Mi Piaci Ristorante

Hand-battered calamari rings, flash-fried until golden and crisp, served with our signature marinara.

Crunchy ciabatta slices topped with juicy Roma tomatoes, fresh basil, garlic and a drizzle of extra-virgin olive oil.

Tender eggplant ribbons, lightly coated and pan-fried, stuffed with ham and mozzarella, then baked in our signature marinara.

Homemade minestrone with mixed vegetables, pasta, with chicken broth.

Layers of tender pasta, house-made Bolognese, creamy béchamel, ham, mozzarella and Parmesan, baked until golden.

Hand-rolled potato gnocchi in a pistachio-cream pesto with Gorgonzola, finished with a sprinkle of pistachio.

Pasta tubes filled with ricotta, spinach and artichoke, smothered in béchamel and baked with melted cheese on top.

Penne tossed with grilled chicken, crisp bacon and spinach in a velvety vodka-orange cream sauce.

Penne with sautéed shrimp, white wine, red pepper and fresh herbs in a spicy chipotle-tomato sauce.

Crisp romaine hearts tossed with Parmesan, croutons and our house-made Caesar dressing.

A crisp blend of mixed greens, cucumber, tomato, croutons and mushrooms, served with our house-made balsamic vinaigrette.

Mixed greens with Gorgonzola cheese, poached pear slices, pine nuts, walnuts and our house-made walnut-cream vinaigrette.

Vine-ripened tomato slices, fresh mozzarella and basil ribbons served with extra-virgin olive oil and balsamic.

Crisp bacon and sautéed onions folded into spaghetti with a silky Parmesan-egg cream sauce, finished with cracked black pepper.

House-made beef meatballs simmered in our house-made Bolognese sauce, served over spaghetti.

Classic Roman-style spaghetti with Pecorino Romano and mixed Italian cheeses, seasoned with black pepper and a touch of cream.

A bounty of clams, mussels, calamari, shrimp, scallops and fresh fish in a fragrant tomato-garlic broth over spaghetti.

Pan-seared chicken breast laid atop fettuccine, all coated in our velvety, house-made Alfredo sauce.

Fettuccine tossed with shrimp, garlic and onions in a creamy pistachio-pesto sauce, finished with toasted pistachios.

A 12 oz rib-eye, charred to perfection, paired with creamy Gorgonzola demi-glace. Accompanied by sautéed spinach and house-made mashed potatoes.

Pan seared beef tenderloin filet served with sautéed spinach, pine nuts, figs, and bacon confit potatoes, in a green peppercorn brandy demi-glaze.

Tender veal scallopini pan-seared and tossed in a bright white-wine and fresh lemon sauce. Served with spaghetti and steamed vegetables.

A char-grilled 10 oz beef tenderloin and an 8 oz lobster tail served with potato gratin, tender asparagus, caramelized red onions served with a mushroom Marsala demi-glace.

Thinly sliced salmon fillet, lightly battered and pan-seared, then topped with a bright lemon-caper white wine sauce. Served with crispy spaghetti and steamed vegetables.

Fresh Chilean seabass topped with a white wine sauce studded with capers served with lemon, diced tomatoes, pine nuts and pistachios. Accompanied by fluffy couscous and steamed vegetables.

Crispy breaded chicken breast layered with house-made marinara and melted mozzarella, served atop a bed of spaghetti.

Lightly breaded chicken breast sautéed in a bright lemon-caper wine sauce. Paired with spaghetti and steamed vegetables.

Cannelloni pasta with slow-braised veal paired with ossobuco cream sauce

Diced avocado with chilled shrimp paired with a smooth avocado puree

Fresh raspberry, arugula, couscous and toasted almonds with a granulated dijon raspberry vinaigrette

Fresh bell pepper carrot cream soup with Lobster meat

1855 Black Angus Filet paired with a truffle demiglace cream sauce topped with shrimp and lobster meat with asparagus and potato au gratine

Paired with light caper basil cream sauce

House made pappardelle pasta with 1855 Black Angus Beef Tenderloin and wild mixed mushrooms.

Paired with parmesan risotto, baby rainbow carrots with a bell pepper carrot cream sauce

Paired with fresh berries