Bean Soup with Oxtail and Beef Broth Pizze || 14.00 Buffalo Mozzarella, Oven Roasted Roma Tomato, and Fresh Basil || 14.00 Prosciutto San Daniele, Arugula, and Balsamic || 14.00 Italian Sausage and Roasted Peppers || 14.00 Three Cheese with Burrata, Parmesan, Feta and Mix Baby Greens Pasta || 18.00 Angel Hair With grilled chicken breast, sun dried tomatoes, basil, olive oil, and roasted garlic || 21.00 Rigatoni with Lamb Ragu || 16.00 Traditional Spaghetti and Meat Balls || 21.00 Lobster and Arugula Tortelloni with Lemon Cream Sauce || 16.00 Wild Mushroom and Sage Ravioli with White Truffle Oil || 24.00 Seasonal Seafood Linguine Pescatore with Spicy Pomodoro Sauce || 18.00 Lasagna with Prime Ground Beef and Ricotta || 17.00 Butternut Squash Ravioli with Sage and Brown Butter || 19.00 Roberto and Maria’s Rigatoni with Spicy Sausage and Vodka Sauce Secondi Piatti || 18.00 Fire Grilled Herb Chicken Breast with Roasted Vegetables and Red Wine Reduction || 23.00 Porcini-Crusted Gulf Red Snapper with Lobster Risotto and Caviar Butter || 21.00 Black Sesame-Crusted Ahi Tuna with Baby Vegetables || 28.00 Filet Mignon with Wild Mushroom, Truffle Mashed Potatoes and Green Peppercorn Sauce || 23.00 Pan Seared Wild Salmon with Scampi Risotto and Pomodoro Sauce || 36.00 Lamb Chops Stuffed with Goat Cheese and Herbs with Grilled Fennel and Trevisio || 18.00 Chicken Breast with Wild Mushrooms and Marsala Sauce || 24.00 Milk Fed Veal Scaloppini Piccata || 28.00 Chilean Sea Bass with Spinach, Artichoke, and Citrus Caper Sauce || 28.00 Braised Beef Short Rib with Truffle Potatoes Chef’s Tasting‏ Small plates (3 course) 24.00 First || Prosciutto San Daniele and Seasonal Melon || Mediterranean Salad with Feta Cheese, Kalamata Olives and Mixed Greens || Classic Minestrone with Lentils || Tuscan Bean Soup with Osso Buco Broth || Calamari Fritti with Spicy Marinara Sauce || Beef Tenderloin Carpaccio with Arugula and Shaved Parmesan || Wild Mushroom and Sage Raviolo with Creminis and White Truffle Oil || Norwegian Smoked Salmon, Egg White and Caviar Second || Tuscan Pollo Al Mottoni “Pressed Chicken” with Green Beans and Truffle Potatoes || Pan Seared Petite Wild Salmon with Scampi Risotto || Fresh Herbs in a Pomodoro Sauce || Lobster and Arugula Tortelloni with Lemon Cream and Caviar || Chicken Piccata with Linguini Oglio E-Olio || Linguini Vongole with Crispy Shallots and Red Chili Flakes || Pizzetta with Roast Tomato and Your Choice of Topping Third || A Scoop of Spumoni or Sorbet || Petite Espresso Chocolate Souffle Antipasti‏ || 13.00 Soft Polenta and Jumbo Lump Crab Cake with Garlic Cream || 15.00 Seared Hudson Valley Foie Gras with Poached Pear, Gorgonzola and Wilted Arugula || 12.00 Beef Tenderloin Carpaccio with Arugula and Shaved Parmesan || 16.00 Wild Mushroom Risotto with Truffle Oil Served Tableside From a Carved Grana Padana Wheel || 12.00 Classic Escargot with Garlic, Butter, and Fine Herbs || 14.00 Mussels in a Spicy Tomato Brodetto || 10.00 Bruschetta with Fresh Basil, Tomato, and Mozzarella || 10.00 Calamari Fritti with Spicy Marinara Sauce || 14.00 Creminis Ripieni Baby portobello mushrooms stuffed with crab meat and roasted peppers || 15.00 Scallop Wrapped with Prosciutto and Shrimp Served with Fennel and Dried Cherries Zuppe || 10.00 Fresh Maine Lobster Bisque || 9.00 Classic Minestrone with Lentils || 9.00 Butternut Squash with Almond Cream || 10.00 Tuscan Bean with Oxtail and Beef Broth Insalate‏ || 9.00 Caprese Salad with Buffalo Mozzarella, Roma Tomatoes, and Fresh Basil || 9.00 Mediterranean Salad with Feta Cheese, Kalamata Olives, and Mixed Greens || 10.00 Beet and Orange Salad with Seared Goat Cheese Medallion || 9.00 Traditional Caesar Salad || 12.00 Arugula, Mission Fig, Prosciutto, Gorgonzola Dolce, and Candied Pecans with Balsamic Vinaigrette Primi Piatti || 18.00 Wild Mushroom and Sage Raviolo with Creminis and White Truffle Oil || 26.00 Lobster and Arugula Tortelloni with Lemon Cream and Caviar || 26.00 Braised Veal Osso Buco Ravioli || 19.00 Butternut Squash Ravioli, Julienne Zucchini, Sage Brown Butter, and Lemon Zest || 19.00 Lasagna with Prime Ground Beef, Ricotta, and Pecorino || 22.00 Spaghetti with Veal Meatball, Tomato Sauce, and Basil Pesto || 22.00 Torchetti Pasta with Spicy Italian Sausage and Vodka Sauce || 22.00 Pappardelle Pasta with Grilled Chicken and Alfredo Sauce || 18.00 Shrimp +10.00 Grilled chicken +8.00 Gnocchi with Arugula, Caramelized Onions, and Gorgonzola Dolce Secondi Piatti‏ || 27.00 Seared