Homemade Red Sangria $8. Glass

 

 

Appetizers:

Zuppa Di Lendiccio: $10.00

Lentils simmered in a hearty vegetable broth drizzled with extra virgin olive oil topped with parmigiano reggiano cheese and bruschetta bread.

 

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 Paesano: $14.00

Long Italian hot peppers sautéed with sweet sausages and

broccoli rabe complemented with bruschetta bread.

Suggested Wine: Shiraz $9.

 

Vongole Posillipo: $14.00

Little cockles sautéed with pancetta, garlic, basil, diced

tomatoes and a splash of white wine in a light red sauce.

Suggested Wine: Pinot Grigio $8.

 

Entrees:

Ravioli Di Agnello: $26.00

Homemade ravioli stuffed with braised lamb and rosemary

sautéed with chicken filets, shiitake mushrooms

and baby arugula in a pink pomodoro sauce.

Suggested Wine: Malbec $9.

 

Risotto Di Foresta: $26.00

A delightful risotto dish consisting of sautéed chicken filets,

scallions and forest mushrooms in a brown sherry wine

sauce slowly simmered with Italian Arborio rice.

Suggested Wine: Sangiovese $9.

 

 

Pollo Toscana: $26.00

Organic chicken medallions pan seared with shallots, topped with

jumbo shrimp and fresh smoked mozzarella then baked in a light tomato sauce enhanced with a touch of cream served over angel hair pasta.

Suggested Wine: Pinot Noir $10.

 

Vitello Mignonette: $32.00

Veal filet mignon wrapped in bacon and pan seared then sautéed

with portobello mushrooms and shallots in a brandy sauce served

with sautéed spinach and oven roasted garlic potatoes.

Suggested Wine: Montepulciano $9.

 

Dentice Livornese: $30.00

Florida red snapper filet pan seared with capers and sliced

black olives in a pomodoro basil sauce complemented

by sautéed spinach and oven roasted garlic potatoes.

Suggested Wine: Sauvignon Blanc $8.

 

Pesce Spada Tropicale: $30.00

Atlantic swordfish steak grilled to perfection with an orange

glaze sauce accompanied by a mesclun tomato salad.

Suggested Wine: Riesling $8.

Chef Alfredo’s Zuppa Di Pesce: $38.00

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 king crab legs over linguini.

(Available also Marinara style upon request)

Suggested Wine: Coppola Chardonnay $9.

From The Grill:

Costoletta Alla Griglia: $38.00

Prime Colorado rack of lamb cut, split and grilled to perfection

served with sautéed spinach and oven roasted garlic potatoes.

Suggested Wine: Barolo $15.

 

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