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New menu | Sonata’s Summer Menu is Lightening Up

Posted on: May 28th, 2017 by Taryn Jeffries No Comments

Sonata’s Restaurant in Scottsdale, open only eight months, is ready to entice Valley diners with their first summer menu. Sonata’s summer menu will bring more variety to the mix along with new seasonal hours.

Sonata's SUMMER MENU LIGHTENS UP EUROPEAN FAVORITESSonata’s Summer Menu Details

“With diner’s appetites adjusting to the summer weather, we thought it was the perfect time to introduce some lighter versions of some of our most popular menu items to align with the season,” COO and Chief Designer Deividas Molocajevas shared.

Sonata’s has added a new wild mushroom flatbread, baked naan bread topped with caramelized onions, fontina cheese sauce, a touch of white truffle oil and balsamic reduction with herbs and parmigiano-reggiano. There is also a chicken shashlik, a new take on the restaurant’s pork shashlik, served with cool and creamy hummus. Pork lovers can still order the original pork shashlik dish served over a bed of rice.

If you’re looking for something on the lighter side, you’ll want to check out the caprese salad with buffula cheese, slow roasted cherry tomatoes, tomato jam, pesto and toasted bread and the artisan green salad with local organic greens, seasonal vegetables, feta and a red wine vinaigrette. Favorites such as the kepta duona, the Ruskie perogies and braised beef perogies remain traditional European staples of the menu.

You can check out Sonata’s summer menu Tuesday through Thursday from 4pm until :00 p.m. to pm; Friday from 4pm to midnight; Saturday from 11am until midnight; and Sunday from 11am until 10pm. The restaurant is closed Mondays.


Sonata’s Restaurant | 10050 N. Scottsdale Road | Scottsdale | 85253 | 480.477.1390


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© Taryn Jeffries 2017

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

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