Sergio S Sarava At Shaker Square Take Out
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desserts
take-out
icy chocolate mousse chocolate mousse with a hint of orange, topped with fresh whipped cream 7.5
summer fruit crepes ripe seasonal fruit inspire our chefs to create succulent fillings for Sergio’s homemade crepes 8
Seafood and Mediterranean inspired cuisine in the heart of
Brazilian caramel custard the family recipe, creamy baked vanilla custard with caramel syrup 7
Cleveland’s cultural playground
daily gelato and sorbet 7
international cheese selection
tapas, small plates, and refreshing starters
the finest artisan cheeses served with dried and fresh fruit, toasted nuts, drizzles, and crackers. Enjoy cheese before your meal, enjoy cheese after your meal, enjoy cheese with beer, wine, port, or scotch, just enjoy some cheese… 1 selection 8
2 selections 14
IN UNIVERSITY CIRCLE
™
Sergio’s coconut butter cake whipped cream, crème Anglaise, and toasted coconut 7.5
start with a tapas plate, try multiple small plates as a meal, or get a few to share
3 selections 18
lake Erie creamery chevre (goat, Cleveland) piave vecchio (cow, Italy) Dubliner white cheddar (cow, Ireland) Carr valley 8 yr AGED cheddar (cow, Wisconsin) Carr valley billy bleu (goat, Wisconsin) cashel bleu (cow, Ireland)
CHORIZO BORACHO Spanish chorizo sausage simmered in garnacha wine, finished with sherry, brandy, and fresh parsley. Served on grilled baguette toast 6.5
Baricelli cheese ask your server about today’s selection from cheese monger Paul Minillo featuring handmade cheeses from around the globe. Selections and preparations change daily. MP
PESCADOS ALMENDRAS seared tilapia with browned butter, marcona almonds and fresh parsley 7
SERGIO’S IN UNIVERSITY CIRCLE, an intimate, sensual dining experience in the heart of Cleveland’s cultural playground. Sergio’s in University Circle and Saravá are both award-winning family-run, independent restaurants. Chef Sergio Abramof and his wife, Susan, are involved in all creative elements of the restaurants. Their son, Julian, created the children’s menus. The staff is composed of Northeast Ohio’s finest hospitality professionals, committed to service and culinary excellence.
RODILLO artichoke and manchego cheese, with a touch of crushed red pepper wrapped in imported serrano ham and baked crispy 7 sea scallops seranno fresh caught diver scallops wrapped in imported Spanish ham with spicy romesco sauce and Belgian endive 10
SERGIO’S SARAVÁ AT SHAKER SQUARE Just 7 minutes from University Circle, and open seven days a week, Saravá evokes the rhythm, sophistication, and energy of Brazilian street life. Our great bar and a Brazilian cross-cultural menu feature an array of small plates that encourages diners to discover new taste sensations in a relaxing, fun environment. Our extensive 120-seat outdoor patio, covered veranda, and bar features live music and the rhythm of Rio’s Copacabana Beach – the best location for people watching and views of the Square! Our gorgeous private room is the best place for your next event! Call for reservations: (216) 295-1200.
ADRIATIC CHICKEN char-grilled organic boneless thigh brushed with Greek olive tapenade. Served with a tomato basil relish and feta 7.5 hummus classic puree of chick pea, sesame, lemon, and virgin olive oil. Served with tomato, cucumber, Greek olives, and crisp toast for dipping 6.5
You may make on-line reservations for both of our restaurants on our web site. The site also lists our full menus, information about special events, live music schedule, the Rio Rewards program, catering, and delicious recipes. Our complete menu is always available for take-out or delivery.
