Arezzo Ristorante Menu

Pan-seared diver scallop with sweet corn, asparagus, and aged balsamic drizzle.

Warm buffalo mozzarella over braised artichokes with roasted roma tomato and prosciutto di parma.

Mussels and clams with your choice of white wine or a touch of tomato.

Homemade meatballs in tomato sauce with shaved ricotta salata.

Thinly sliced seared filet mignon topped with baby arugula and shaved Parmesan.

Heirloom tomatoes and burrata with extra virgin olive oil and basilico leaves.

An assortment of sliced prosciutto di parma, mortadella, sopressata, and imported cheeses with marinated olives.

Roasted beets with baby greens, pistachios, goat cheese, and balsamic vinaigrette.

Baby arugula, endive, bartlett pears with red seedless grapes and shaved cacio di fossa cheese.

Hearts of romaine lettuce with anchovy dressing and focaccia croutons.

Watercress and pears with almonds and gorgonzola cheese.

Shaved artichokes, Parmesan cheese and truffle vinaigrette.

Chopped organic vegetables with mozzarella di bufala and organic grilled chicken (vegetarian upon request).

Grilled octopus with marble potatoes, red onions, capers, green beans, fresh lemon, and extra virgin olive oil.

Italian, tuna, boiled potatoes, green beans, and boiled eggs.

Dried cranberries, walnuts, bleu cheese, & balsamic dressing.

Homemade lobster and burrata cheese ravioli with cherry tomato sauce.

Tomatoes, eggplant, and fresh mozzarella.

Homemade spaghetti with meatballs in a tomato basilico sauce with shaved ricotta salata.

Homemade lasagna layered with a pork and veal ragout.

Homemade fresh pasta with shrimp and basil pesto.

Tomato sauce, pancetta, & pecorino cheese.

Homemade pea flavored ricotta cavatelli with hot and sweet sausage ragout.

Homemade potato dumplings with slow-cooked beef ragout.

Imported linguine with manila clams and wild arugula.

Homemade mint infused pappardelle with lamb ragout and pecorino.

Homemade squid ink pasta with shrimp, scallops, calamari, mussels, and clams in a cherry tomato sauce.

Fresh pasta with hot and sweet Italian sausage and broccoli.

Butternut squash ravioli with butter sage.

Fisherman's stew with shrimp, scallops, calamari, mussels, and clams in a tomato broth.

With truffle mashed potatoes, asparagus and bordelaise sauce.

Veal cutlet topped with prosciutto di parma and sage, served with mashed potatoes and green beans.

Pounded and breaded veal chop, pan fried and served with arugula salad, cherry tomatoes, and homemade mozzarella.

Atlantic salmon with sautéed broccoli rabe, beans and grape tomatoes. Consuming new or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.

Wood oven roasted baby rack of lamb pistachio crust with goat cheese, mashed potatoes, Brussels sprouts, and red wine rosemary lamb jus.

Grilled prime new york steak served with tuscan fries, arugula salad, and bleu cheese. Consuming new or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.

Sautéed chicken, pork sausage, potatoes, and hot cherry peppers.

Roasted eggplant with ricotta di bufala, Parmesan cheese, and tomato sauce.

Breaded Chicken Breast, Tomato Sauce, Melted Cheese, Italian Herbs

Breaded chicken breast, typically served with arugula, cherry tomatoes, and a garnish of shaved Parmigiano, dressed with lemon and extra virgin olive oil.