We are open!
The team has been working hard to get the restaurant ready to ensure your safety and comfort so that we may welcome you back to enjoy the Sarto’s you know and love. Chef Garret and the kitchen team have put together an amazing summer menu (check out some of the new options below) with some tried and true favorites and some new dishes that will surely become new favorites.
With the current environment, we will be open for dinner Wednesday through Saturday for now and our capacity is limited to only 10 tables, so reservations will be required. If you choose to dine on our patio, an additional table will be held in our dining room so you may move inside should the weather change. We will also have a limited number of patio bar tables on our Aperitivo patio for parties of two. If the weather changes, we will do our best, but cannot guarantee space inside.
Also, we understand that masks are inconvenient, but we kindly ask that all guests wear masks when entering the restaurant and any time you leave your table, for your safety and the safety of others.
We very much look forward to seeing you!
Kitchen Open: 5PM – 9PM
Last seating at 8:30PM, but our doors are open until you are finished enjoying your meal and drink.
complimentary small bites as a “grazie” for dining at Sarto’s
eggplant bruschetta, egg & duck bacon, olives and nuts
oven fired served with moretuem cheese spread [six]
[ small plates ]
GNOCCHI TOTS aioli* [five]
thinly sliced seasonal melon, parma ham, olive oil [seventeen]
housemade burratini, heirloom tomatoes, basil pesto, saba, grilled ciabatta [fifteen]
oven roasted beef rib, with bright heirloom tomato & ciabatta panzanella salad [fourteen]
[ textures ]
wild arugula with toasted pine nuts, parmigiano & lemon oil [twleve]
heirloom tomatoes, seasonal melon, spun cucumbers, basil, olive oil [seven]
watermelon, ricotta salata, dates, sunflower seeds, watermelon radish, honeycomb vinaigrette [thirteen]
ADD BLACK SUMMER TRUFFLE [+twelve]
[ tailored entrees ]
handrolled squid ink pasta, calamari, house lardo, arabiatta, tomato, parmesan [twenty-six]
acquerello rice, roasted artichoke, grilled lacinato kale, parmesan brodo, chive oil [twenty-two]
handrolled herbed pasta ribbons, brasied beef, lemon, sundried tomato gremolata [twenty-five]
heirloom tomatoes, house mozzarella, basil pesto, caprese brodo, agrumato [twenty-three]
oven roasted ora king salmon, artichoke vignarola, grilled cavola nero, basil pesto [thirty-six]
buckner ranch ribeye, brown butter potato gnocchi, wilted arugula, preserved lemon, pickled onion [forty-two]
buckner ranch pork chop, creamed corn fregola, patty pan squash, poached tomato, pork jus [twenty-eight]
[ dolce ]
GELATO | SORBET a seasonal scoop [four]
selection of cheeses properly accessorized [thirteen]
cherry bread pudding, orange dolce de leche, cocoa nibs, agro dolce [eight]
lemon curd shortcake ‘angelo’, huckleberries, roasted corn, candied basil, house granola [eight ]
In the tradition of the cuisine of Italy, our team curates local and sustainable ingredients.
We are proud to feature Buckner Family Ranch, Altius Farms, Mountain Man Micro Farms & Petrocco Farms.