Rose Angelis

Vegetarian pizza with a very thin whole wheat crust.

Toasted Italian bread topped with fresh tomato tossed in basil pesto.

Toasted Italian bread topped with grilled skirt steak, mixed greens, sauteed onions and sliced grape tomatoes. Drizzled with a spicy cilantro aioli.

Slices of baby eggplant baked with tomato sauce and fresh mozzarella.

Grilled asparagus spears wrapped in prosciutto and served chilled with grilled portobello mushrooms, herbed ricotta cheese, toast points and a roasted red bell pepper coulis.

Grilled calamari steaks sauteed with spinach and onions in a spicy balsamic sauce with toast points.

Call restaurant for today's soup selection.

Fresh mozzarella and tomato slices topped with basil and drizzled with olive oil.

Romaine lettuce tossed in a dressing of Parmesan cheese, olive oil, garlic, and lemon with croutons.

Mixed greens, bell pepper, mushrooms, Kalamata olives, croutons, and Parmesan cheese in a balsamic dressing.

Baby arugula, mixed greens, Gorgonzola cheese, walnuts, pears and grape tomatoes tossed in balsamic vinegar and olive oil.

Spinach pasta half moons stuffed with ricotta and pesto served in a seasoned browned butter sauce with sun-dried tomatoes, toasted pine nuts and parmagiana.

Salmon filled raviolini in a basil pesto cream sauce with chopped Kalamata olives.

Tri-colored rotini tossed with capers, Kalamata olives, red onions and toasted pine nuts in an aromatic tomato sauce garnished with parmagiana.

Gorgonzola filled tortellone tossed with grapes in a walnut pesto cream sauce.

Ricotta filled ravioli served in a sun-dried tomato cream sauce topped with toasted pine nuts and parmagiana.

Rigatone tossed with Italian sausage, roasted red bell peppers, spinach and mozzarella cheese in an aglio e olio sauce with seasoned bread crumbs.

Fresh linguini served in a tomato white wine sauce with mussels, shrimp, calamari and scallops. Garnished with parmagiana cheese.

Duck filled tortellone tossed with spinach, tomatoes and fresh mozzarella in a marsala wine and cognac reduction sauce. Topped with toasted pine nuts and parmagiana.

Potato pasta served in a mascarpone cream sauce with dried apricots, prosciutto, scallions and toasted walnuts.

Layers of fresh pasta, herbed ricotta, fresh mozzarella and toasted pine nuts baked in marinara.

Medium rare, peppercorn crusted 16 oz. steak finished with Gorgonzola cheese and sauteed onions. Served with grilled asparagus and sun-dried tomato mashed potatoes.

Boneless breast of chicken sauteed in a Marsala wine reduction sauce with sliced portobello mushrooms. Served with sauteed vegetables.

Bone in chicken baked in olive oil and white wine with rosemary, garlic and lemon. Served with quartered, roasted potatoes.

Boneless breasts of chicken panko breaded and stuffed with provolone and spinach. Served in a spicy roasted tomato sauce on a bed of risotto mixed with bell peppers and mushrooms.

Slices of pan sauteed eggplant layered with fresh mozzarella and baked in marinara sauce.

Grilled and oven roasted 16 oz. bone in pork chop stuffed with sauteed apples, fresh fennel and onions. Served in lemon white wine sauce with sauteed spinach and polenta.

Fresh fish, mussels, shrimp, calamari and scallops simmered in a spicy tomato broth with polenta and farfalle.

With warm caramel sauce.

In raspberry sauce.

Made with caffe umbria espresso.

In chilled caramel with white and dark chocolate.

Vanilla pound cake in warm caramel sauce with vanilla white chocolate ice cream and strawberries.