Homemade Red Sangria $8. Glass

Appetizers:
Zuppa Di Giorno: $10.00
Diced vegetables, spinach, black-eyed peas and pesto
potato dumplings simmered in a hearty vegetable broth.

Orangina Bolognese: $14.00
Baked four cheese rice ball served on a nest of braised
baby arugula topped with bolognese sauce.
Suggested Wine: Sangiovese $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.

Entrees:
Paglia e Fieno Di Casa: $24.00
Homemade spinach and egg pasta sautéed with pancetta,
chicken filets, shiitake mushrooms and diced plum
tomatoes in a brandy mascarpone cream sauce.
Suggested Wine: Merlot $8.

Risotto Del Nonna: $26.00
A delightful risotto dish consisting of tender veal filets,
sautéed with a medley of julienne vegetables in a burgundy
wine cream sauce slowly simmered with Italian Arborio rice.
Suggested Wine: Montepulciano $9.

(If you have food allergies, Please speak to the owner, manager, chef or your server)
Pollo Caponata: $24.00
Organic chicken filets pan seared with diced celery, eggplant,
capers and tomatoes in a white wine sauce accompanied
by sautéed spinach and oven roasted garlic potatoes.
Suggested Wine: Malbec $9.

Trippa Alla Romana: $26.00
“An Italian classic” fresh cut tripe sautéed with garlic and
olive oil simmered with diced potatoes and peas in a
zesty marinara sauce served over cavatelli pasta.
Suggested Wine: Shiraz $9.

Tonno Agrodolce: $30.00
Blackened yellow fin tuna steak pan seared and topped
with a sweet and sour sauce complemented by
California asparagus and pignoli nut couscous.
Suggested Wine: Pinot Grigio $8.

Capesante Del Porto: $32.00
Fresh sea scallops golden fried in olive oil and sautéed with
sundried tomatoes and capers in a lemon sauce served
with sautéed spinach and pignoli nut couscous.
Suggested Wine: Riesling $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 stuffed calamari over linguini.
(Available also Marinara style upon request)
Suggested Wine: Coppola Chardonnay $9.

From The Grill:
Centro Filetto Di Bue: $38.00
Natural grass-fed bone-in ribeye steak grilled to perfection,
garnished with sautéed onions and bell peppers accompanied
by oven roasted garlic potatoes and sautéed spinach.
Suggested Wine: Barolo $15.