Asti Ristorante Menu

Fresh fettuccini pasta with meat ragoutand wild mixed mushrooms.

Vegetarian. Potato dumplings‏ sautéed in a Gorgonzola cream sauce.

Vegetarian. Ricotta cheese and spinach ravioli with marinara sauce.

Penne with leeks, asparagus diced salmon, in a pink vodka sauce.

Large ribbon pasta with jumbo shrimp and dungeness crab meat in a pink vodka sauce.

Gluten-free and vegan. Fresh gluten and egg free carrot spaghetti with sautéed artichoke hearts.

Spaghetti with Italian bacon, eggs and parmesan.

Authentic Northern Italian lasagna with meat ragout and bechamel sauce.

Linguini pasta with garlic, manila clams, crushed chili, in a white wine sauce.

Gluten-free and vegan. Fresh gluten and egg free fettuccini with walnuts, green onions and chili flakes.

Gluten-free and vegan. Fresh gluten and egg free spaghetti with sauteed julienne vegetables, garlic and micro arugula.

Hand made ricotta cheese dumplings with diced chicken and sun-dried tomato in a pink brandy sauce.

Rigatoni sautéed with green onions and mushrooms in a marinara sauce topped with sliced filet mignon.

Sautéed black mussels and manila clams with garlic, white wine, and fresh chopped tomatoes.

Bruschetta with chooped tomatoes, mozzarella, and basil.

Fried crispy calamari, zucchini and carrots served with spicy marinara red sauce.

Swordfish, ahi tuna, and wild salmon with lemon dressing, capers, and shaved Parmesan cheese.

Fresh mozzarella cheese served with heirloom tomatoes and basil.

Eggplant, zucchine, crostini, green, and black olives, roasted bell peppers, mushrooms, artichoke.

Dungeness crab cakes served over baby arugula.

2 meatballs with marinara sauce

5 Pieces of grilled shrimp

Tuscan style white bean soup with pasta.

Organic chicken breast cutlets topped with fresh mozzarella and marinara sauce.

Fresh mozzarella cheese served with heirloom tomatoes and basil.

Swordfish, ahi tuna and wild salmon with lemon dressing, capers and shaved parmesan cheese.

Rolled grilled eggplant filled with mozzarella, marinara sauce, and basil.

Sautéed black mussels and Manila clams with garlic, white wine, and fresh chopped tomatoes.

Fried crispy calamari and vegetables served with spicy red sauce.

Combination of Italian cold cuts and gourmet cheeses and marinated vegetables.

Thinly sliced raw filet mignon topped with capers and shaved Parmesan cheese, served on a bed of micro arugula.

14 oz. ribeye steak topped with marinara sauce, olives, and capers.

6 oz. filet mignon in a gorgonzola cream.

Tuscan style‏ white bean soup with pasta.

8 oz. Filet mignon in a tricolor peppercorn sauce served with sautéed spinach.

15 oz.‏ Prime boneless ribeye steak served with asparagus and garlic mashed potato.

Veal cutlets sautéed in a lemon caper sauce served with seasonal vegetables.

Grilled red Wild King Salmon topped with capers and shallots in a brandy worcestershire sauce and served with seasonal vegetables.

Mediterranean seafood stew with shrimp, scallops, mussels, Manila clams, swordfish, Ahi tuna, and salmon in a vegetable broth with a hint of marinara sauce.

Organic chicken breasts topped with fresh mozzarella and marinara sauce.

Organic baby spinach with sliced mushrooms and crispy parma prosciutto in balsamic dressing.

Organic mixed greens, goat cheese, caramelized walnuts, sundried tomatoes in balsamic dressing.

Organic mixed greens and sliced d’anjou pears topped with toasted walnuts and Gorgonzola cheese in a ginger lemon dressing.

Organic mixed greens with carrots, fennel, leeks, and tomatoes in a raspberry red wine vinaigrette.

Mozzarella, tomato sauce, and pepperoni and sausage.

Mozzarella, spinach, mushrooms, black olives, broccoli, artichoke hearts.

Vegetarian. Ricotta cheese and spinach ravioli with marinara sauce.

Homemade meatballs in marinara sauce.

Hand made ricotta cheese dumplings with diced chicken and sun-dried tomato in a pink brandy sauce.

Authentic northern Italian lasagna with meat ragout and bechamel sauce.

Fettuccine with shrimp, sea scallops, mussels, clams, fresh fish of the day in a red sauce.

Vegetarian. Potato dumplings sautéed in a gorgonzola cream sauce.

Linguini pasta with garlic, manila clams, crushed chili, in a white wine sauce.

Large ribbon pasta with shrimp and dungeness crab meat in a pink vodka sauce.

Penne with leeks, asparagus diced salmon, in a pink vodka sauce.

Spaghetti with Italian bacon, eggs and Parmesan.

Organic mixed greens with carrots, fennel, leeks, and tomatoes in a raspberry red wine vinaigrette.

Romaine lettuce hearts, croutons, and shaved Parmesan cheese tossed in our famous traditional caesar dressing.

Organic mixed greens, goat cheese, caramelized walnuts, sun-dried tomatoes in balsamic dressing.

Black forest ham, salami, provolone cheese mortadella, lettuce, tomatoes, Italian dressing.

Fresh mozzarella, parma prosciutto, tomatoes fresh basil, truffle oil.

Ciabatta bread with homemade meatballs, mozzarella cheese in marinara sauce.

Organic chicken breast, mayonnaise, arugula roasted bell peppers, cherry tomatoes.

Veal cutlets baked in marinara sauce topped with fresh mozzarella and served with seasonal vegetables. Parmesan cheese.

Grilled red wild king salmon topped with capers and shallots in a brandy worcestershire sauce and served with seasonal vegetables.

Grilled tilapia filet, mixed berries, olive oil.