View lunch and dinner menus for the Sans Souci Restaurant in Cleveland, Ohio.

Sans Souci’s Chef de Cuisine has developed an enticing menu that transports patrons from Downtown Cleveland to the French Mediterranean. With pleasures such as Angel Hair Pasta with Fresh Basil and Lobster Cream, Bouillabaisse with Shrimp, Clams, Mussels, Scallops and Lobster, and Veal Osso Bucco, Chef Kim showcases her culinary talent by utilizing the freshest high quality-ingredients in surprising taste combinations that radiate with French, Spanish, Italian and Moroccan influences.

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LUNCH MENU

Wines
Red
	gls	btl
Sangiovese Merlot, Fonte al Sole, Ruffini Chianti Classico Riserva, Ruffini	9. 13.	33. 48.
White
	gls	btl
Pinot Grigio, Santa Margherita Gavi, Principessa Perlante	13. 9.	50. 36.
Appetizers
Garmugia a traditional Tuscan spring vegetable soup with ground veal cup 6. bowl 7.
Crostini Trio three crostini, topping changes daily 7.5
Crepes with Ricotta and Tuscan Greens served with truffled vermouth cream 9.5
Chestnut-Apple Ravioli three ravioli with pancetta in brown butter with fresh sage 8.5
Crispy Fried Artichoke Chips served with garlic aioli 8.5

Entrees

Pan Roasted Snapper with Mezzaluna
half-moon ravioli with kale, ricotta and pancetta served
with sage butter
14.

Wood Grilled Trout
creamy parmesan polenta, braised Tuscan kale
and salsa balsamico
13.

Wood Grilled Lamb T-Bone Chops
rosemary roasted potatoes, stewed tomatoes and braised
Tuscan kale
15.

Veal Manicotti
braised veal manicotti and tomato sauce
14.

Fennel Spice-Rubbed Chicken
pan roasted breast with corn meal and pancetta
spoonbread and balsamic glazed onions
13.

Potato, Pancetta and Artichoke Frittata
served with petite mixed green salad dressed
with extra virgin olive oil
13.

Desserts

Apple Custard Tart
house made pistachio gelato

Panna Cotta Carmel
macerated strawberries

Piedmont Bonet
baked layer of caramel and chocolate espresso custard

Chocolate Chestnut Tart
chestnut cream

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LUNCH MENU

STARTERS & SALADS

Fried Calamari
Smoked Garlic Aioli & Fresh Ginger
9.

Greek Salad
Feta, Tomatoes, Cucumber, Olives, Baby Arugula, White Anchovies & Balsamic Vinaigrette
8.50

Caesar Salad
Chef’s Garden Baby Red & Green Romaine, Reggiano Parmesan & Caesar Dressing
8.50

Bouquet of Seasonal Lettuces
Seasonal Lettuces, Toasted Pecans, Crispy Pancetta, Brulèed Apples, Sherry Pecan Vinaigrette with Mint
8.

Roasted Vegetables Crepes
Charred Tomato Beurre Blanc
6.50

Whole Wheat Multi Grain Bread
or Marinated Olives
Alternative Carb Conscious Bread Service

SOUPS & SANDWICHES

Lobster Bisque
Cup 7. Bowl 8.

Minestrone
French Lentils
Cup 7. Bowl 8.

Oven Roasted Turkey Club
Toasted Ciabatta, Turkey Breast, Gouda Cheese, Crispy Pancetta, Julienne Pepperocinis, and Herbed Aioli; served with Root Vegetable Chips
14.

Vegetarian Mediterranean Sandwich
Roasted Bell Peppers, Grilled Zucchini, Asparagus and Yellow Squash, Fresh Mozzarella and Basil Pesto on Grilled Foccacia; served with Roasted Tomato Bisque
12.

Wood Grilled Salmon Salad in Pita
Citrus Cured Salmon, Lemon Crème Fraîche and Capers; served with Salad of Arugula, Shaved Red Onion, Cucumber, and Tomato, Lemon Caper Vinaigrette
14.

ENTREES

Pan Roasted Grouper
Potato Medallions, Mushrooms and Nicoise Olives in
Port Cream, Tomato and Piquillo Pepper Coulis
15.

Wood Grilled Trout
Soft Polenta, Tuscan Kale & Salsa Balsamico
15.

Dover Sole Almondine
Dover Sole Sautéed in Brown Butter with Almonds,
Haricot Verts, Parmesan and Mascarpone
Yukon Gold Mashed Potatoes
17.

Lobster and Sweet Potato Gnocchi
Mascarpone Cheese and Wood Grilled Asparagus
14.

Wood Grilled Duck Breast Brochette*
Warm Mediterranean Vegetables with Chickpeas, Port Glaze
14.

Coq au Vin
Chicken Braised in Red Wine with Mushrooms,
Onion, Bacon & Carrots
13.

Brandy Braised Short Ribs
Piri Piri Glaze, Roasted Cauliflower, &
Kalamata Olives in Tomato Ragout
16.

Beef Tenderloin Steak Salad*
Rare Roast Beef, Baby Arugula, Grilled Red Onion,
Roquefort & Oven Dried Tomato Vinaigrette
15.

Wood Grilled Filet*
Haricots Verts, Garlic-Rosemary Crushed New Potatoes
& Roasted Shallot Demi-Glace
18.

Wood Grilled Chicken Salad
Marinated Chicken Breast chilled and served with Seasonal lettuces, Grilled Red Onion, Roasted Red Bell Peppers, Cherry Tomatoes, Manchego Cheese, Sherry Vinaigrette
14.

