Biaggi's Ristorante Italiano Menu

tender calamari lightly breaded, fried and served with fresh tomato sauce and italian salsa.

oven-toasted italian bread topped with plum tomatoes, sweet basil, garlic and fresh mozzarella drizzled with a balsamic vinegar glaze.

two freshly prepared jumbo lump crab cakes with basil breadcrumbs and a red pepper aioli.

sliced beefsteak tomatoes, imported buffalo mozzarella, red onion, basil and kalamata olives splashed with extra virgin olive oil and aged balsamic vinegar

a rich, creamy blend of crab and lobster baked with spinach, artichoke and mascarpone cheese. served with herbed flat bread for dipping.

homemade spinach and ricotta cheese-filled ravioli lightly fried and served with a scallion cream sauce.

applewood smoked bacon wrapped dates oven-roasted with a maple-balsamic glaze

prime top sirloin thinly sliced and served raw with capers, arugula, red onion, extra virgin olive oil and imported asiago cheese.

a full pound of delicately simmered mussels in a tomato-garlic-white wine broth.

italian-style tomato soup with a touch of sherry wine. garnished with our homemade parmesan croutons.

our chefs daily soup prepared from the freshest ingredients.

a wedge of crisp iceberg lettuce topped with our homemade blue cheese dressing, crispy bacon, diced tomatoes and red onion.

fresh beets roasted with a honey balsamic marinade and served with arugula, avocado, sun-dried cranberries and spicy walnut crusted montchevre goat cheese.

homemade with tender maine lobster, sweet corn, potatoes, vegetables and a touch of cream.

rich cream of chicken soup with fresh spinach and a hint of garlic

tender spinach leaves tossed in our sun-dried tomato-bacon dressing. topped with gorgonzola cheese, red onion and hard-boiled egg.

field greens, sliced cucumbers, tomatoes, kalamata olives, capers, red onion and feta cheese splashed with red wine vinegar and olive oil.

large grilled shrimp served with hearts of romaine lettuce, cherry tomatoes, bacon, hearts of palm, tender sweet corn, pine nuts and hard-boiled egg. topped with our creamy parmesan dressing.

three grilled petite filet medallions served with mixed greens, gorgonzola cheese, grilled vegetables and cherry tomatoes tossed in a red wine vinaigrette

fresh salmon fillet hand-cut by our chef and seared on iron with a fennel seed / black peppercorn crust. served over mixed greens tossed with red onion, cherry tomatoes, capers, fresh feta cheese and a lemon vinaigrette

mixed greens tossed with grilled chicken, red peppers, carrots, gorgonzola cheese, apples, toasted walnuts and a black raspberry vinaigrette

italian sausage, fresh tomato sauce, caramelized onions and our italian cheese blend

maine lobster, butter poached leeks, wild mushrooms, creamy mascarpone cheese and our italian cheese blend.

pepperoni, fresh tomato sauce and our italian cheese blend

traditional preparation with fresh tomato sauce, basil and our italian cheese blend.

vegetarian with red and green peppers, onion, mushrooms, black olives and our italian cheese blend

our rolled pizza filled with pepperoni, sauteed mushrooms and our italian cheese blend. sliced and served with fresh marinara sauce.

our rolled pizza filled with italian sausage and our italian cheese blend. sliced and served with fresh marinara sauce.

grilled chicken, bowtie pasta, roasted red peppers, crispy italian cured ham, sauteed red onions and peas tossed in our alfredo sauce with asiago cheese.

black fettuccini tossed with lobster, wild mushrooms and a homemade lobster-cream sauce.

savory shrimp and chicken baked in a lobster-cream sauce with italian cured ham, red onion and our italian cheese blend.

angel hair pasta, large shrimp, scallops and calamari sauteed in a spicy tomato-vegetable sauce and topped with mussels and little neck clams.

penne pasta tossed with grilled chicken, wild mushrooms, caramelized onions and a sun-dried tomato cream sauce. finished in the oven with a topping of crispy garlic and oregano seasoned breadcrumbs.

spaghetti with a simple and aromatic marinara sauce, fresh mozzarella and basil.

