Angelo's Italian Ristorante Menu

Combination of lobster, shrimp and colossal crabmeat.

Sea scallops pan seared and drizzled with maple glaze wrapped in apple smoked bacon.

Buffalo mozzarella layered between Italian toast pointes, egg battered. Served hot with a caper, anchovy white wine sauce.

Stuffed with sweet Italian sausage, grated parmesan cheese, drizzled with tomato demi sauce.

Classic rendition with or without anchovy.

Traditional iceberg. Served with bacon crumbles, crispy onions, blue cheese and chopped tomatoes, topped with blue cheese dressing.

Red, white or zesty zuppa clam sauce.

Traditional meat sauce.

Tossed in a cognac pink sauce.

Clams, shrimp, sea scallops, and lobster pan seared with mild or zesty tomato sauce, choice of pasta or risotto.

Saute of jumbo shrimp, broccoli, cannellini beans, garlic, oil and fresh tomatoes.

Pancetta, onion, egg yolk and pecorino romano.

Black and green olives, capers, anchovies and plum tomatoes.

Scaloppine chicken breast dipped in parmigiano cheese then seared with white wine, lemon and artichokes.

Scaloppine chicken breast pan seared with Portobello mushrooms, artichokes, and roasted red peppers in madeira wine sauce.

Chicken breast stuffed with fresh herb mozzarella, baked topped with white truffle, porcini mushroom cream sauce.

Scalloppine chicken breast layered with prosciutto, eggplant, and fresh mozzarella di buffalo, topped with sauce pomodoro.

Veal and gulf shrimp sauteed with julienne vegetables and mushrooms in a light champagne cream sauce.

Layered with sage, prosciutto, mozzarella and spinach port demi glace finish.

14 oz. veal butt tenderloin and calabrese mix.

Fresh baby artichokes and mushrooms pan seared with sherry wine.

Pan seared in grand marnier, finished with a light blood orange cream sauce.

Fresh lentils, baby carrots, maple brown butter, fried basil.

Mango reduction and sweet Montreal spices, asparagus and sweet pimento polenta and lobster concasse.