ASSANTE RISTORANTE ITALIANO

ANTIPASTI

SPINACH AND ARTICHOKE TURNOVERS:             10

4 Spinach and artichoke turnovers served over a

pink sauce.

RAW OYSTERS                                                      8

6 fresh oysters served with fresh lemon and cocktail sauce.     

PASTA

STUFFED RIGATONI:                                             17

Cheese filled rigatoni sautéed with Portobello mushrooms, roasted peppers, peas, shrimp and scallops in a Marsala cream sauce

GNOCCHETTI DI MAURO:                                       19

Home made gnocchi sautéed with garlic, fresh tomato, crabmeat and shrimp in light cream sauce with a touch of marinara.

RISOTTO CON ASPARAGI E ARAGOSTA:                 19

Risotto sautéed with asparagus and lobster meat tossed with parmiggiano reggiano cheese.

CARNE

LOMBATA DI VITELLO SALTIMBOCCA                25

14 oz veal chop stuffed with prosciutto and mozzarella cheese, served over roasted potatoes in a white wine sauce.

CHICKEN FRESCA:                                             20

Chicken breast stuffed with asparagus and crab meat served in Alfredo cream sauce, with seared shrimp and scallops, served over mashed potatoes.

PESCE

CRUSTED HALIBUT                                             26

Served over a potato cake in a Creole sauce( White wine cream sauce with onions, garlic, peppers   with a touch of cayenne pepper) with grilled shrimp.

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