antipasto Molinari slices of molinari pepperoni and salame with fresh melon, roasted pepper, and piave vecchio cheese 8 iced gazpacho the classic Spanish chilled soup with a hint of cayenne. Topped with lime crema and fresh herbs 7
We sincerely hope that you enjoy your take-out selections. We look forward to the next time you join us for a taste! Sergio, Susan, and Julian Abramof
bucheron salad baby spinach with virgin olive oil, cracked pepper, pine nuts, tart cherry, French goat cheese, and a balsamic reduction 9
Melissa Cory - Director of Operations Ryan Alabaugh - General Manager Gregory Dominic - Kitchen Manager Ivori Bell - Assistant Manager
trevisana salad mixed greens, raspberry balsamic vinaigrette, pistachio, red onion, and fresh strawberry 7 salada romana grilled romaine topped with cherry tomato, pecorino cheese, and balsamic glaze 7
™
IN UNIVERSITY CIRCLE
panzanilla the classic Italian “bread salad” with fresh tomato, red wine vinegar, extra virgin oil, red onion, basil, and pan toasted bread 7
1903 Ford Drive Cleveland, Ohio 44106 216 231 1234
www.sergioscleveland.com
07/08
sandwiches
lunch
GRILLED VEGETABLE BAGUETTE grilled eggplant, squash, red onion, red pepper, and portabella mushroom served on a crusty French baguette with Dubliner white cheddar, roasted red pepper mayo, and crisp fries 9 PUEBLO BURGER 1/3 pound angus burger with queso blanco, sofrito, and crisp Serrano ham on toasted onion bun 9.5 TURKEY CHEDDAR AND BACON stacked with shaved roasted turkey, crisp bacon, smoked cheddar, garlic mayo and crisp fries 10 AMERICAN FISH AND CHIPS dortmunder battered tilapia with Napa slaw, Creole sauce, house pickle and crisp fries 10.5
salad meals LINDA O’S SALAD baby spinach, Belgian endive, ciabatta croutons, crisp apple wood smoked bacon, tossed with a sweet and sour dressing, and topped with a fried egg 10 lemon chicken fregole chilled salad of semolina pasta tossed with grilled boneless chicken thigh, green bell pepper, kalamata olive, red onion, lemon, fresh Ohio feta and virgin olive oil 12.5
medium sized plates and small meals
dinner
our medium sized plates are perfect for a small meal, or to share as side dish for the table orechiette pasta “little ears” of pasta with apple-wood smoked chicken, spinach, and a four cheese sauce. Topped with onion crisps 17.5 huevos flamencos squash, fried potatoes, imported Serrano ham, roasted onion, and a fried egg, baked in a ceramic crock with queso blanco and sofrito 10.5 Linda o’s salad baby spinach, Belgian endive, ciabatta croutons, crisp apple wood smoked bacon, tossed with a sweet and sour dressing, and topped with a fried egg 10 lemon chicken fregole chilled salad of semolina pasta tossed with grilled boneless chicken thigh, green bell pepper, kalamata olive, red onion, lemon, fresh Ohio feta and virgin olive oil 15.5 pappardelle pasta hand made ribbon pasta with a light lemon pistachio pesto cream 11 pasta of day our chef’s inspirations from Tuscany and around the world featuring handmade pastas and seasonal ingredients MP
seared Atlantic salmon salad pan-seared Atlantic salmon on a bed of mixed greens, with strawberries, shaved red onion, pistachios, and raspberry balsamic vinaigrette 13
prato misto savory vegetarian black beans, Brazilian rice, red onion rings, seasonal vegetables, farofa, fried spinach, and carioca tomato relish 16.5
duck confit salad crisp duck confit with baby spinach, virgin olive oil, pine nuts, tart cherry French goat cheese and a balsamic reduction 14
steaks, chops, and seafood
beef tenderloin skewer basilico served over a salad of grilled romaine, radicchio, and endive topped with cherry tomatoes, pecorino cheese, and balsamic glaze 15
steak frites char grilled center cut rib steak with herbed butter, asparagus, and the best onion home fries 14 oz steak 32 20 oz steak 42
meals
seafood paellA the classic: golden Saffron spiked Spanish rice baked with chicken, jumbo shrimp, mussels, scallops, sweet peas, and crisp imported Serrano ham 25
PRATO MISTO savory vegetarian black beans, Brazilian rice, red onion rings, seasonal vegetables, farofa, fried spinach, and carioca tomato relish 9.5
filet mignon seared all natural beef tenderloin with brandied mushrooms and potato gratin 29
