Homemade Red Sangria $9. Glass

Fleur de Mer Rose $12. Glass/ $45. Bottle

 

Appetizers:

Zuppa Di Giorno: Cup $10.00 / Bowl $12.00

Acorn squash slowly simmered in a hearty

vegetable broth with a touch of cream.

 

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.

 

Polenta Di Bologna: $16.00

Cornmeal polenta grilled then topped with a medley of mushrooms

and bolognese sauce finished with melted gorgonzola cheese.

Suggested Wine: Shiraz $9.

 

Entrees:

Pasta Di Rigate: $26.00

Rigatoni pasta sautéed with sliced hot sausage, rock shrimp, chicken

filets, mushrooms and scallions in a feta cheese cream sauce.

Suggested Wine: Pinot Noir $12.

 

Risotto Parmesean: $32.00

A delightful risotto dish consisting of fresh sea scallops sautéed with

scallions and shiitake mushrooms in a saffron cream sauce topped

with shaved parmigiano slowly simmered with Italian Arborio rice.

Suggested Wine: Riesling $8.

 

Pollo Neptune: $28.00

Chicken breast stuffed with crabmeat and shrimp pan

seared in an almond cream sauce complemented by

sautéed spinach and potatoes au gratin.

Suggested Wine: Malbec $9.

 

Bracciole Di Manzo: $32.00

Beefsteak filet stuffed with thinly sliced prosciutto, parmigiano cheese

and spinach sautéed with garlic, shallots and a splash of cabernet

sauvignon simmered in a rich tomato sauce served over pappardelle pasta.

Suggested Wine: Montepulciano $9.

 

Pesce Al Pistachio: $30.00

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

a pistachio crust complemented by sautéed spinach and couscous.

Suggested Wine: Sauvignon Blanc $8.

 

Dentice Livornese: $32.00

Florida red snapper filet pan seared with capers and sliced black

olives in a pomodoro basil sauce served over angel hair pasta.

Suggested Wine: Pinot Grigio $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 pollock filets over linguini.

(Available also Marinara style upon request)

Suggested Wine: Coppola Chardonnay $10.

 

From The Grill:

Bistecca Alla Griglio: $40.00

20 oz. hand cut bone-in ribeye steak grilled to perfection

topped with a spicy sausage cream sauce accompanied

by sautéed spinach and potatoes au gratin.

Suggested Wine: Barolo $16.