Homemade Red Sangria $8. Glass

 

Appetizers:

Fagiolini Gorgonzola $12.00

Fresh blanched California green beans marinated in aged

balsamic vinegar of Modena with red onions, diced

tomatoes and topped with gorgonzola cheese.

Suggested Wine: Shiraz $9.

 

Angelina’s Famous Stuffed Artichoke: $14.00

Steamed artichoke stuffed with seasoned breadcrumbs

served with garlic and oil or in a pesto cream sauce.

Suggested Wine: Chianti $8.

 

Bruschetta Di Trippa $14.00

Fresh cut tripe sautéed in a mild fra’ diavlo sauce

served over Tuscan bruschetta bread.

Suggested Wine: Cabernet $8.

 

Entrees:

Rigatoni Impotito Al Forno: $24.00

Rigatoni pasta filled with ricotta and parmesan

cheese baked with ground veal, roasted eggplant

and fresh mozzarella with a touch of cream.

Suggested Wine: Pinot Noir $10.

 

Risotto Pesce Spada: $26.00

A delightful risotto dish consisting of sautéed

swordfish, rock shrimps, green peas, asparagus

tips and sundried tomatoes in a vodka sauce

slowly simmered with Italian Arborio rice.

Suggested Wine: Pinot Grigio $8.

 

Pollo Caprese: $24.00

Organic chicken breast medallions pan seared

with sliced vine ripened tomatoes then baked with

fresh mozzarella in a balsamic sauce accompanied

by sautéed spinach and mashed potatoes.

Suggested Wine: Malbec $9.

 

Bracciola Di Manzo: $30.00

Beefsteak filets stuffed with thinly sliced prosciutto,

parmigiano reggiano cheese and spinach sautéed with

garlic, onions and a splash of cabernet simmered in a

rich tomato sauce served over rigatoni pasta.

Suggested Wine: Montepulciano $9.

 

Tonno Alla Mustardo: $30.00

Blackened yellow fin tuna steak pan seared with a whole

grain grey poupon mustard lemon cream sauce

served with a mesclun tomato salad.

Suggested Wine: Sauvignon Blanc $8.

 

Pesce Di Mare Fritti: $34.00

Sole filet, jumbo shrimp and sea scallops deep golden fried

complemented by tartar sauce and potato croquette.

Suggested Wine: Riesling $8.

 

Chef Alfredo’s Zuppa Di Pesce: $36.00

A delightful combination of seafood consisting of

calamari, jumbo and rock shrimp, sea scallops sautéed

with little neck clams and PEI mussels in a Fra’ diavolo

sauce complemented by scungilli over linguini.

(Available also Marinara style upon request)

Suggested Wine: Coppola Chardonnay $9.

 

From The Grill:

Filetto Di Manzo: $34.00

Two choice 4 oz filet mignon grilled to perfection

with chef’s favorite seasoning topped with sautéed

mushrooms in a cognac sauce accompanied by

sautéed spinach and mashed potatoes.

Suggested Wine: Sangiovese $9.