Alodia's Cucina Italiana Menu

Whole-milk mozzarella encrusted in an Italian herb breading and fried until golden brown. Served with a side of our pasta sauce.

Vine-ripened tomatoes, onions, garlic, and fresh basil covered in olive oil, topped with a balsamic vinegar reduction and Parmesan cheese. Served with toasted flatbread chips.

Italian sausage sauteéd with red and green peppers in red wine.

Gulf shrimp breaded in panko breadcrumbs and Parmesan cheese, deep-fried and served with a side of carpaccio sauce.

Slices of fresh-baked Italian bread topped with Parmesan and smoked Gouda cheese, baked and served with a side of our pasta sauce.

Chopped romaine and mixed greens tossed with toasted pine nuts, granny smith apples, tomatoes, and crumbled Gorgonzola cheese tossed in white balsamic vinaigrette.

House-made crab cakes resting on a bed of fresh spinach leaves tossed with chopped egg, crispy bacon, and house-made balsamic vinaigrette.

Slices of vine-ripened tomatoes, whole-milk mozzarella, and basil leaves drizzled with olive oil and balsamic reduction.

Crisp romaine lettuce, grated Parmesan cheese, and house-made croutons tossed in a creamy Caesar dressing.

Crisp mixed greens with carrots, cucumbers, tomatoes, and house-made croutons.

Sauteéd chicken breast over a brioche bun, topped with a mushroom and marsala wine sauce, mozzarella cheese, and green onions.

Lightly breaded and fried shrimp, mozzarella cheese, tangy bistro sauce, tartar sauce, lettuce, and tomato on a sun-dried tomato basil wrap and then grilled.

Fresh, whole-milk mozzarella atop of homemade pesto and sliced Prosciutto and grilled. Served on a brioche bun with a side of homemade pesto sauce.

Grilled chicken, crispy bacon, fresh spinach, and ranch dressing served on Brioche and grilled.

Fresh Mozzarella, tomato, and basil drizzled with balsamic vinegar reduction and olive oil, served on Brioche and grilled.

Sauteéd artichokes, red & green bell peppers, red onion, breaded eggplant, and mozzarella cheese grilled in a sun-dried tomato basil wrap.

Blackened chicken, spinach, Gorgonzola, and roasted red pepper aioli on Brioche and grilled.

Sauteéd chicken and pancetta with bowtie pasta covered in a creamy gratinata sauce. Topped with Parmesan cheese and paprika, then baked.

Sauteéd shrimp tossed in angel hair pasta with fresh basil, diced tomatoes, and a lemon butter sauce.

Sliced grilled chicken, asparagus, and pancetta tossed with penne pasta in a creamy Gorgonzola sauce, topped with fresh tomatoes.

A delicate crepe filled with grilled chicken and covered with our sour cream, chive, and mushroom cream sauce.

Vine-ripened tomatoes, onions, garlic and fresh basil covered in olive oil topped with balsamic reduction and Parmesan cheese. Served with flatbread chips.

Whole milk mozzarella encrusted with Italian herb breading and fried until golden brown. Served with a side of our pasta sauce.

Italian sausage sautéed with red and green peppers in red wine.

Gulf shrimp breaded in panko bread crumbs and Parmesan cheese, deep fried and served with a side of carpaccio sauce.

Slices of fresh baked Italian bread topped with Parmesan and smoked Gouda cheese, baked and served with a side of our pasta sauce.

Three mini crab cakes served atop a bed of spring mix, topped with diced tomatoes and a red pepper aioli.

Littleneck clams and Italian sausage sautéed in a spicy marinara sauce with red onions and peppers, topped with parsley. Served with garlic bread.

Fresh sliced green tomatoes coated in Italian bread crumbs, fried and topped with crumbled goat cheese. Finished with our red pepper aioli.

A creamy bisque made with roasted red peppers and Gouda cheese topped with house-made croutons and a dollop of mascarpone cheese.

Chopped romaine and mixed greens tossed with toasted pine nuts, granny smith apples, tomatoes and Gorgonzola cheese in a white balsamic vinaigrette.

House-made crab cakes resting on a bed of fresh spinach leaves tossed with crispy bacon and chopped egg in a house-made balsamic vinaigrette.

Slices of vine-ripened tomatoes, whole milk mozzarella, and fresh basil drizzled with olive oil and a balsamic reduction.

Slices of vine-ripened tomatoes, whole milk mozzarella, and fresh basil drizzled with olive oil and a balsamic reduction.

Crisp mixed greens with carrots, cucumbers, tomatoes, and house-made croutons.

Sautéed chicken breast with sun-dried tomatoes, artichoke hearts, red onions, white wine, and chicken broth served over angel hair pasta sprinkled with Parmesan cheese. Served with garlic bread.

Sautéed littleneck clams and shrimp tossed with angel hair pasta in a fresh basil, garlic, white wine, lemon butter sauce. Finished with diced tomatoes and served with garlic bread.

Two delicate crepes filled with grilled chicken and covered with a sour cream, chive and mushroom cream sauce. Served with garlic bread.

