Panzanella Ristorante Menu

Dry Cured Beef with Arugula, Fresh Baby Artichokes, Shaved Parmesan Cheese, Olive Oil and Lemon Dressing

Assortment of Italian Cold Cuts with Roasted Bell Pepper and Parmesan Cheese

Fried Calamari with Light Spicy Tomato Sauce

Sautéed Mussels and Clams with Garlic and Light Spicy Tomato Broth

Soft Creamy Mozzarella Cheese with Organic Heirloom Tomatoes, Roasted Bell Pepper, Basil, and Extra Virgin Olive Oil

Baked Eggplant with Mozzarella, Tomato, and Parmesan Cheese

Thin-Sliced Prosciutto with Burrata Cheese and Basil

Eggplant Rolls filled with Goat Cheese and Sundried Tomatoes Served on a bed of Tomatoes and Yellow Bell Pepper Sauce

Meat Balls with Tomato Sauce

Grilled Calamari on a bed of Fresh Arugula, Oil, and Lemon Dressing

Grilled Octopus Served with Peruvian Potato, Black Olives, Tomatoes, and Onion

Breaded Arborio Rice with Tomato Sauce, Peas, and Mozzarella Cheese

Romaine lettuce with homemade Caesar dressing, croutons, and parmesan cheese

Belgium endive, radicchio, arugula, shaved parmesan cheese, and balsamic vinaigrette

Chopped romaine lettuce, grilled chicken, cannellini beans, corn, onions, tomato, olive oil, and lemon mustard dressing

Baby spinach and red beet salad with goat cheese and balsamic dressing

Shaved brussels sprouts, toasted almonds, mint, pecorino cheese, and lemon dressing

Arugula and fresh baby artichokes with shaved parmesan cheese and olive oil lemon dressing

Chopped iceberg lettuce with garbanzo beans, peppers, celery, green onions, carrots, salami, olives, provolone cheese, peperoncini, olive, and red wine vinegar

Mozzarella, arugula, and parma prosciutto

Cheese pizza topped with fresh black truffle

Italian sausage, mushrooms, mozzarella, and tomato sauce

Vegetable Soup

Bread and tomato Tuscan soup with a touch of basil olive oil

Ravioli stuffed with burrata, tomato, and basil sauce

Ravioli stuffed with spinach and ricotta cheese with tomato basil sauce

Homemade ravioli stuffed with mushrooms and ricotta cheese with truffle cheese fondue sauce

Hat-shaped raviolini stuffed with veal in a butter sage sauce

Potato dumpling with a choice of bolognese, pesto, pomodoro, porcini mushroom, or 4 cheese sauce

Handmade penne with sliced sausage, broccoli, garlic, olive oil, and pecorino cheese

Wide fettuccine with meat ragu, mushrooms, peas, and a touch of cream

Pappardelle with wild boar ragu

Spaghetti with black pepper and pecorino cheese

Meat lasagna with bechamel

Fettuccine with meat sauce

Baked spaghetti wrapped with eggplant, tomato sauce, and mozzarella

Spaghetti with lobster, crab meat, white wine, and spicy tomato brandy sauce

Linguini with clams and olive oil and garlic white wine sauce

Spaghetti with shrimp, scallops, calamari, mussles, clams in a light spicy tomato sauce

Artisan spaghetti with San Marzano tomatoes, fresh basil, garlic, and extra virgin olive oil

Carnaroli rice with porcini mushroom

Carnaroli rice with squid ink, shrimp, scallops, and calamari

Large tube pasta with light spicy tomato sauce

Braised veal shank with saffron risotta

Cabernet braised short ribs served with fettucine and spinach

Grilled beef tenderloin served on a bed of sauteed spinach, roasted potatoes with a side of red wine mushroom sauce

Grilled Colorado lamb chops with a white balsamic mint suace

Breaded and pounded rack of veal with arugula, fresh tomatoes, and red onions

16oz grilled rib-eye steak served with fingerling potatoes, vegetables, and peppercorn sauce

Chicken scaloppine with a choice of lemon capers, marsala, or mushroom sauce

Breaded chicken breast with arugula, fresh tomatoes, red onions

Grilled whole striped bass served with vegetables and salmoriglio