Arugula Ristorante Menu

A mixture of eggplant, Italian spices, cheese, and bread crumbs topped with a lite tomato sauce and parmigiano cheese.

Fresh buffalo mozzarella and sliced tomatoes drizzled with extra virgin olive oil with fresh basil.

Thinly sliced prosciutto rolled with arugula, fennel, basil, and parmigiano cheese dressed in a lite lemon extra virgin olive oil dressing.

Crispy corn polenta topped with a cherry tomato and sausage sauce.

Lightly breaded squid served with our special sauce and lemon wedge.

Fresh shrimp and calamari sautéed in garlic and olive oil with a touch of cherry tomato sauce.

Broccoli rapa with beans, ground Italian sausage sautéed with garlic and olive oil.

A variety of homemade risotto balls.

Chef’s daily selection of cured meats, cheese, vegetables and mixed olives.

Fresh PEI mussels in a red sauce

Fresh PEI mussels in a white wine garlic sauce

Alla Parmigiana or Rigatoni Alla Vodka or Rigatoni Della Mamma, paired with choice of Pasta e Fagioli or Zuppa di Pesce.

Mixed greens with tomatoes, cucumbers, and olives in a house vinaigrette .

Fresh romaine lettuce tossed with croutons in a creamy caesar dressing topped with shaved pecorino romano cheese.

Spinach with candied pecans, gorgonzola, and dried figs in a lemon dijon olive oil dressing.

Arugula with fresh fennel and oranges in a lemon olive oil dressing.

Grilled romaine hearts topped with caramelized onion, goat cheese, and crispy pancetta dressed with balsamic vinaigrette.

Sautéed asparagus with garlic and oil.

Meatballs in Mama’s Sunday sauce.

Sautéed broccoli rapa with garlic and olive oil.

Rigatoni pasta with meatballs tossed with Mamma’s Sunday meat sauce.

Gnocchi in a cherry tomato sauce (spicy or plain).

Rigatoni pasta in a vodka rosé cream sauce with pancetta.

Pasta purses stuffed with cheese served in a gorgonzola cream sauce with asparagus.

Rigatoni pasta in a pancetta and onion pomodoro sauce.

Cheese ravioli served in a rosé cream sauce.

Gemelli pasta tossed with shrimp, scallops, crabmeat in a lite rosé sauce.

Gemelli pasta tossed with mushrooms, peas and sundried tomatoes in a lite cream sauce.

Risotto with mixed mushrooms and sweet Italian sausage.

Risotto with asparagus, zucchini, tomatoes, and mixed mushrooms.

Mussels or clams in your choice of white or red sauce.

Shrimp in a spicy cherry tomato sauce over linguini.

Ricotta cavatelli pasta tossed with shrimp, scallops, clams, mussels and crabmeat in a lite marinara sauce.

Rigatoni pasta in a marinara sauce with eggplant topped with shaved ricotta salata cheese.

Homemade veal tortellini with a mixture of mushrooms in a brandy cream sauce.

Sautéed in a lemon white wine caper sauce.

Saffron cream sauce with jumbo lump crabmeat, peas and mushrooms.

Rolled with arugula, pancetta and Fontina cheese in a cognac mustard sauce.

Sautéed in a mushroom marsala sauce.

Sautéed in a lite cherry tomato sauce topped with ground sausage and smoked mozzarella.

Sautéed in a lite cherry tomato sauce and topped with arugula, jumbo lump crabmeat and mozzarella.

Sautéed in lite lemon wine sauce with artichokes, black olives, onions, and chopped tomatoes.

Sautéed in a lemon white wine caper sauce.

Saffron cream sauce with jumbo lump crabmeat, peas, and mushrooms.

Rolled with arugula, pancetta, and fontina cheese in a cognac mustard sauce.

Sautéed in a mushroom marsala sauce.

Sautéed in a lite cherry tomato sauce topped with ground sausage and smoked mozzarella.

