Private Dining

No matter the occasion, let Sasse’s customize your next gathering. From intimate parties of eight to functions of up to 40. For more info, click here...

Wood Fired Oven

The organic nature and simplicity is only achieved through cooking with wood. Advantages of our wood burning oven are Versatility, Flavors, Predictable reliability and Ambiance

World Class Wines

The best things in life are often the most simple. Participate in our special wine events. Every time you open a bottle of wine, you embark on a journey through a wonderful world of sensations.

Welcome to Sasse’s Restaurant on Evans

Located in the heart of Fort Myers, Sasse’s is a casual cozy restaurant that features authentic Northern-Italian and European food, prepared to perfection in our wood burning oven. Our menus have been personally designed and prepared for your comfort and enjoyment. “Passion for Food, light, simple and satisfying”

Sasse’s Hours

Lunch Tuesday – Friday from 11:30am – 2:00pm
Dinner Tuesday – Saturday from 5:30pm – 9:00pm
Sasse’s is closed on Sundays and Mondays.

3651 Evans Avenue Fort Myers, FL 33901 Phone: (239) 278-5544

Lunch Menu

From April to May 2, 2014
Menus are subject to change due to seasonal ingredients and the Chef’s current selections.


House Salad
Artisan Lettuce, Tomatoes, Cucumber, Onion, Parmesan Cheese 3.50

Caesar Salad
Hearts of Romaine Lettuce, Croutons, Parmesan Cheese, Caesar Dressing 7

Greek Salad
Mixed Greens, Cucumber, Tomatoes, Red Onion, Kalamata Olives, Feta Cheese, Greek Dressing 8.95

Citrus & Gorgonzola Salad
Artisan Greens, Grapefruit and Orange segments, Tomatoes and sliced red Onion 9.25

Tomato Mozzarella Salad
Pesto and Balsamic Vinaigrette, Mixed Greens, Prosciutto and Basil 8.95

Add Sides to Your Salad

Chicken Breast 3
Cheese stuffed Meatball 4
Baked or blackened Salmon Filet MKT6
Shrimp 6

Pasta’s and Risotto’s

Six Cheese Ravioli
Blue Cheese and San Marzano Tomato Sauce, Arugula, grated Parmesan Cheese 8.50

Sausage Pepperoni, Peppers and Onion
San Marzano Tomato Sauce, Kalamata Olives, Capers and Basil, Rigatoni 8.50

Spaghetti Bolognese
Ground Beef Ragout, San Marzano Tomatoes, Bell Peppers, Italian Sausage 8.95

Pasta’s and Risotto’s continued…

Four Cheese Pasta
Rigatoni, Garlic, Cream, Pinot Grigio 9.25

Chicken Risotto
Sun dried Tomatoes, Capers, Celery, Arugula and grated Parmesan Cheese 8.95

Vegetable Risotto
Zucchini, Squash, Celery, Onion, Kalamata Olives, Capers, grated Parmesan and Sun dried Tomatoes 8.50

Sasse’s Classics

Horseradish encrusted Salmon filet
Gorgonzola Cream, creamy Arborio Risotto and Tuscan Vegetables 13

Daily Wrap of the Day
Served with Caesar or House Salad 9.95

Sasse’s stuffed Meatball
One stuffed Meatball, Arugula, Mozzarella Cheese, San Marzano Tomato Sauce, thin Spaghetti 7.95

Chicken Parmesan
Breaded Chicken cutlet, San Marzano Tomato Sauce, Spaghetti, Mozzarella Cheese 8.95


Flourless Chocolate Cake 5
Panna Cotta with Wild Berry Compote 3.95
Chef’s daily selection of Ice Cream Sunday 2.95

Sides and Additions

Bread & Olive Oil or Butter .75
Substitution up-charge 1.50
Entrée Split/Share charge 2.50

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Spring Dinner Menu

Menus are subject to change due to seasonal ingredients and the Chef’s current selections.


