Arca Menu

with beef steak tomatoes and roasted peppers, drizzled with aged balsamic vinegar and fresh basil

assorted italian meats (prosciutto di parma & sopressata), parmigiano reggiano and pepperoncinies

flash fried and glazed with balsamic reduction and hint of cajun spices

jumbo shrimp sauteed in a garlic olive oil and fresh basil

layers of portobello, grilled zucchini, and roasted peppers, served warm with goat cheese

served in a light tomato sauce

served in a light tomato sauce

with fresh tomatoes, red onions and goat cheese in an italian vinaigrette

with spiced pecans, Gorgonzola cheese, topped with aged balsamic reduction

served with garlic croutons, shaved parmesan cheese

baby field greens with fresh green apples, tomatoes, gorgonzola cheese, balsamic vinaigrette

in a vodka sauce with chicken and fresh peas

sauteed escarole, cannellini beans, chicken with hot or sweet cherry peppers

served with chicken, fresh mozzarella, spinach, plumped tomatoes, olive oil, and garlic

Homemade Ravioli, stuffed with ricotta and spinach, served in marinara sauce

with clams, mussels, calamari, shrimp in a seafood tomato broth

served with fresh mushrooms, sauteed white truffle oil, and touch of cream

breaded pan seared served with chopped arugula, tomatoes and red onions in a balsamic vinaigrette

Grilled chicken breast, served with sauteed hearts of artichoke sun dried tomatoes and roasted peppers in a lemon white sauce and fresh herbs

Pan Seared breast of chicken, topped with sliced beef steak, tomato and malted Fontina cheese and asparagus, lemon white wine and touch of butter

served with sauteed escarole, cannellini beans, and hot cherry peppers, garlic and olive oil

served with mushrooms in marsala wine sauce

grilled served with mushroom ricotta in red wine reduction

Patachio crusted, served with broccoli rabe, in a port wine

lightly coconut crusted, served over sauteed spinach, finished in a raspberry wine

served over sauteed escarole, topped with lump crab meat, finished in a lemon white wine pesto

sauteed with garlic, served over risotto, in a lemon parsley sauce, garnished with fresh mango

served with mussels, clams, shrimp, calamari, chunks of filet fish, in a seafood tomato broth