Angelina Ristorante

seasonal soup of the day

chefs selection of homemade pate, italian cheese and petite green salad

prime beef tenderloin, baby arugula, cherry tomato, fresh mozzarella and mustard vinaigrette

sauteed calamari, baby arugula, red onion, capers and fresh tomato sauce

steamed mussels, cherry tomato and saffron white wine broth

assorted brushetta with tomato, mozzarella, black olive and tuna puree with capers

mixed baby greens, pear, walnuts and gorgonzola cheese

slow roasted roma tomatoes, imported bufala mozzarella, basil pesto

roasted beets, hearts of palm and baby arugula with aged goat cheese

traditional caesar salad with hearts of romaine, shaved parmesan and white anchovy

choice of pasta with imported tomato basil sauce.

mussels, calamari and shrimp with spicy marinara sauce

penne pasta tossed with wild mushrooms and parmesan cream, baked with fontina cheese

hand rolled gnocchi, sweet fennel sausage, pomodoro and ricotta salata cheese

fresh hand rolled ravioli capturing the essence of the season

sauteed breast of chicken, baby spinach, spicy vodka tomato cream sauce

hand rolled penne, crispy pancetta, peas and parmesan cream

braised pork and veal shoulder with tomato cream sauce

carnaroli rice simmered with white wine, mushrooms goat cheese 15. with smoked chicken

roasted tomato, mushroom, squash and spinach between layered fresh pasta

chicken, prosciutto, sage and fresh mozzarella with garlic mashed potatoes, mushroom and white wine

sauteed eggplant, fresh mozzarella, provolone, parmesan with pomodoro sauce

sauteed snapper over creamy polenta, sweet corn, pancetta and cherry tomato sauce

pan seared shrimp, creamy polenta with lemon and garlic herb butter

beef shoulder simmered in peroni, garlic whipped potatoes, horseradish and apple sauce

spicy italian sausage, creamy polenta, raisin, pine nuts and balsamic reduction

scaloppini of veal sauteed with marsala wine, fresh mushrooms and baby spinach

seared duck breast with port wine, creamy polenta and brussel sprouts

lady fingers soaked in espresso with mascarpone and chocolate

chocolate bread pudding served warm with vanilla ice cream

vanilla creme brule with fresh berries

black raspberry sorbet

chocolate, pistachio and cherry ice cream

seasonal soup of the day

chefs selection of homemade pate, italian cheese and petite green salad

prime beef tenderloin, baby arugula, cherry tomato, fresh mozzarella and mustard vinaigrette

sauteed calamari, baby arugula, red onion, capers and fresh tomato sauce

steamed mussels, cherry tomato and saffron white wine broth

assorted brushetta with tomato, mozzarella, black olive and tuna puree with capers

mixed baby greens, pear, walnuts and gorgonzola cheese

slow roasted roma tomatoes, imported bufala mozzarella, basil pesto

roasted beets, hearts of palm and baby arugula with aged goat cheese

traditional caesar salad with hearts of romaine, shaved parmesan and white anchovy

choice of pasta with imported tomato basil sauce.

mussels, calamari and shrimp with spicy marinara sauce

penne pasta tossed with wild mushrooms and parmesan cream, baked with fontina cheese

hand rolled gnocchi, sweet fennel sausage, pomodoro and ricotta salata cheese

fresh hand rolled ravioli capturing the essence of the season

sauteed breast of chicken, baby spinach, spicy vodka tomato cream sauce

hand rolled penne, crispy pancetta, peas and parmesan cream

braised pork and veal shoulder with tomato cream sauce

carnaroli rice simmered with white wine, mushrooms & goat cheese 15. with smoked chicken

roasted tomato, mushroom, squash and spinach between layered fresh pasta

chicken, prosciutto, sage and fresh mozzarella with garlic mashed potatoes, mushroom and white wine

sauteed eggplant, fresh mozzarella, provolone, parmesan with pomodoro sauce

sauteed snapper over creamy polenta, sweet corn, pancetta and cherry tomato sauce

pan seared shrimp, creamy polenta with lemon and garlic herb butter

beef shoulder simmered in peroni, garlic whipped potatoes, horseradish and apple sauce

spicy italian sausage, creamy polenta, raisin, pine nuts and balsamic reduction

scaloppini of veal sauteed with marsala wine, fresh mushrooms and baby spinach

seared duck breast with port wine, creamy polenta and brussel sprouts

lady fingers soaked in espresso with mascarpone and chocolate

chocolate bread pudding served warm with vanilla ice cream

vanilla creme brule with fresh berries

black raspberry sorbet

chocolate, pistachio and cherry ice cream