Ristorante Ciao

Half a kilo of fresh lip mussels, cooked in herb garlic and vermouth, tossed with zesty marinara.

Grilled potabello mushrooms, stuffed with Gorgonzola cheese and wilted spinach with a roasted pepper sauce.

Citrus marinated calamari steak, char grilled and served with tomato concasse, drizzled with herb balsamic vinaigrette.

Fresh sliced mozzarella cheese, Roma tomatoes, red onion and mesclun greens drizzled with trio vinaigrette.

Mussels cooked with a garlic lemon butter sauce.

Baked brie cheese, served with raspberry mango coulis.

Sauteed crab cakes, served with chipotle mayo on a bed of spring mix.

Lightly floured fried calamari, served with roasted chili pepper salsa.

Flash fried with white wine, lime juice, capers and artichoke.

Lightly floured sauteed gulf shrimp, served with fire roasted chili pepper sauce.

Gulf shrimp chilled, served with tropical greens, mango and heart of palm.

Filet mignon tips sauteed with red wine demi glaze sauce over fresh spinach and tomato, served with seasoned rice.

Ciao's signature mushroom and Asiago cheese soup.

Spinach, mango, dried cherries, mushrooms, pine nuts and Gorgonzola cheese in a balsamic raspberry dressing.

Grilled chicken tenderloin, baby spinach, wild mushroom, cherry tomatoes, red onions, croutons, shaved Parmesan dressing and ciao dressing.

Grilled shrimp, baby spinach, wild mushroom, cherry tomatoes, red onions, croutons, shaved Parmesan and ciao dressing.

Hearts of palm, artichokes, grilled asparagus, baby green with tomatoes, drizzled with trio vinaigrette.

Mixed lettuces and tomatoes with carrots and Asiago cheese, served with house dressing.

Romaine lettuce with Caesar dressing, topped with shaved Parmesan cheese.

Grilled chicken tenderloin, romaine lettuce with Caesar dressing, topped with shaved Parmesan cheese.

Almond crusted goat cheese, served over baby green, tomatoes, artichokes, grilled asparagus and trio vinaigrette.

Heart romaine lettuce, cherry tomatoes, beef bacon, Gorgonzola cheese and blue cheese dressing.

Fresh filet mignon served over insalata tropical, topped with Gorgonzola cheese.

Fresh Chilean sea base served over insalata tropical.

Roasted garlic and shallots sauce, Asiago mozzarella and Gorgonzola topped wit baby green salad. Baked in a stone oven.

Tomato, goat cheese, roasted pepper, mozzarella, black olives fresh tomatoes and spring mix. Baked in a stone oven.

Chicken, olive oil, roasted garlic, Asiago, mozzarella, mixed greens and ciao vinaigrette. Baked in a stone oven.

Mozzarella, Asiago, brie and Parmesan cheeses with olive oil, tomato and fresh basil. Baked in a stone oven.

Fresh mozzarella, olive oil, cherry tomatoes, fresh basil and black olives. Baked in a stone oven.

Pesto, Asiago, sun dried tomatoes, artichokes, roasted garlic, goat and Gorgonzola cheeses. Baked in a stone oven.

Raw beef tenderloin, served with shaved aged Parmesan cheese, oil, capers and spring mix.

Pan seared shashimi grade tuna sliced and served Cajun style with balsamic, sesame, capers and spring mix.

Fettuccine with classic zesty tomato meat sauce. Served with your choice of side.

Beef, roasted vegetables and imported cheese, smothered with tomato basil, baked in stone oven. Served with your choice of side.

Herb wide hat pasta with artichokes, sun dried tomato, spinach and roasted pepper, tossed with Gorgonzola tomato cream and Asiago cheese. Served with your choice of side.

Cheese and wild mushroom filled ravioli, tossed with spinach, roasted, pepper and sun dried tomato sherry cream. Served with your choice of side.

Linguine tossed with chicken tenderloins, wild mushrooms, roasted peppers, tomato, fresh pesto sauce and Asiago cheese. Served with your choice of side.

Herb wide flat pasta with chicken tenderloins, wild mushrooms and asparagus tossed with mushroom sherry cream sauce and toasted walnuts. Served with your choice of side.