Mallard Duck Breast With truffle potato cake and champagne sabayon || 22.00 Fire Grilled Herbed Chicken Breast and Market Vegetables With a red wine reduction || 39.00 Veal Osso Buco with Stone Ground Herbed Polenta || 26.00 Pan Seared Wild Salmon With scampi risotto and fine herbs in pomodoro sauce || 39.00 Filet Mignon and Petite Lobster Tail With gnocchi and gorgonzola || 29.00 Porcini Crusted Gulf Red Snapper With lobster‏ risotto and caviar butter || 28.00 Veal Medallions With risotto al salto, pearl onions and green beans || 39.00 Double Lamb Chop Stuffed With goat cheese and herbs with grilled fennel and trevisio || 28.00 Cioppino, Fresh Seasonal Seafood in a Spicy Tomato Broth || 39.00 Grilled Venison Chop “Petito” With dried cherry couscous and port-cipolini reduction || 36.00 Chilean Sea Bass, Wilted Spinach, Baby Artichoke and Citrus-Caper Sauce || 34.00 Seared Diver Sea Scallops With arugula and crab meat risotto-saffron sauce || 36.00 Filet Mignon, Wild Mushroom, Truffle Mashed Potato and Green Peppercorn Sauce Chef’s Tasting 55.00 per person First || Hand Crafted Braised Veal Osso Buco Ravioli Second || Baby Heirloom Tomatoes, Burrata Di Bufala and Oliva Di Ombria Third Choice of || Petite Filet Mignon & Seared Foie Gras with Green Peppercorn-Cognac Sauce || Pan Seared Onaga with Arugula and Crab Meat Risotto with Citrus Saffron Sauce Fourth || Orange Confit Preserve Panna Cotta with Fresh Vanilla Bean and Raspberry Sauce Sunday Brunch‏ || 5.00 Mimosas, Bellini’s, Champagne and Sorrento || 15.00 Poached Eggs Sorrento With prosciutto and toasted foccacia || 15.00 Classic Eggs Benedict with Canadian Ham || 16.00 Caprese Frittata with Fresh Mozzarella and Basil || 18.00 Soft Scrambled Eggs With smoked salmon, crème fraiche and caviar || 26.00 6 oz Filet Mignon With poached egg, caramelized onion, and choron sauce || 19.00 Jumbo Crab Cake Benedict with Poached Eggs and Hollandaise Sauce || 17.00 Oyster, Cremini, and Seasonal Wild Mushroom Omelet With fresh buffalo mozzarella and white truffle oil Not so Italian || 18.00 “Migas” Scrambled Eggs, Tenderloin of Beef, Tortilla Strips, Tomato, Onions and Avocado || 21.00 Huevos Rancheros three fried‏ eggs, petite tender, tortillas, and spicy ranchero sauce || 12.00 Grand Marnier and Chocolate Souffle’ With dark chocolate sauce || 8.00 Classicvanilla Bean Cream Brulee With fresh seasonal berries || 8.00 Double Chocolate Cake With moscato praline sauce and vanilla ice cream || 8.00 Tuscan Almond Cake With white coffee cream and toasted almonds || 8.00 Orange Confit Preserve Panna Cotta With fresh vanilla bean raspberry sauce || 9.00 Chocolate Cannelloni With chocolate‏ ganache and toasted pecans || 8.00 House Made Tiramisu With a chocolate truffle || 8.00 Sorbet or Gelato with Fresh Berries || 9.00 Italian Bread Pudding With white chocolate, dry cheries and golden raisins As of august 2012 is subject to change 55.00 per person (food only) Sample‏ Antipasti Choice of: || Main Lobster Bisque || Mediterranean Salad With feta cheese, kalamata olive and mix baby greens Secondi Choice of: || Pan Seared Wild Salmon with Scampi Risotto || Fire-Grilled Petite Chicken Breast Grilled Root Vegetables, Red Wine Reduction || Wild Mushroom and Sage Ravioli with White Truffle Oil || Filet Mignon, Truffle Mashed Potatoes Grilled Asparagus and Green Peppercorn Sauce Dolce Choice of: || House Made Tiramisu with a Chocolate Truffle || Sorbet with Fresh Berries Chef Tasting 55.00 per person (food only) First || Hand Crafted Braised Veal Osso Buco Ravioli Second || Baby Heirloom Tomatoes, Burrata Di Bufala and Oliva Di Ombria Third || Petite Filet Mignon & Seared Foie Gras With green peppercorn-cognac sauce || Pan Seared Onaga With arugula and crabmeat risotto with citrus saffron sauce Fourth || Orange Confit Preserve Panna Cotta With fresh vanilla bean and raspberry sauce 65.00 per person (food only) Antipasti || Jumbo Crabmeat Cannelloni With lemon infused cream Insalata || Fresh Imported Buffalo Mozzarella With roma‏ tomato and fresh basil Secondi Choice of: || Grilled Sea Bass Served wilted spinach, baby artichokes, capers and citrus sauce || Filet Mignon with Truffle Mashed Potatoes Wild Mushrooms and Green Peppercorn Sauce || Double Lamb Chop Stuffed with herbed goat cheese, grilled fennel and trevisio || Seared Diver Sea Scallops With crabmeat and arugula risotto, citrus-saffron sauce Dolce || Assorted House-Made Sampler Sweets Plate

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