Sautéed in a lite cherry tomato sauce and topped with arugula, jumbo lump crabmeat, and mozzarella.

Sautéed in lite lemon wine sauce with artichokes, black olives, onions, and chopped tomatoes.

Breaded veal topped with chopped fresh tomatoes, garlic,\nherbs, and fresh mozzarella.

Ribeye steak encrusted in black pepper corns and seared, finished in a lite brandy cream sauce.

Veal chop grilled and topped with mixed mushrooms in a sweet vermouth sauce.

Shrimp, scallops, calamari, clams, mussels and fish of the day in a lite marinara broth with crostini.

Tilapia filet sautéed with jumbo shrimp in a white wine, garlic and orange sauce.

Italian natural spring water, bottled at the source in Tuscany for a clean and refreshing taste.

Crisp, chilled tea, brewed fresh for a refreshing sip.

Broccoli rapa with beans, ground italian sausage sautéed with garlic and olive oil.

Lightly breaded squid served with our special sauce and lemon wedge.

Clams cooked in a robust red sauce, typically includes garlic and Italian herbs.

Clams prepared in a white sauce, typically including garlic, white wine, and herbs.

Combination of traditional bruschetta with fresh chopped tomatoes, basil, onions and mozzarella and bruschetta with arugula.

Fresh shrimp and calamari sautéed in garlic and olive oil with a touch of cherry tomato sauce.

Fresh buffalo mozzarella and sliced tomatoes drizzled with extra virgin olive oil with fresh basil.

Thinly sliced prosciutto rolled with arugula, fennel, basil, and parmigiano cheese dressed in a lite lemon extra virgin olive oil dressing.

Fresh mussels simmered in a traditional Italian marinara sauce, often accompanied by a hint of garlic and herbs.

Mussels prepared in a creamy white sauce, often including garlic and herbs.

Eggplant slices topped with a blend of Italian spices, cheese, and breadcrumbs, finished with a light tomato sauce and Parmigiano cheese.

Grilled polenta, typically accompanied by a selection of Italian herbs and a light drizzle of olive oil.

A curated selection of Italian cured meats and cheeses, often accompanied by olives and artisanal bread.

Flaky pastry filled with a delightful creamy filling, perfect for satisfying your sweet tooth.

Tangy, moist sponge cake layered with creamy citrus frosting.

Classic Italian dessert made with ladyfingers soaked in coffee, layered with mascarpone cheese and dusted with cocoa.

Ribeye steak encrusted in black pepper corns and seared, finished in a lite brandy cream sauce.

Veal chop grilled and topped with mixed mushrooms in a sweet vermouth sauce.

Breaded veal topped with chopped fresh tomatoes, garlic, herbs, and fresh mozzarella.

Chicken Chesapeake typically includes a sautéed chicken breast, complemented by lump crab meat, served in a creamy sauce.

Breaded chicken breast, typically topped with marinara sauce and melted cheese, often served over pasta.

Chicken breast sautéed with a blend of Mediterranean flavors, typically includes olives, capers, and a lemon-herb sauce, inspired by the Amalfi coast.

Chicken Ciociara typically includes sautéed chicken with a blend of vegetables and herbs, simmered in a savory tomato-based sauce.

Chicken involtini al cognac typically includes thinly sliced chicken breast rolled with fillings, possibly prosciutto or cheese, cooked in a cognac-infused sauce.

Chicken breast sautéed with mushrooms, typically includes a rich marsala wine sauce.

Sautéed chicken breast with capers in a white wine and lemon butter sauce.

Breaded chicken breast, typically accompanied by arugula, cherry tomatoes, and a dressing of lemon and olive oil.

Classic Italian dish with layers of breaded eggplant, rich tomato sauce, and melted cheese.

Fettuccine pasta tossed with a creamy sauce, typically including Parmesan cheese.

Chef's choice of pasta, gently tossed with butter, typically includes a sprinkle of Parmesan cheese upon request.

