Angelina’s Ristorante Italiano menu

Handmade half-moon pasta filled with a blend of shrimp, scallops, and lobster, served in a creamy tomato sauce.

Crispy, deep-fried squid served with a side of tomato-based marinara sauce.

Grilled sea scallops wrapped in prosciutto, topped with crumbled gorgonzola cheese, and served over a bed of mixed greens.

A large grilled portabella mushroom filled with seasoned bread crumbs and spinach, topped with melted smoked mozzarella and marinara sauce.

A selection of Italian cured meats, cheeses, tomato caprese, cherry peppers, and imported olives.

Crispy, breaded, and deep-fried smoked mozzarella cheese served with a side of marinara sauce.

Crispy fried eggplant stuffed with a blend of ricotta, mozzarella, and parmesan cheeses, topped with marinara sauce and melted provolone.

Fresh Prince Edward Island mussels served in your choice of a spicy tomato-based marinara sauce or a garlic, white wine, and lemon butter sauce.

A selection of fresh, house-made Italian soups prepared daily.

• cup$4.95
• bowl$7.50

A hearty Italian vegetable soup featuring small meatballs and white beans in a savory broth.

• cup$4.95
• bowl$7.50

Toasted bread topped with garlic, Romano cheese, and sun-dried tomatoes.

A fresh salad of mixed greens and vegetables served with your choice of house-made dressing.

A fresh salad featuring sliced plum tomatoes and mozzarella, finished with basil, balsamic vinaigrette, and balsamic glaze served over mixed greens.

A crisp romaine lettuce salad tossed with homemade Caesar dressing and crunchy croutons.

A fresh mix of Italian greens, assorted vegetables, roasted red peppers, kalamata olives, balsamic onions, pepperoncini, and mozzarella cheese.

Penne pasta tossed with sautéed chicken, garlic, onions, and prosciutto in a creamy tomato-based vodka sauce.

Sliced chicken breast, mushrooms, prosciutto, onions, and garlic are tossed with fettuccine pasta in a creamy alfredo sauce.

Linguine pasta served with shrimp, scallops, calamari, clams, and mussels in a spicy tomato-based sauce.

Sliced chicken and spicy Italian sausage are sautéed with pepperoncini, onions, and garlic in olive oil and served over penne pasta.

Handmade half-moon pasta filled with a blend of shrimp, scallops, and lobster, served in a creamy tomato sauce.

Fresh, handmade pasta pillows served with a rotating selection of seasonal fillings and sauces.

Linguine pasta tossed with chopped and whole littleneck clams in a light sauce of olive oil, garlic, white wine, and herbs.

Fettuccine pasta tossed with lobster, shrimp, scallops, and broccoli in a creamy Alfredo sauce.

Tender shrimp are sautéed with garlic, onions, and kalamata olives in a spicy red sauce and served over delicate angel hair pasta.

Layers of pasta baked with spicy Italian sausage, creamy ricotta, and a rich tomato sauce, topped with melted mozzarella and parmesan cheeses.

Penne pasta served in a spicy tomato sauce made with ground veal, sausage, and red wine.

Freshly caught fish grilled and prepared according to the chef's daily selection.

A grilled, boneless chicken breast topped with a red wine tomato sauce and a blend of mozzarella, romano, and provolone cheeses, served over multi-grain pasta.

Grilled chicken topped with melted fresh mozzarella, grilled roma tomatoes, and a balsamic glaze.

Grilled boneless chicken breast served with a spicy red sauce featuring garlic, capers, onions, and kalamata olives.

Breaded eggplant slices rolled with a blend of ricotta, mozzarella, and parmesan cheeses, topped with marinara sauce and melted provolone.

Multigrain spaghetti tossed with plum tomatoes, fresh mozzarella, basil, garlic, and olive oil.

Fresh pasta tubes filled with a blend of four cheeses, spinach, roasted red peppers, and eggplant, baked in tomato sauce and topped with melted mozzarella.

Six cheese-filled ravioli topped with marinara sauce, melted mozzarella, and fresh basil, then baked in the oven.

A selection of sautéed vegetables served with your choice of pasta and Alfredo, marinara, or crema rosa sauce.

A breaded chicken breast topped with a blend of provolone, mozzarella, and romano cheeses, served in a red wine tomato sauce.

Tender chicken breast sautéed with mushrooms, onions, and prosciutto in a savory marsala wine sauce.

Tender chicken breast is egg-battered and sautéed with mushrooms and fresh spinach, finished in a light white wine and lemon butter sauce.

Tender chicken breast sautéed with mushrooms and capers in a light white wine, lemon, and butter sauce.

Tender chicken breast stuffed with prosciutto and cheese, lightly egg-battered and pan-seared in a savory tomato, white wine, and butter sauce.

Breaded chicken breast served in a creamy sauce made with pancetta, egg, and pecorino cheese.

Tender veal served with mushrooms and capers in a light lemon butter and white wine sauce.

Breaded veal cutlet sautéed in a red wine tomato sauce and topped with melted provolone cheese.

Thin slices of veal sautéed with fresh spinach, salty prosciutto, and aromatic sage in a white wine butter sauce.

Tender veal sautéed with shrimp, scallops, and lobster, served in a creamy Alfredo sauce.

Tender veal sautéed with mushrooms, onions, and prosciutto in a savory marsala wine sauce.

Tender veal stuffed with spinach, spicy sausage, and romano cheese, served in a savory mushroom and marsala wine sauce.

This creamy Italian rice dish is prepared with Gulf shrimp, scallops, mussels, and lobster, finished with Parmesan cheese.