A blackened duck breast served over penne pasta tossed in a pancetta, asparagus, Gorgonzola cream sauce topped with fresh tomatoes.

Pan Roasted Maple Leaf Farms duck breast sliced and served over a blackberry noir sauce with a side of Asiago, mushroom, pancetta risotto.

Sautéed shrimp and scallops with mushrooms and green onions over lobster base risotto. Served with garlic bread.

Chicken or veal sautéed and topped with a creamy mushroom and marsala wine sauce. Served over angel hair pasta.

Chicken or veal sautéed and topped with white wine, garlic, lemon, butter, and capers. Served over angel hair pasta.

A spot for our chef’s to unleash their inner creativity. Please ask your server for details on the daily entree.

An 8oz sashimi grade grilled ahi tuna steak served over an asparagus coulis with a side of julienned vegetables.

A lightly blackened salmon fillet served over fettuccine noodles tossed in a sherry, marinara and Asiago cream sauce with fresh basil, sun-dried tomatoes and portabella mushrooms. Served with garlic bread.

A 7 oz. salmon fillet served over sautéed asparagus sprigs and topped off with orange zest and citrus micro greens with a side of house-made orange honey aioli.

An 8 oz. sashimi grade tuna steak encrusted in a pine nut breading, flash fried, sliced and topped with a lemon carpaccio sauce served rare with a side of mixed veggies.

An 8oz prime pork ribeye pan seared and topped with a marinated portabella mushroom and fresh mozzarella cheese served over roasted red pepper orzo.

An 8 oz portion of hand-cut Brasstown Farms Filet Mignon pan seared and baked to perfection. Topped with our Gorgonzola cream sauce. Served with sautéed broccolini and potatoes au gratin.

Fettuccine noodles tossed in our creamy Alfredo sauce topped with Parmesan cheese. Served with garlic bread.

Old world manicotti stuffed with ground Italian sausage and ricotta cheese, covered in our pasta sauce, Parmesan and mozzarella cheese, then baked. Served with garlic bread.

Sautéed red and green bell peppers, red onions, portabella mushrooms tossed in our Alodia's Parmesan bolognese (meat sauce), served over spaghetti noodles then topped with mozzarella and baked. Served with garlic bread.

Ziti noodles tossed with our house-made pasta sauce, Parmesan, and mozzarella cheese and baked. Served with Garlic Bread. Choice of Italian Sausage or Alodia’s Bolognese (meat sauce). Served with garlic bread.

Italian herb breaded eggplant topped with our pasta sauce, Parmesan and mozzarella cheese served over angel hair pasta.

Two English muffins topped with prosciutto, poached eggs and hollandaise sauce.

Two English muffins topped with prosciutto, poached eggs and hollandaise sauce.

Banana pancakes topped with a strawberry sauce and powdered sugar.

Lightly breaded, pan fried pork ribeye served over house-made buttermilk biscuits topped with andouille sawmill gravy.

Sautéed shrimp tossed with a creamy mushroom seafood sauce served over angel hair pasta, topped with mozzarella cheese and baked.

Sautéed shrimp with red and green peppers, Italian sausage, and onions over polenta.

A buttermilk fried chicken breast served over roasted garlic mashed potatoes and finished with an andouille sawmill gravy and fried okra.

Sautéed shrimp and Italian sausage with roasted red peppers and spinach tossed with penne pasta in a tomato, Parmesan, cream sauce.

Sautéed chicken breast over Italian bread topped with a mushroom and marsala wine sauce, mozzarella cheese and green onions.. Served with pasta salad.

Lightly breaded and fried shrimp, mozzarella cheese, tangy bistro sauce, tartar sauce, lettuce and tomato on a sundried tomato basil wrap and then grilled. Served with pasta salad.

A delicate crepe filled with grilled chicken and covered with our sour cream, chive and mushroom cream sauce.

Grilled chicken breast, lettuce, tomato, mozzarella cheese, basil mayonnaise, and a tangy bistro sauce on Brioche bun and grilled. Served with pasta salad.

Grilled chicken, crispy bacon, fresh spinach and ranch dressing served on a Brioche bun and grilled. Served with pasta salad.

Crisp mixed greens with carrots, cucumbers, tomatoes, and house-made croutons.

Crisp romaine lettuce, grated Parmesan, and home-made croutons tossed in a creamy Caesar dressing.

Slices of vine-ripened tomatoes, whole milk mozzarella, and fresh basil drizzled with olive oil and a balsamic reduction.

House-made crab cakes resting on a bed of fresh spinach leaves tossed with crispy bacon and chopped egg in a house-made balsamic vinaigrette.

Chopped romaine and mixed greens tossed with toasted pine nuts, granny smith apples, tomatoes and Gorgonzola cheese in a white balsamic vinaigrette.

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Get $8 off every bottle of wine, even house wine!

House or Caesar Salad and a loaf of Garlic Bread for 4 People. Choose one: Bowtie Gratinata with Chicken Fettuccine Alfredo w/Chicken Spaghetti with Meatballs Penne Carnivale *Take-Out Only