Sauteed tenderloins of chicken with spinach, sun dried tomatoes and wild mushrooms, tossed with spicy tomato cream sauce and imported rigatoni. Served with your choice of side.

Linguine in creamy spicy vodka sauce with salmon, sun dried tomato, asparagus and spinach. Served with your choice of side.

Sauteed jumbo shrimp, tossed with herb pappardello, spinach, zucchini medley and spicy fire roasted tomato sauce. Served with your choice of side.

Jumbo shrimp, tossed with linguine, olive oil, garlic, spinach pine nuts and sun dried tomatoes. Served with your choice of side.

Imported rigatoni tossed with shrimp, mussels and scallops in a Parmesan cream sauce with fresh herbs and Asiago cheese. Served with your choice of side.

Fettuccine tossed with light cream sauce, topped with fresh Parmesan cheese. Served with your choice of side.

Oven baked, herb potato crusted fresh filet of Atlantic salmon, smothered with fire roasted sauce, served with seasoned rice, vegetables and your choice of side.

Char grilled fresh Atlantic salmon topped with bourisin cheese with rosemary whipped potatoes and vegetable medley. Served with your choice of side.

Char grilled fresh Atlantic salmon, topped with Parmesan cream sauce with fresh herbs asparagus, mushroom, rosemary whipped potato and vegetable medley. Served with your choice of side.

350 gram char broiled sashimi tuna steak. Served with seasoned rice, vegetables, smothered with lemon capers and your choice of side. The chef recommends medium rare preparation.

350 gram char broiled sashimi tunas teak, cooked medium rare and topped with spicy arrabbiata. Served with rosemary whipped potatoes, vegetable medley and your choice of side.

Sauteed jumbo shrimp with garlic, zucchini, chili pepper and fire roasted tomato basil sauce. Served with wild mushroom rice and your choice of side.

Char grilled twin lobster tails, served over linguine, tossed with seasonal vegetables and lemon butter sauce. Served with your choice of side.

Lobster and jumbo shrimp. Served with rosemary whipped potatoes your choice of side.

Your choice of second entree with rosemary whipped potatoes your choice of side.

Fresh Chilean sea base topped with diablo sauce, served with rosemary whipped potato, vegetable medley and your choice of side.

Sauteed chicken tenderloins, smothered with a lemon butter caper sauce, artichokes, sun dried tomato and capers. Served with seasoned rice, vegetable medley and your choice of side.

Sauteed chicken tenderloin with garlic, Marsala wine, demi glaze, mushrooms and roasted pepper with seasoned rice and vegetable medley. Served with your choice of side.

Sauteed veal medallions and artichokes, sun dried tomato and lemon caper glaze, served over linguine and vegetable medley with your choice of side.

Sauteed veal with wild mushrooms, garlic and Marsala wine. Served with seasoned rice, vegetable medley and your choice of side.

Open flame broiled 350 gram filet of Angus beef, served over grilled portabello mushrooms with rosemary whipped potato, vegetable medley and zesty demi glaze with golden onions. Served with your choice of side.

350 gram char grilled marinated whole rack of lamb and double cut. Served with rosemary whipped potato, vegetable medley, roasted tomatoes demi glaze and your choice of side.

Broiled New York strip prepared to your liking. Served over wild mushroom with rosemary whipped potatoes, vegetable medley and roasted tomato demi glaze with golden onions. Served with your choice of side.

Grilled portabello mushroom stuffed with Gorgonzola cheese and wiled spinach with a roasted pepper sauce.

Citrus marinated calamari steaks, char grilled and served with tomato concasse, drizzled with herb balsamic vinaigrette.

Sauteed crab cakes, served with chipotle mayo on a bed of spring mix.

Fresh sliced mozzarella cheese, Roma tomatoes, red onion and mesclun greens, drizzled with herb balsamic vinaigrette.

Jumbo green lip mussels, cooked with a garlic lemon butter sauce.

Baked brie cheese, served with tropical greens, mango and heart of palm.

Lightly flowered fried calamari, served with roasted chili pepper salsa.

Lightly flowered sauteed gulf shrimp served with fire roasted chili pepper sauce.

