Annarella Ristorante Menu

Long spiral pasta with homemade Italian sweet sausage meat sauce and porcini mushrooms.

Thin home made pasta with lobster reduction, lobster meat, shrimp and a touch of brandy.

Imported artisan large rigatoni and slow cooked short rib, with mascarpone and shaved Parmigiana Reggiano cheese.

Romaine hearts with a garlic, anchovy & Parmigiana dressing.

Traditional meat lasagna with bechamel sauce and Parmigiana Reggiano.

Broccoli rabe sautéed with extra virgin olive oil, garlic and red pepper flakes.

Wide fresh pasta with wild boar braised in red wine, juniper berries and herbs.

Spaghetti with tomato and basil.

Ricotta filled beggars purse shape pasta with white truffle infused cream sauce and parmesan cheese.

Burrata mozzarella and grilled vegetables marinated in garlic, parsley and extra virgin olive oil.

Cured beef with arugula and shaved Grana Padano cheese in a olive oil dressing.

Grilled Portuguese octopus with spicy potato, black olives and celery salad.

Jumbo shrimp and wild arugula with lemon dressing.

Roasted lamb meatballs in a lemon & white wine sauce with fresh rosemary.

Tuscan style veal tripes with cannellini red beans.

Stuffed with red peppers, garlic, celery, shallots, butter and topped with bacon.

P.E.I mussels sautéed with fresh garlic, white wine, basil, red pepper flakes and a touch of pernod.

Romaine hearts with a garlic, anchovy & Parmigiana dressing.

Potato gnocchi in a creamy gorgonzola sauce with apples.

Thin home made pasta with lobster reduction, lobster meat, shrimp and a touch of brandy.

"Little ears" pasta with homemade Italian sausage and broccoli rabe.

Wide fresh pasta with wild boar braised in red wine, juniper berries and herbs.

Traditional meat lasagna with bechamel sauce and Parmigiana Reggiano.

Ricotta filled beggars purse shape pasta with white truffle infused cream sauce and parmesan cheese.

Imported artisan large rigatoni and slow cooked short rib, with mascarpone and shaved Parmigiana Reggiano cheese.

Long spiral pasta with homemade Italian sweet sausage meat sauce and porcini mushrooms.

Veal scaloppine with prosciutto di Parma, melted cheese and sage over spinach.

Calf liver sauteed with caramelized onions, red wine vinegar and pan seared polenta.

Slowly roasted lamb shank with roasted creamy polenta.

Roasted pork chop with apples, caramelized onions and roasted potatoes.

Jumbo shrimp with tuscan style cannellini beans, tomatoes and sage.

Pan roasted salmon filet with dijon mustard sauce and vegetables.

Grilled New York Angus prime sirloin steak with spinach and potatoes.

Broccoli rabe sautéed with extra virgin olive oil, garlic and red pepper flakes.

Roasted potatoes with herbs.

Sautéed escarole, cannellini beans and black olives.