STEWED MUSSELS Prince Edward Island mussels with sweet fennel sausage, spicy tomato broth and garlic ciabatta toasts 10.5
SAN FRANCISCO CIOPPINO traditional bay area fisherman’s stew with shrimp, clams, mussels, and today’s catch in a white wine, tomato herb broth. Served with a crusty French baguette 25
BAKED MAC AND CHEESE orechiette pasta with four cheeses, spinach, apple wood smoked bacon and an herb crumb top 10 GOLDEN TROUT MODO MIO with lemon-caper butter, fennel rice, and garden vegetables 13
Creole rubbed pork chop all natural 14 oz chop, rubbed with Creole spices and char grilled. Served with Napa slaw, grilled onion, tangy bbq sauce and sweet potato fries 24
ANGEL HAIR POMODORO served with Sergio’s signature marinara sauce with basil and capers. Topped with Parmesan cheese curls 9.5
wood’s hole sea scallops inspired by Sergio’s trip to Cape Cod: pan seared diver scallops finished with fresh tomato, basil, and a touch of fresh oregano. Served with garlic ciabatta toast points 26.5
SEAFOOD PAELLA the classic: golden Saffron spiked Spanish rice baked with chicken, jumbo shrimp, mussels, scallops, sweet peas, and crisp imported Serrano ham 15
grilled golden trout basilico served with a grilled romaine salad topped with cherry tomatoes, Pecorino cheese, and balsamic glaze and fennel rice 23
LEMON PESTO RADIATORE PASTA oven roasted chicken tossed with our signature lemon-pistachio pesto sauce 12
Atlantic salmon modo mio pan seared Atlantic salmon with fresh asparagus, and lemon caper butter 24.5
sides
crisp roasted duck served with a salad of shaved fennel and radicchio, fresh orange segments, goat cheese, basil, orange infused virgin olive oil, and pine nuts 25
CRISP FRIES 3.5
BLACK BEANS AND RICE 4.5
SWEET POTATO FRIES 4.5
FENNEL RICE 3.5
sides
ONION HOME FRIES 4.5
FRIED SPINACH 4.5
CRISP FRIES 3.5
BLACK BEANS AND RICE 4.5
CRISP ONION RINGS 3.5
TODAY’S VEGETABLE 5.5
SWEET POTATO FRIES 4.5
FENNEL RICE 3.5
GARLIC CIABATTA 3
MARINATED GREEK OLIVES 4.5
ONION HOME FRIES 4.5
FRIED SPINACH 4.5
CORNMEAL DUSTED OKRA 5
CRISP ONION RINGS 3.5
TODAY’S VEGETABLE 5.5
GARLIC CIABATTA 3
MARINATED GREEK OLIVES 4.5
FRENCH BAGUETTE 1.5
CORNMEAL DUSTED OKRA 5
FRENCH BAGUETTE 1.5
take-out
icy chocolate mousse chocolate mousse with a hint of orange, topped with fresh whipped cream 7.5
summer fruit crepes ripe seasonal fruit inspire our chefs to create succulent fillings for Sergio’s homemade crepes 8
Seafood and Mediterranean inspired cuisine in the heart of
Brazilian caramel custard the family recipe, creamy baked vanilla custard with caramel syrup 7
Cleveland’s cultural playground
daily gelato and sorbet 7
international cheese selection
tapas, small plates, and refreshing starters
the finest artisan cheeses served with dried and fresh fruit, toasted nuts, drizzles, and crackers. Enjoy cheese before your meal, enjoy cheese after your meal, enjoy cheese with beer, wine, port, or scotch, just enjoy some cheese… 1 selection 8
2 selections 14
IN UNIVERSITY CIRCLE
™
Sergio’s coconut butter cake whipped cream, crème Anglaise, and toasted coconut 7.5
start with a tapas plate, try multiple small plates as a meal, or get a few to share
3 selections 18
lake Erie creamery chevre (goat, Cleveland) piave vecchio (cow, Italy) Dubliner white cheddar (cow, Ireland) Carr valley 8 yr AGED cheddar (cow, Wisconsin) Carr valley billy bleu (goat, Wisconsin) cashel bleu (cow, Ireland)
CHORIZO BORACHO Spanish chorizo sausage simmered in garnacha wine, finished with sherry, brandy, and fresh parsley. Served on grilled baguette toast 6.5
Baricelli cheese ask your server about today’s selection from cheese monger Paul Minillo featuring handmade cheeses from around the globe. Selections and preparations change daily. MP
PESCADOS ALMENDRAS seared tilapia with browned butter, marcona almonds and fresh parsley 7
SERGIO’S IN UNIVERSITY CIRCLE, an intimate, sensual dining experience in the heart of Cleveland’s cultural playground. Sergio’s in University Circle and Saravá are both award-winning family-run, independent restaurants. Chef Sergio Abramof and his wife, Susan, are involved in all creative elements of the restaurants. Their son, Julian, created the children’s menus. The staff is composed of Northeast Ohio’s finest hospitality professionals, committed to service and culinary excellence.
