Ristorante Parma

Steamed mussels, clams and prawns in a light garlic tomato broth.

Tomatoes and fresh mozzarella with roasted bell peppers and basil puree.

An assortment of parma's appetizers for one.

Grilled, marinated prawns on a bed of sauteed spinach with a lemon butter sauce.

Fried polenta with caramelized fennel, topped with grilled prawns and a lemon aioli.

Toasted bread, topped with fresh tomatoes, basil and garlic.

Thinly sliced beef topped with lemon, capers, arugula, olive oil and Parmigiano cheese.

Prosciutto di parma with fresh cantaloupe.

Baby gem lettuce with goat cheese, fresh pear and candied walnuts in a mango vinaigrette.

Crisp chopped romaine lettuce, Parmigiano cheese and croutons in our homemade Caesar dressing.

Arugula with beets, pistachios and ricotta cheese in a balsamic vinaigrette.

Mixed greens with Gorgonzola cheese in a house garlic vinaigrette.

Fresh spinach, bacon, Gorgonzola crumbles and dried cherries with a raspberry vinaigrette.

Cheese-filled tortellini with prosciutto and peas in a rosso sauce.

Homemade potato dumplings in a tomato sauce with Parmigiano cheese.

Tube pasta with sauteed sausage and mushrooms in a tomato vodka sauce.

Corkscrew pasta with honey-smoked chicken and sun-dried tomatoes in a cream sauce.

Baked homemade lasagna in a meat sauce.

Fresh mussels, clams and prawns in a garlic tomato sauce.

Angel hair pasta with pancetta and mushrooms in a tomato sauce.

Egg noodle pasta in our homemade creamy pesto sauce.

Filled with spinach and ricotta cheese in a light tomato sauce.

Fresh prawns sauteed with garlic, chilli flakes in a fresh pomodoro sauce.

Sauteed chicken breast with mushrooms in a Marsala wine sauce.

Breaded breast of chicken with tomato sauce and mozzarella cheese.

Sauteed chicken breast in a lemon butter sauce with capers.

Seasoned bone-in lamb chops drizzled with olive oil.

Bone-in porter house pork chop marinated with rosemary and sage.

Short pastry crust filled with creamy ricotta, chocolate chips on 2 thin layers of orange peel puree.

A rich flourless chocolate torte with a raspberry drizzle.

Mascarpone cream on a layer of espresso drenched lady fingers, dusted with cocoa powder.

Neapolitan sponge cake filled with layers of light lemon custard.

5 mini almond biscotti.