Armando's College Park Menu

Sautéed shrimp and scallops served with pappardelle pasta and finished in a spicy plum tomato sauce.

Boneless chicken breast sauteed with mushrooms, finished with marsala wine reduction sauce, served with Parmesan mashed potatoes.

Boneless chicken breast, pancetta, onions, and mushrooms, finished with white wine butter garlic sauce, served over spaghetti.

Lightly breaded boneless chicken breast, topped with homemade tomato sauce and mozzarella, served over spaghetti.

Boneless chicken breast, baby shrimp, and sundried tomatoes, finished with vodka cream sauce, served over spaghetti.

Veal scallopini and capers, finished with lemon white wine butter sauce, served over sauteed spinach.

Veal scallopini sauteed with mushroom, finished with marsala wine sauce, served with Parmesan mashed potatoes.

Tender veal scallopini, topped with san daniele prosciutto crudo, and fresh sage, finished in a white wine butter sauce, served with Parmesan mashed potatoes.

Salmon filet finished in a Mediterranean sauce, cherry tomatoes, garlic, olive oil, fresh basil, and a touch of marinara served with spaghetti.

Salmon filet, capers, olives, and oven-roasted tomatoes, finished in a white wine butter sauce served over spinach.

Stuffed eggplant baked with ricotta, mozzarella, and spinach finished with fresh plum tomato sauce.

European seabass stuffed with lump crab meat mixed with fresh herbs finished in puttanesca sauce, served with risotto cakes and asparagus.

Artichokes, ham, mushrooms, black olives, mozzarella, and light tomato sauce.

Fresh mozzarella, plum tomato sauce, and basil.

Calzone is made with ham, fresh mozzarella, and ricotta.

Spicy Neapolitan salami, artichokes, ricotta, and mozzarella with light tomato sauce.

Mozzar tomatoes, onions, arugula, mushrooms, peppers, and black olives with light tomato sauce.

Sauteed mushrooms, mozzarella, and fried eggs drizzled with truffle oil with light tomato sauce.

San daniele prosciutto crudo, shaved Parmesan, fontina cheese, and arugula.

Sausage, chicken, ham, pancetta, mozzarella, and fresh tomato sauce.

Gorgonzola, ricotta, mozzarella, and Parmesan cheese.

Sausage, spicy Neapolitan salami, pancetta, ricotta, and light tomato sauce.

Still or sparkling.

Salmon fillet served with mixed greens, goat cheese, cherry tomatoes, dried cranberries, and sunflower seeds, served with citrus dijon vinaigrette.

Lightly breaded and fried calamari.

Burrata wrapped in prosciutto san daniele over arugula topped with extra virgin olive oil and balsamic glaze.

French fries drizzled with truffle oil, Parmesan cheese, and parsley.

Sliced smoked salmon marinated with olive oil and lemon juice, topped with capers, onions, and goat cheese.

An array of Italian delicatessen cuts an assortment of marinated vegetables.

Toasted ciabatta bread topped with tomatoes, onions, garlic, and basil all marinated with extra virgin olive oil, salt, and pepper.

Calamari sauteed in a white wine sauce and fresh plum tomatoes.

Pan-seared scallops finished in a creamy garlic pancetta sauce.

Fresh mozzarella, tomatoes, and fresh basil leaves are finished with extra virgin olive oil, salt, and pepper.

Made in-house meatballs with pork, beef, and veal served with marinara.

Fresh spinach leaves, tomatoes, onions, and Italian bacon, served with homemade Italian vinaigrette.

Mixed greens, tomatoes, pears, and shaved Parmesan, served with homemade Italian vinaigrette.

Romaine, anchovies, croutons, and Parmesan cheese tossed with Caesar dressing.

A traditional meat sauce.

Pancetta, beaten eggs, Parmesan, and a touch of cream.

Homemade veal, pork, and beef meatballs served with marinara sauce and freshly grated Parmigiano cheese.

Baked layers of pasta sheets filled in between with meat sauce, ricotta, and mozzarella.

Pasta stuffed with wild mushroom finished in a garlic Parmesan cream sauce and thyme.

Pancetta, mushrooms, peas, and scallions are finished in a cream sauce.

Mac and cheese Italian way, melted cheese, bread crumbs, and cream.

Pasta stuffed with four kinds of cheese finished with marinara sauce.

Italian sausage, peppers, and mozzarella finished in a white wine sauce with a touch of tomato sauce.

Clams sauteed in extra virgin olive oil and garlic, finished with white wine sauce.

Rigatoni pasta in a Neapolitan savory tomato sauce and ricotta served with meatballs, sausage, and baby back ribs.

Arborio rice with calamari, scallops, shrimp, mussels, and clams is finished in a plum tomato sauce.

Potato dumplings with plum tomato sauce and mozzarella baked to finish.

A rustic seafood stew, simmered in a tomato white wine seafood broth served with pappardelle pasta.