Escargot in Crema di Gorgonzola
Nine Helix Snails, Sherry Gorgonzola Cream with Herbs and Lemon 9

Carpaccio di Manzo
Marinated raw Beef Tenderloin, Mustard Aioli, Lemon, Olive Oil, Parmesan, Crostini 11

Cozze allo Zafferano
Mussels in Saffron Cream Sauce with Garlic, Fennel, Celery, Tomatoes and fresh Lemon 11


All Dinner Entrees include our Sasse’s House Salad

*Fegato di Vitello Saltato
Sauteed Veal Liver with caramelized sweet Onion, Bacon, mashed Potatoes with Sour Cream and Italian Parsley 24

*Petto d’anatra con Ciliegie
Baked Long Island Duck breast with Cherry Sauce, mashed Potatoes and Brussels Sprouts with Bacon and Onion 29

*Filetto di Manzo
Oak fired 6 oz filet of beef, Portabella Mushroom Ragout with Umbrian white Truffle Essence, mashed Potatoes 29

Porri braciola di Maiale e Pancetta
Breaded twelve ounce Pork Chop filled with Spring Leeks, Bacon and Mozarella Cheese, mashed Potatoes 26

Osso Bucco “Milanese”
Braised sliced Veal Hind Shank with slow roasted Root Vegetables, creamy Saffron Risotto, grated Parmesan Cheese and Basil Oil 42

Vitello con Funghi Selvatici
Two marinated Veal cutlets in Garlic, Olive Oil, Sun dried Tomatoes, Italian Parsley, white Truffle scented Wild Mushroom Sauce, Pappardelle Pasta 25

Pesce di Giorno
Chef’s daily prepared Fish of the Day (Market Price)


Your server will tell you about our daily selection.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

From April 14 to May 1st, 2014


Cuban Salad 9.95
Mixed Spring Greens, marinated Roasted Pork Tenderloin, Bell Peppers, Black Beans, roasted Corn, Onion, Poached Egg, Cilantro
Chili Lime Vinaigrette


Tuscan Beef and Vegetable Ragout 8.95
With Rigatoni Pasta


Soup and Salad Special 9.45
Italian Wedding Soup and Greek Salad Combo


Mediterranean Style Catch of the Day with Saffron Cream 9.85
Sun dried Tomatoes, Celery, Kalamata Olives, and Risotto

Although we make every effort to keep our wine list current, vintages and pricing are subject to change and availability may be limited.

Wines By The Glass

Pinot Grigio, Riesling, Merlot, Trebbiano, Chardonnay, Merlot, Cabernet, Sangiovese, and Montepulciano
Glass – 6.50

Sparkling Wines

#101 Moscato D’Asti, “Muray”, Beppe Marino, Piedmont, Italy, 2009
Aromatic bouquet of honey, rose, and linden, sweet and structured on the palate 102 Brut, Masia Can Mayol Saniger, Spain, N.V
Bottle – 30
#102 Brut, Masia Can Mayol Saniger, Spain, N.V
Very balanced in mouth, touches of sweetness and acidity well integrated, smooth, light but tasty
Bottle – 27
#103 Prosecco Di Valdobbiadene, Extra Dry, Bellussi, Veneto, Italy, N.V
Refreshing and dry, yet fruit-driven with ample honeydew, stone fruit, citrus, mineral and floral notes
Bottle – 35

White Wines

#104 Chardonnay, Costa De Oro, Gold Coast, Santa Maria Valley, CA, 2009
Aromatics of pear, nutmeg and toasty barrel, rich in texture, flavors of spiced apples, pear and vanilla bean, finishing with a burst of pineapple, citrus and minerals
Bottle – 35
#105 Chardonnay, Stephen Vincent, California, 2010
Buttery overtones with, melon fig and tropical flavors, a fruit driven Chardonnay that is rich and delicious to drink
Bottle – 30