RODILLO artichoke and manchego cheese, with a touch of crushed red pepper wrapped in imported serrano ham and baked crispy 7 sea scallops seranno fresh caught diver scallops wrapped in imported Spanish ham with spicy romesco sauce and Belgian endive 10
SERGIO’S SARAVÁ AT SHAKER SQUARE Just 7 minutes from University Circle, and open seven days a week, Saravá evokes the rhythm, sophistication, and energy of Brazilian street life. Our great bar and a Brazilian cross-cultural menu feature an array of small plates that encourages diners to discover new taste sensations in a relaxing, fun environment. Our extensive 120-seat outdoor patio, covered veranda, and bar features live music and the rhythm of Rio’s Copacabana Beach – the best location for people watching and views of the Square! Our gorgeous private room is the best place for your next event! Call for reservations: (216) 295-1200.
ADRIATIC CHICKEN char-grilled organic boneless thigh brushed with Greek olive tapenade. Served with a tomato basil relish and feta 7.5 hummus classic puree of chick pea, sesame, lemon, and virgin olive oil. Served with tomato, cucumber, Greek olives, and crisp toast for dipping 6.5
You may make on-line reservations for both of our restaurants on our web site. The site also lists our full menus, information about special events, live music schedule, the Rio Rewards program, catering, and delicious recipes. Our complete menu is always available for take-out or delivery.
antipasto Molinari slices of molinari pepperoni and salame with fresh melon, roasted pepper, and piave vecchio cheese 8 iced gazpacho the classic Spanish chilled soup with a hint of cayenne. Topped with lime crema and fresh herbs 7
We sincerely hope that you enjoy your take-out selections. We look forward to the next time you join us for a taste! Sergio, Susan, and Julian Abramof
bucheron salad baby spinach with virgin olive oil, cracked pepper, pine nuts, tart cherry, French goat cheese, and a balsamic reduction 9
Melissa Cory - Director of Operations Ryan Alabaugh - General Manager Gregory Dominic - Kitchen Manager Ivori Bell - Assistant Manager
trevisana salad mixed greens, raspberry balsamic vinaigrette, pistachio, red onion, and fresh strawberry 7 salada romana grilled romaine topped with cherry tomato, pecorino cheese, and balsamic glaze 7
™
IN UNIVERSITY CIRCLE
panzanilla the classic Italian “bread salad” with fresh tomato, red wine vinegar, extra virgin oil, red onion, basil, and pan toasted bread 7
1903 Ford Drive Cleveland, Ohio 44106 216 231 1234
www.sergioscleveland.com
07/08
sandwiches
lunch
GRILLED VEGETABLE BAGUETTE grilled eggplant, squash, red onion, red pepper, and portabella mushroom served on a crusty French baguette with Dubliner white cheddar, roasted red pepper mayo, and crisp fries 9 PUEBLO BURGER 1/3 pound angus burger with queso blanco, sofrito, and crisp Serrano ham on toasted onion bun 9.5 TURKEY CHEDDAR AND BACON stacked with shaved roasted turkey, crisp bacon, smoked cheddar, garlic mayo and crisp fries 10 AMERICAN FISH AND CHIPS dortmunder battered tilapia with Napa slaw, Creole sauce, house pickle and crisp fries 10.5
salad meals LINDA O’S SALAD baby spinach, Belgian endive, ciabatta croutons, crisp apple wood smoked bacon, tossed with a sweet and sour dressing, and topped with a fried egg 10 lemon chicken fregole chilled salad of semolina pasta tossed with grilled boneless chicken thigh, green bell pepper, kalamata olive, red onion, lemon, fresh Ohio feta and virgin olive oil 12.5
medium sized plates and small meals
dinner