enjoy a half portion of any of our delicious pasta selections

homemade ravioli filled with a blend of ricotta, parmesan, romano and blue cheeses. tossed in a delicate cream sauce with a touch of fresh basil and pine nut pesto and served over fresh tomato sauce.

roasted butternut squash-filled ravioli tossed in a sage-brown-butter sauce with toasted walnuts, diced butternut squash and parmesan cheese

large tube pasta tossed with our hearty meat sauce, italian sausage and a touch of cream.

fresh pasta filled with roasted chicken, fresh ricotta cheese and spinach. finished with alfredo and a touch of tomato sauce.

spinach pasta filled with shrimp, crab meat, ricotta cheese and spinach. baked in a rich lobster-tomato cream sauce.

spaghetti with homemade meatballs and fresh marinara sauce.

large tube pasta sauteed with italian sausage, roasted peppers, onion and tomato sauce. topped with garlic-herb montchevre goat cheese.

parmesan-breaded eggplant, lightly fried and baked with tomato sauce and mozzarella cheese. served with spaghetti topped with our garlic alfredo sauce.

tender veal cutlets lightly breaded, fried and baked with tomato sauce and mozzarella cheese. served with spaghetti topped with our garlic alfredo sauce.

oven-roasted shrimp in an oregano and garlic breadcrumb crust. served with capellini pasta tossed in a fresh tomato-basil sauce.

fillet of moist and flaky north atlantic saith flown in fresh from maine and seared on iron. served with a light white wine butter sauce, sauteed shrimp, oven-roasted tomatoes and kalamata olives. topped with crumbled feta cheese and fresh basil and served with sauteed asparagus.

tender fillet of tilapia lightly pan sauteed with a potato-parmesan crust. served with vegetable couscous and a lemon-basil butter sauce

pan-seared pork loin stuffed with italian cured meats and cheeses and finished with a sicilian tomato sauce. served with garlic mashed potatoes and sauteed asparagus.

fresh fillet of fennel seed / black peppercorn crusted salmon seared on iron. served with large grilled shrimp, creamy italian rice with asparagus and saffron and a lemon-basil butter sauce

grilled chicken breast stuffed with imported italian ham and smoked provolone and gouda cheeses. topped with a lemon-basil butter sauce and served with sauteed asparagus and roasted herb potatoes.

grilled chicken breast topped with a homemade sauce of balsamic vinegar, dijon mustard, rosemary and a touch of honey. served with sauteed portabello mushrooms and seasonal vegetables.

marinated pork chops grilled and topped with a mild parmesan-gorgonzola butter. served with vegetable couscous, garlic mashed potatoes and a roasted garlic demi-glace.

an 8 oz. filet mignon grilled to perfection and served with a sun-dried tomato cream sauce, sauteed mushrooms, asparagus, oven-roasted tomatoes and garlic mashed potatoes

homemade custard made with tahitian vanilla beans and topped with a layer of caramelized sugar.

a decadent interpretation of the classic made with rich, buttery brioche bread

sauteed apples with cinnamon and raisins baked in a flaky pastry crust. served with vanilla ice cream and homemade caramel rum sauce

our homemade florida key lime pie with a crumbled almond biscotti crust. served with raspberry sauce and whipped cream.

two large pastry shells filled with sweet ricotta and finished with shaved chocolate and pistacchios

raspberry sorbet, vanilla, spumoni or chocolate-chocolate chip ice cream.

a chocolate lovers dream - dense chocolate cake served warm with vanilla ice cream

delicate banana-filled crepes topped with caramel rum sauce and almond biscotti. served with vanilla ice cream

served with fresh strawberries and whipped cream

three layers of moist lemon cake with a creamy lemon frosting. served with our homemade vanilla-lemon cream sauce and garnished with fresh strawberries

homemade with richly flavored brioche bread and imported chopped medjool dates. served with warm caramel-butterscotch sauce and topped with vanilla bean ice cream

homemade hazelnut chocolate chip cookie dough baked in a cast iron skillet and served warm with vanilla bean ice cream