#106 Riesling, Josef Friederich, Piesporter Goldtropfchen Kabinett, 2009
Ripe fruit and a taste like passion fruit, honey and peach with a little hint of minerals in the after taste
Bottle – 26

#107 Sauvignon Blanc, Branko, Friuli Venezia,
Italy, 2011

Mint, sage and rosemary on the nose with full bodied grapefruit and gooseberry in the mouth
Bottle – 45
#108 Pinot Grigio, Borgo Boschetto, Friuli Venezia,
Italy, 2011

Intense bouquet, nice balance and fruit, solid structure and good persistence
Bottle – 32
#109 Gavi Di Gavi, La Caplana, Piedmont,
Italy, 2011

30 year old Cortese vines offer apple and white flowers on the nose, fresh, crisp and dry with rich structure and a long pleasing finish
Bottle – 35
#110 Chardonnay, Branko, Friuli,
Italy, 2011

Fresh forward fruit, aromas of wildflowers, bright and juicy melon and tropical fruit, beautiful balance and soft wood on the finish
Bottle – 45
#111 Pinot Grigio, Branko, Collio, Friuli Venezia,
Italy, 2010

Tre Bicchieri winner 3 years, fruity and toasty on the nose, soft and warm, apple, pineapple, and minerals
Bottle – 45
#112 Satrico Bianco, Casale del Giglio, Lazio,
Italy, 2010

A bright straw-yellow, this elegant blend reveals a fruity, lightly aromatic yet mineral nose, confirmed on the palate by a pleasing crispness and a lengthy finish
Bottle – 35

South Africa
#113 Chenin Blanc, Rooiberg, Robertson, South Africa, 2011
A dry white wine, pineapple and fruit salad flavors, with some delightful citrus notes and charms of dried apples and musk. Well balanced with a fresh, zesty finish.
Bottle – 32

#114 Albarino, KA, Rias Baixas, Spain, 2011
Loaded with lemon, lime and grapefruit, this wine has great acidity and finishes quite nicelyand is well balanced
Bottle – 36
#115 Verdejo/Sauvignon Blanc/ Viura, Vega de Pas, Rueda, Spain, 2009
Clean and bright, intense aromas of apple, grass and tropical fruits, it is a balanced and well-structured
Bottle – 25

Red Wines

#116 Malbec, Bodegas Fin del Mundo, Baqueano, Patagonia, 2011
Aromas of ripened plum with notes of vanilla and tobacco, fruity with soft tannins and a long finish.
Bottle – 24

#117 Crimson Blend, Stephen Vincent, California, 2010
Lots of black fruit in the nose, soft tannins round out rich flavors of licorice, blackberries and cinnamon
Bottle – 30
#118 Cabernet Sauvignon, Fineline, Central Coast, California, 2010
Full body and bold structure, aromas of cassis and crushed red berries are layered with hints ofvanilla and sandalwood
Bottle – 28
#119 Zinfandel, Clockspring, Amador County, California, 2010
Complex nose with hint of pepper and spice, with fruit and a bit of earth, smooth
Bottle – 28
#120 Pinot Noir, Stephen Vincent, California, 2010
Ruby color with cherry and raspberry notes, soft tannins, and a touch of oak to add complexity to this satisfying wine
Bottle – 36

