Homemade Red Sangria $8. Glass

Insalata Di Giorno: $14.00
Organic mesclun salad with roasted fennel, sliced pears and toasted walnuts drizzled with a mango dressing and finished with goat cheese.
Suggested Wine: Sangria $8.

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.

Bocconcini Fresco: $14.00
Homemade bocconcini mozzarella wrapped in prosciutto served with vine ripened plum tomatoes and roasted peppers drizzled with a balsamic glaze.
Suggested Wine: Riesling $8.

Orcchiette Al Forno: $26.00
Little hat shaped pasta sauteed with fresh ground veal,
rock shrimp and spinach in a pomodoro sauce enhanced with
a touch of cream then baked with homemade mozzarella.
Suggested Wine: Pinot Noir $10.

Risotto Di La Nonna: $26.00
A delightful risotto dish consisting of tender veal filets
sauteed with a medley of garden vegetables in a burgundy
wine sauce slowly simmered with Italian Arborio rice.
Suggested Wine: Montepulciano $9.

Pollo Fiorentina: $24.00
Organic chicken medallions pan seared with shallots, topped
with spinach and smoked mozzarella then baked in a light
pink tomato sauce served over fettucine pasta.
Suggested Wine: Malbec $9.

Mignon Caldo Freddo: $28.00
Fresh pork mignon medallions gently pounded, lightly breaded
and pan seared in olive oil, served over a baby arugula salad
with fresh mozzarella, tomato and onion bruschetta.
Suggested Wine: Sangiovese $9.

Dentice Putanesca: $28.00
Caribbean red snapper filets pan seared then sauteed with
capers, black olives and a hint of hot pepper in a pomodoro basil
sauce served with sauteed spinach and potato croquette.
Suggested Wine: Pinot Grigio $8.

Tonno Tropicale: $30.00
Big eye tuna steak grilled to perfection with chef’s favorite
spices topped with a tomato, mango and citrus salsa
accompanied by an organic mesclun salad.
Suggested Wine: Sauvignon Blanc $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 monk fish filets served over linguini.
(Available also Marinara style upon request)
Suggested Wine: Coppola Chardonnay $9.

(If you have food allergies, Please speak to the owner, manager, chef or your server)