Stuffed Portabello Mushroom and Baby Eggplant*
Roasted Bell Peppers, Zucchini, Yellow Squash and Asparagus
with Pecorino Tuscano Gratin and Tomato Ragout
13.

SANS SOUCI SIGNATURE ITEMS

Sans Souci Bouillabaisse
Shrimp, Clams, Mussels, Lobster, Scallops & Rouille Croutons
16.

Angel Hair Pasta
Lobster Cream, Basil & Fresh Pasta
15.

Sangria
Rioja Wine, Brandy, Ice & Fresh Fruits
Glass 6. Pitcher 22.

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DINNER MENU

STARTERS

Fried Calamari
Smoked Garlic Aioli & Fresh Ginger
10.50

Wood Grilled Mussels
Cilantro & Tomato Fondue
9.50

Wood Grilled Shrimp and Scallops
Chorizo, Piperade Salad & Verjus Vinaigrette
14.

Duck Confit and Mushroom Ravioli
Served in Rich Duck Consommé
11.

Escargot in Puff Pastry
Tomatoes, Garlic Confit, Butter & Fresh Basil
11.

Pan Seared Ahi Tuna*
Served Rare with Watermelon Radishes,
Arugula and Lemon Caper Vinaigrette
14.

Whole Wheat Multi Grain Bread
or Marinated Olives
Alternative Carb Conscious Bread Service

SOUPS & SALADS

Lobster Bisque
Cup 7. Bowl 8.

Roast Carrot Soup with Curry and Honey
Cup 7. Bowl 8.

Greek Salad
Feta, Tomatoes, Cucumber, Olives, Baby Arugula, White Anchovies & Balsamic Vinaigrette
9.

Caesar Salad
Chef’s Garden Baby Red & Green Romaine, Reggiano Parmesan & Caesar Dressing
9.

Bouquet of Seasonal Lettuces
Seasonal Lettuces, Toasted Pecans, Crispy Pancetta, Brulèed Apples, Sherry Pecan Vinaigrette with Mint
8.

ENTREES

Wood Grilled Swordfish*
Winter Root Vegetables and Pecorino Tuscano Gratin, Roasted
Zucchini and Yellow Squash, Piquillo Pepper Coulis
27.

Lemon Sole Almondine
Lemon Sole Sautéed in Brown Butter with Almonds, Haricot Verts,
Parmesan and Mascarpone Yukon Gold Mashed Potatoes
27.

Wood Grilled Tuna
Gorgonzola Croquettes, Sautéed Peppers, Cherry Tomatoes,
Marinated Olives, Sun Dried Tomatoes Vinaigrette
29.

Pan Roasted Sea Bass
Sweet Potato and Proscuitto Ravioli, Carrot Consommè and Braised Kale
28.

Pan Roasted Wild King Salmon
Smokey Mussel Aioli, Sautéed Wild Mushroom Ragout
26.

Veal Osso Bucco
Saffron Risotto, Sautéed Spinach & Braising Jus Reduction
25.

Lamb* Two Ways
Wood Grilled Half Rack and Braised Shank with Gorgonzola
White Polenta, Broccolini and Red Wine Jus
28.

Wood Grilled Filet*
Haricots Verts, Garlic-Rosemary Crushed New
Potatoes and Roasted Shallot Demi-Glace
30.

Wood Grilled Duck Breast Brochette*
Warm Mediterranean Vegetables with Chickpeas, Port Glaze
23.

Stuffed Portabello Mushroom and Baby Eggplant
Roasted Bell Peppers, Zucchini, Yellow Squash and
Asparagus with Pecorino Tuscano Gratin, Tomato Ragout
18.

SANS SOUCI SIGNATURE ITEMS

Angel Hair Pasta
Lobster Cream, Basil & Fresh Pasta
22.

Sans Souci Bouillabaisse
Shrimp, Clams, Mussels, Lobster, Scallops & Rouille Croutons
26.

Sangria
Rioja Wine, Brandy, Ice & Fresh Fruits
Glass 6. Pitcher 22.

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DINNER MENU

Wines
Red
	gls	btl
Sangiovese Merlot, Fonte al Sole, Ruffini Chianti Classico Riserva, Ruffini	9. 13.	33. 48.
White
	gls	btl
Pinot Grigio, Santa Margherita Gavi, Principessa Perlante	13. 9.	50. 36.
Appetizers
Garmugia a traditional Tuscan spring vegetable soup with ground veal cup 6. bowl 7.
Crostini Trio three crostini, topping changes daily 7.5
Crepes with Ricotta and Tuscan Greens served with truffled vermouth cream 8.5
Chestnut-Apple Ravioli three ravioli with pancetta in brown butter with fresh sage 9.0
Crispy Fried Artichoke Chips served with garlic aioli 8.5

Entrees

Pan Roasted Snapper with Mezzaluna
half-moon ravioli with kale, ricotta and pancetta served
with sage butter
25.

Roasted Orange-Rosemary Duck
served with chianti risotto and savoy cabbage
22.

Wood Grilled Lamb T-Bone Chops
rosemary roasted potatoes, stewed tomatoes and braised
Tuscan kale
26.5

Veal Manicotti
braised veal manicotti and tomato sauce
24.

Wood Grilled Pork Chop
served with asparagus, artichoke risotto and salsa verde
23.

Steak Florentine
wood grilled 16 oz. t-bone with traditional garnish of olive oil, lemon, arugula and pecorino tuscano
29.

Desserts

Apple Custard Tart
house made pistachio gelato

Panna Cotta Carmel
macerated strawberries

Piedmont Bonet
baked layer of caramel and chocolate espresso custard

Chocolate Chestnut Tart
chestnut cream

Dinner Menu

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