Red Wines continued…

#121 Valpolicella Superiore Ripasso, Villa Erbice, Veneto, Italy, 2007
Intense bouquet of cherries, with hints of chocolate and vanilla, soft and pleasant
Bottle – 60
#122 Sangiovese Aulente, San Patrignano, Emilia Romagna, Italy, 2009
Fruity and floral notes, approachable, this wine has character, delicate, pleasant and smooth
Bottle – 38
#123 Montepulciano D’Abruzzo, Masciarelli, Abruzzo, Italy, 2009
Smoky, earthy nose with red berries, long and dry, concentrated cherry, blackberry and chocolate
Bottle – 28
124 Chianti Classico Riserva, Castello di Cacchiano, Tuscany, Italy, 2007
Velvety and soft, almost genteel. In mid-palate it expands vigorously yet elegantly, showing its true purebred personality with a powerful structure
Bottle – 50
#125 Sangiovese Di Toscana, “Messere”, Super Tuscan, Gini, Tuscany, Italy, 2008
Soft textures with a generous bouquet of cherry, oak aged to develop chocolate and spice on the finish
Bottle – 45
#126 Sangiovese, Minini, Marche, Italy, 2009
Intense ruby red color, bouquet that is vinous and full, good body and dry, slightly tannic
Bottle – 22
#127 Nebbiolo Langhe, Anna Maria Abbona, Piedmont, Italy, 2009
A delicate wine with flavor of flowers and spices, rich in the mouth with medium tannin
Bottle – 42
#128 Petite Verdot, Casale del Giglio, Lazio, Italy, 2010
A delicate wine with flavor of flowers and spices, rich in the mouth with medium tannin
Bottle – 42

#130 Carmenere, Chono, Maipo Valley, Chile, 2010
A wine with great elegance and character, good structure and balance, intense and outstandingaromas of red and black fruits, black spices, and a sweet vanilla
Bottle – 30

South Africa
#131 Shiraz, Rooiberg, Robertson 2009
Ripe fruit flavors and a hint of mocha, medium weight with soft tannins and a fleck of pepper
Bottle – 24

#132 Tempranillo, Mingo, Anecoop, Valencia 2011
The palate is soft, rich and full with hints of dry fruits, chocolate and lovely soft tannins
Bottle – 22
#133 Tempranillo / Garnacha, Graciano, Bodegas Ondarre, Rioja, 2008
Acidity is controlled and thus there’s no sourness to the plum, tomato, spice and vanilla flavors
Bottle – 29

Dessert Wines

#134 White Port, Quinta de la Rosa Porto,
Portugal, N.V.

A beautiful amber/honey color, it shows excellent fruit on the palate, tropical fruits especially pineapple, has a long dry finish
#135 Lote 601 Ruby, Quinta de la Rosa Porto,
Portugal, N.V

Showing beautiful deep ruby color with plenty of forward fruit, full bodied with a long dry finish
#136 Tawny, Quinta de la Rosa Porto, Portugal, N.V.
Compared with the Ruby, the Tawny is much paler in color and lighter in style. And a slightly drier at the finish than most


Iced Tea, Soda & Coffee………………………………2
San Pelligrino, Sparkling Water, 750ml…………….4
Sole, Still Mineral Water, 1L…………………………..5
Espresso Pot, 4 cups…………………………………8


Budweiser, Bud Light, Michelob Ultra, Yuengling

Sam Adams, Sam Light, Corona, Heineken, Moretti, Moretti La Rosa, Beck’s (non-alcoholic)

General Contact Info

Sasse’s Hours of Operation
Tuesday – Friday from 11:30am – 2:00pm
Tuesday – Saturday from 5:30pm – 9:00pm

Restaurant Info
3651 Evans Avenue
Fort Myers, FL 33901
Phone: (239) 278-5544

General Inquiries Only
For reservations call us at 239-278-5544, do not use the contact form below since it’s purpose is only for general inquiries.

Send us a Message
Location Map
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  1. US 41 Heading North
    Turn Right onto Winkler, just past the Edison Mall. Then make a Left onto Evans Avenue, which is the next street after the light at Fowler. Sasse’s is a half mile down on the right.
  2. US 41 Heading South
    Turn Left onto Winkler, just before the Edison Mall. Then make a Left onto Evans Avenue, which is the next street after the light at Fowler. Sasse’s is a half mile down on the right.
  3. Interstate 75
    Exit 136 Colonial Boulevard. West on Colonial. Turn right at the light on Evans Avenue (just after the railroad tracks) cross Winkler Avenue. Sasse’s is a half mile on the right.