Annarella Ristorante

a selection of prosciutto Parma, sopressata, mortadella, pecorino cheese and olives

burrata mozzarella and grilled vegetables marinated in garlic, parsley and extra virgin olive oil

cured beef with haricot vert and shallot in a balsamic dressing

grilled Portuguese octopus with spicy potato, black olives and celery salad

shrimp and wild arugula with lemon dressing

roasted lamb meatballs in a lemon white wine sauce with fresh rosemary

Tuscan style veal tripes with cannellini beans

fennel and orange salad with black olives and radicchio

romaine hearts with a garlic, anchovy parmigiano dressing

House salad with Italian dressing

a thick Tuscan bean, spelt with julian prosciutto

soup of the day

spaghetti with tomato and basil

potato gnocchi in a creamy gorgonzola sauce with sweet pears

thin home made pasta with lobster reduction, lobster meat and a touch of brandy

"little ears" pasta with spicy Italian sausage and broccoli rabe

wide fresh pasta with wild boar braised in red wine, juniper berries and herbs

traditional meat lasagna with bechamel sauce and parmigiano reggiano

carnaroli rice with wild mushrooms and parsley

grilled natural baby chicken with sauteed escarole and beans

parmigiano Reggiano crusted chicken breast in a white wine and lemon sauce with spinach

Veal scaloppine with prosciutto di Parma, melted cheese and sage over buttery spinach

grilled new York sirloin steak with roasted fingerling potatoes

sweet Italian sausage with creamy polenta and broccoli rabe

calf liver sauteed with caramelized onions, red wine vinegar and pan seared polenta

slowly roasted whole lamb shank with roasted creamy polenta

venison medallion in a red wine sause with poached pear

roasted pork chop with roasted apple and fingerling potatoes

jumbo shrimp with Tuscan style cannellini beans, tomatoes and sage

pan roasted salmon filet with Dijon mustard sauce and sauteed spinach

spinach sauteed with extra virgin olive oil and garlic

broccoli rabe sauteed with extra virgin olive oil, garlic and red pepper flakes

Roasted fingerling potatoes with herbs

sauteed escarole, cannellini beans and black olives

a selection of prosciutto Parma, sopressata, mortadella, pecorino cheese and olives

burrata mozzarella and grilled vegetables marinated in garlic, parsley and extra virgin olive oil

cured beef with haricot vert and shallot in a balsamic dressing

grilled Portuguese octopus with spicy potato, black olives and celery salad

shrimp and wild arugula with lemon dressing

roasted lamb meatballs in a lemon & white wine sauce with fresh rosemary

Tuscan style veal tripes with cannellini beans

fennel and orange salad with black olives and radicchio

romaine hearts with a garlic, anchovy & parmigiano dressing

House salad with Italian dressing

a thick Tuscan bean, spelt with julian prosciutto

soup of the day

spaghetti with tomato and basil

potato gnocchi in a creamy gorgonzola sauce with sweet pears

thin home made pasta with lobster reduction, lobster meat and a touch of brandy

"little ears" pasta with spicy Italian sausage and broccoli rabe

wide fresh pasta with wild boar braised in red wine, juniper berries and herbs

traditional meat lasagna with bechamel sauce and parmigiano reggiano

carnaroli rice with wild mushrooms and parsley

grilled natural baby chicken with sauteed escarole and beans

parmigiano Reggiano crusted chicken breast in a white wine and lemon sauce with spinach

Veal scaloppine with prosciutto di Parma, melted cheese and sage over buttery spinach

grilled new York sirloin steak with roasted fingerling potatoes

sweet Italian sausage with creamy polenta and broccoli rabe

calf liver sauteed with caramelized onions, red wine vinegar and pan seared polenta

slowly roasted whole lamb shank with roasted creamy polenta

venison medallion in a red wine sause with poached pear

roasted pork chop with roasted apple and fingerling potatoes

jumbo shrimp with Tuscan style cannellini beans, tomatoes and sage

pan roasted salmon filet with Dijon mustard sauce and sauteed spinach

spinach sauteed with extra virgin olive oil and garlic

broccoli rabe sauteed with extra virgin olive oil, garlic and red pepper flakes

Roasted fingerling potatoes with herbs

sauteed escarole, cannellini beans and black olives