our medium sized plates are perfect for a small meal, or to share as side dish for the table orechiette pasta “little ears” of pasta with apple-wood smoked chicken, spinach, and a four cheese sauce. Topped with onion crisps 17.5 huevos flamencos squash, fried potatoes, imported Serrano ham, roasted onion, and a fried egg, baked in a ceramic crock with queso blanco and sofrito 10.5 Linda o’s salad baby spinach, Belgian endive, ciabatta croutons, crisp apple wood smoked bacon, tossed with a sweet and sour dressing, and topped with a fried egg 10 lemon chicken fregole chilled salad of semolina pasta tossed with grilled boneless chicken thigh, green bell pepper, kalamata olive, red onion, lemon, fresh Ohio feta and virgin olive oil 15.5 pappardelle pasta hand made ribbon pasta with a light lemon pistachio pesto cream 11 pasta of day our chef’s inspirations from Tuscany and around the world featuring handmade pastas and seasonal ingredients MP
seared Atlantic salmon salad pan-seared Atlantic salmon on a bed of mixed greens, with strawberries, shaved red onion, pistachios, and raspberry balsamic vinaigrette 13
prato misto savory vegetarian black beans, Brazilian rice, red onion rings, seasonal vegetables, farofa, fried spinach, and carioca tomato relish 16.5
duck confit salad crisp duck confit with baby spinach, virgin olive oil, pine nuts, tart cherry French goat cheese and a balsamic reduction 14
steaks, chops, and seafood
beef tenderloin skewer basilico served over a salad of grilled romaine, radicchio, and endive topped with cherry tomatoes, pecorino cheese, and balsamic glaze 15
steak frites char grilled center cut rib steak with herbed butter, asparagus, and the best onion home fries 14 oz steak 32 20 oz steak 42
meals
seafood paellA the classic: golden Saffron spiked Spanish rice baked with chicken, jumbo shrimp, mussels, scallops, sweet peas, and crisp imported Serrano ham 25
PRATO MISTO savory vegetarian black beans, Brazilian rice, red onion rings, seasonal vegetables, farofa, fried spinach, and carioca tomato relish 9.5
filet mignon seared all natural beef tenderloin with brandied mushrooms and potato gratin 29
STEWED MUSSELS Prince Edward Island mussels with sweet fennel sausage, spicy tomato broth and garlic ciabatta toasts 10.5
SAN FRANCISCO CIOPPINO traditional bay area fisherman’s stew with shrimp, clams, mussels, and today’s catch in a white wine, tomato herb broth. Served with a crusty French baguette 25
BAKED MAC AND CHEESE orechiette pasta with four cheeses, spinach, apple wood smoked bacon and an herb crumb top 10 GOLDEN TROUT MODO MIO with lemon-caper butter, fennel rice, and garden vegetables 13
Creole rubbed pork chop all natural 14 oz chop, rubbed with Creole spices and char grilled. Served with Napa slaw, grilled onion, tangy bbq sauce and sweet potato fries 24
ANGEL HAIR POMODORO served with Sergio’s signature marinara sauce with basil and capers. Topped with Parmesan cheese curls 9.5
wood’s hole sea scallops inspired by Sergio’s trip to Cape Cod: pan seared diver scallops finished with fresh tomato, basil, and a touch of fresh oregano. Served with garlic ciabatta toast points 26.5
SEAFOOD PAELLA the classic: golden Saffron spiked Spanish rice baked with chicken, jumbo shrimp, mussels, scallops, sweet peas, and crisp imported Serrano ham 15
grilled golden trout basilico served with a grilled romaine salad topped with cherry tomatoes, Pecorino cheese, and balsamic glaze and fennel rice 23
LEMON PESTO RADIATORE PASTA oven roasted chicken tossed with our signature lemon-pistachio pesto sauce 12
Atlantic salmon modo mio pan seared Atlantic salmon with fresh asparagus, and lemon caper butter 24.5
sides
crisp roasted duck served with a salad of shaved fennel and radicchio, fresh orange segments, goat cheese, basil, orange infused virgin olive oil, and pine nuts 25
CRISP FRIES 3.5
BLACK BEANS AND RICE 4.5
SWEET POTATO FRIES 4.5
FENNEL RICE 3.5
sides
ONION HOME FRIES 4.5
FRIED SPINACH 4.5
CRISP FRIES 3.5
BLACK BEANS AND RICE 4.5
CRISP ONION RINGS 3.5
TODAY’S VEGETABLE 5.5
SWEET POTATO FRIES 4.5
FENNEL RICE 3.5
GARLIC CIABATTA 3
MARINATED GREEK OLIVES 4.5
ONION HOME FRIES 4.5
FRIED SPINACH 4.5
CORNMEAL DUSTED OKRA 5
CRISP ONION RINGS 3.5
TODAY’S VEGETABLE 5.5
GARLIC CIABATTA 3
MARINATED GREEK OLIVES 4.5
FRENCH BAGUETTE 1.5
CORNMEAL DUSTED OKRA 5
FRENCH BAGUETTE 1.5
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