Amarena Italian Restaurant

A Spicy Cucumber Salad with Organic Tomatoes, Red Onions, Basil, in a Balsamic Vinegar Dressing

Arugula Salad with Pecorino Romano Cheese, Fresh Pears, Cherry Tomatoes and Balsamic Vinegar dressing

Meat balls served in a Tomatoes Sauce

Lightly Fried Calamari, Prawns, Zucchini and Spicy Marinara Sauce

Diced Heirloom Organic Tomatoes, Red Onions in a Balsamic Vinegar and Extra Virgin Olive Oil Dressing over a Toasted Garlic Bread

Beef Carpaccio with Parmegiano Cheese, Capers, Arugula, Balsamic Vinegar, Extra Virgin Olive Oil Lemon dressing

Grilled Radicchio, Belgium Endive, Bell Peppers, Eggplants, Zucchini and Portobello Mushrooms

Creamy Mozzarella Cheese served with Tomatoes in a Basil Oil and Arucola

Baked Eggplants with Fresh Tomatoes Sauce, Basil, Smoked Mozzarella Cheese and Parmigiano Reggiano

Homemade Potato Dumplings with Fresh Radicchio in a Gorgonzola Cheese Creamy Sauce

Homemade Traditional Meat Lasagna

Homemade Butternut Squash Ravioli topped with Salty Ricotta Cheese in a Brown Butter and Sage Sauce

Homemade Large Broad Fettuccine noodle with Wild Boar meat ragout (Fort Hunter, Central California)

Linguini Noodle sauté with Prawns, Calamari in a Lightly Spice Tomato Sauce

Large Tube Pasta with Smoked Prosciutto, Sundried Tomatoes, Arugula in a creamy Madeira wine Sauce

Homemade Small Ears Pasta with Broccoli Rabe, Italian Sausage in a Spicy white Wine Sauce

Homemade Tagliolini Noodle with Mushrooms and Truffle Sauce

Thick Hollow Spaghetti Noodle Sautee with Bacon, Onions, Pecorino Romano cheese in a Tomato Sauce

Roasted Wild Salmon, Organic Cherry Tomatoes, Calamata Olives, Capers, Raw Red Onions in a Light Extra Virgin Olive Oil Sauce with a side of Swiis Chard and roasted potatoes

Free Range Rotisserie Half Chicken marinated with Mediterranean Herbs served with Roasted Red Potatoes and Swiss Chard

Grilled Racks of Lamb served with Blueberry Sauce, served with Roasted Red Potatoes and sauté Swiss Chard

Veal Scaloppine sauté in a white wine lemon sauce served with roasted potatoes and Swiss Chard