Pasta served with a tomato-based sauce and a tender meatball, often garnished with grated parmesan cheese.

Pasta served with a tomato sauce, often garnished with a sprinkle of parmesan cheese.

Ravioli filled with cheese, served in a classic tomato sauce.

Ricotta cavatelli pasta tossed with shrimp, scallops, clams, mussels and crabmeat in a lite marinara sauce.

Shrimp in a spicy cherry tomato sauce over linguini.

Gemelli pasta tossed with mushrooms, peas and sundried tomatoes in a lite cream sauce.

Gemelli pasta tossed with shrimp, scallops, crabmeat in a lite rosé sauce.

Gnocchi in a cherry tomato sauce (spicy or plain).

Fresh mussels sautéed with garlic and herbs, served over linguini in a light white wine sauce.

Linguini pasta served with sautéed clams in a garlic and white wine sauce, typically includes parsley.

Cheese ravioli served in a rosé cream sauce.

Rigatoni pasta served in a creamy tomato and vodka sauce, often complemented with prosciutto and a sprinkle of Parmesan cheese.

Rigatoni pasta tossed with pancetta, onions, and a spicy tomato sauce, typically includes pecorino cheese.

Rigatoni pasta in a marinara sauce with eggplant topped with shaved ricotta salata cheese.

Rigatoni pasta with meatballs tossed with mamma’s sunday meat sauce.

Risotto with mixed mushrooms and sweet italian sausage.

Risotto with asparagus, zucchini, tomatoes, and mixed mushrooms.

Pasta purses stuffed with cheese served in a gorgonzola cream sauce with asparagus.

Homemade tortellini filled with veal, typically served in a savory sauce that may include cream or tomato base, often enhanced with herbs.

Salmon filet in a lite cherry tomato sauce

Tilapia filet sautéed with jumbo shrimp in a white wine, garlic and orange sauce.

Shrimp, scallops, calamari, clams, mussels and fish of the day in a lite marinara broth with crostini.

Broccoli and potatoes sautéed with garlic and olive oil, typically includes a hint of seasoning for added taste.

Meatballs in mama’s sunday sauce.

Broccoli sautéed with garlic and olive oil.

House-made pasta served with marinara, bolognese, or alfredo sauce.

Potatoes, typically seasoned with herbs and olive oil, then roasted or baked to achieve a tender inside and a crispy exterior.

Sautéed spinach with garlic and olive oil.

Mixed greens with tomatoes, cucumbers, and olives in a house vinaigrette .

Fresh romaine lettuce tossed with croutons in a creamy caesar dressing topped with shaved pecorino romano cheese.

Traditional cannellini bean soup.

Grilled romaine hearts topped with caramelized onion, goat cheese, and crispy pancetta dressed with balsamic vinaigrette.

Spinach with candied pecans, gorgonzola, and dried figs in a lemon dijon olive oil dressing.

Veal scallopini served with a blend of crab meat and mushrooms, typically in a creamy sauce.

Breaded veal cutlet, typically includes a layer of melted cheese and a rich tomato sauce.

Veal Amalfitana typically includes veal sautéed with Mediterranean flavors, often accompanied by olives, capers, and a light tomato sauce, reflecting the Amalfi Coast's culinary style.

Thinly sliced veal sautéed with a mix of local vegetables, typically includes a savory sauce inspired by the Ciociara region's traditional flavors.

Rolled veal sautéed and served in a rich cognac sauce, typically includes a blend of herbs and spices for added flavor.

Tender veal medallions sautéed with mushrooms in a classic Marsala wine sauce.

Thinly sliced veal sautéed with capers in a delicate lemon, butter, and white wine sauce.

Grouper fillet sautéed with artichokes, typically includes a delicate blend of herbs and a light, savory sauce.

Figs, often served as a sweet component, are typically prepared with a blend of cheeses and honey, creating a delightful contrast of flavors.