Homemade Red Sangria $8. Glass

 

 

Appetizers:

Fagiolini Gorgonzola $12.00

Fresh blanched California green beans and diced tomatoes

marinated in aged balsamic vinegar of Modena and extra

virgin olive oil topped with crumbled gorgonzola cheese.

Suggested Wine: Pinot Noir $10.

 

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.

 

Insalata Di Angelo $16.00

Homemade mozzarella wrapped with grilled baby eggplant,

roasted peppers and sweet capicola served with baby arugula

and endive in a raspberry vinaigrette dressing.

Suggested Wine: Riesling $8.

 

Entrees:

Risotto Di Maiale: $26.00

A delightful risotto dish consisting of tender strips of pork loin

sautéed with shallots, shiitake mushrooms, broccoli florets,

bell pepper and scallions in a light brown sauce with a

splash of merlot slowly simmered with Italian Arborio rice.

Suggested Wine: Sangiovese $9.

 

Cannelloni De Pesce Al Forno: $28.00

Fresh egg pasta rolled and stuffed with crabmeat and spinach,

baked in a pink lobster sauce with bread crumbs.

Suggested Wine: Pinot Grigio $8.

 

Pollo Gabriela: $24.00

Boneless chicken breast gently pounded and seared with forest

mushrooms in a light cream sauce served over artisanal strozzapreti pasta.

Suggested Wine: Malbec $9.

 

Osso Buco Milanese: $32.00

Angelina’s traditional round bone in veal shank braised with fresh

herbs and garden vegetables slowly simmered in a rich red

wine sauce accompanied by red bliss mashed potatoes.

Suggested Wine: Montepulciano $9.

 

Pesce Oreganata: $28.00

Rainbow trout filets pan seared in a white wine sauce baked with

seasoned breadcrumbs complemented by sautéed spinach and yellow rice.

Suggested Wine: Sauvignon Blanc $8.

 

Dentice Siciliano: $30.00

Florida red snapper filets pan seared with anchovies, capers and

roasted eggplant in a filetto di pomodoro sauce served over angel hair pasta.

Suggested Wine: Pinot Grigio $8.

 

Chef Alfredo’s Zuppa Di Pesce: $34.00

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 branzino filets over linguini.

(Available also Marinara style upon request)

Suggested Wine: Coppola Chardonnay $9.

 

From The Grill:

Vesta Corta: $32.00

Grass fed prime Angus skirt steak grilled to perfection topped

with a portobello mushroom cream sauce accompanied

by sautéed spinach and red bliss mashed potatoes.

Suggested Wine: Barolo $15.