Gulf shrimp chilled and served with tropical greens, mango and heart f palm.

500 grams of fresh lip mussels, cooked in herb garlic and vermouth and tossed with freshly marinara.

Ciao's signature mushroom and asiago cheese soup.

Spinach, mango, dried cherries, mushroom, pine nuts and Gorgonzola cheese in a balsamic raspberry dressing.

Hearts palm, artichoke, grilled asparagus, baby green with tomato concasse, drizzled with trio vinaigrette.

Fresh Chilean sea bass served over insalata tropicale.

Fresh filet mignon served over insalata tropicale, topped with Gorgonzola cheese.

Mixed lettuce and tomatoes with carrots and Asiago cheese, served with house dressing insalata di giulio Caesar con pollo.

Romaine with Caesar dressing, topped with shaved Parmesan cheese insalata di giulio Caesar can pollo.

Almond crusted goat cheese, served over baby green, tomatoes, artichoke, grilled asparagus and trio vinaigrette.

Grilled chicken tenderloin, rigatoni noodles, dried cherry, pine nuts, Gorgonzola cheese served with raspberry balsamic vinaigrette.

Sashimi tuna over spring mix with balsamic vinaigrette dressing. Chef recommends medium rare preparation.

Grilled fresh filet of salmon, served over baby mixed green with tomato cancasse, tossed with lemon basil vinaigrette.

Grilled jumbo shrimp, served over crispy romaine, spring mix, cherry tomatoes, cucumber, carrots and shaved Parmesan tossed with house dressing.

Heart romaine lettuce, cherry tomatoes, beef bacon, Gorgonzola cheese and blue cheese dressing.

Roasted garlic and shallots sauce, Asiago, mozzarella and Gorgonzola, topped with baby green salad. Baked in a stone oven.

Tomato, goat cheese, roasted pepper, mozzarella, black olives, fresh tomato and fresh basil.

Chicken, olive oil, roasted garlic, Asiago, mozzarella, mixed green and ciao vinaigrette.

Mozzarella, Asiago, brie and Parmesan cheese with olive oil, tomato and fresh basil.

Fresh mozzarella, olive oil, fresh tomato, fresh basil and black olives.

Pesto, Asiago, sun dried tomatoes, roasted garlic, goat cheese and Gorgonzola cheese.

Chicken, pesto, Asiago cheese, sun dried tomatoes, roasted garlic and Gorgonzola cheese.

Focaccia stuffed with chicken, roasted vegetables, mozzarella, pesto spread and baby green.

Focaccia stuffed with portabello mushroom, roasted red pepper, Gorgonzola, mozzarella and baby green.

Focaccia stuffed with filed, roasted red pepper, Gorgonzola, mozzarella garlic and baby greens.

Raw beef tenderloin, shaved and served with aged Parmesan cheese, spring mix and olive oil.

Pan seared shashimi grade tuna sliced and served Cajun style with sesame and spring mix.

Fettuccine with classic zesty tomato meat sauce. Served with your choice of side.

Sauteed chicken tenderloin tossed with miniature rigatoni, sun dried tomato, spinach, mushroom and spicy tomato cream. Served with your choice of side.

Cannelloni stuffed with meat, cheese and vegetable smothered with fire roasted tomato basil sauce and baked in stone oven. Served with your choice of side.

Cheese and wild mushroom filled ravioli, tossed with spinach, roasted pepper and sun dried tomato sherry cream. Served with your choice of side.

Linguine tossed with chicken, portabello mushrooms, roasted pepper, tomatoes, fresh pesto sauce and Asiago cheese. Served with your choice of side.

Cheese and vegetable stuffed manicotti stuffed with roasted tomato basil baked in stone oven. Served with your choice of side.

Beef, roasted vegetable and imported cheese, smothered with tomato basil, baked in stone oven. Served with your choice of side.

Penne in a creamy spicy vodka sauce with salmon, sun dried tomato, asparagus and spinach. Served with your choice of side.

Sauteed jumbo shrimp tossed with herb pappardelle, spinach, zucchini medley and spicy fire roasted tomato sauce. Served with your choice of side.

Sauteed jumbo shrimp and scallop, tossed with linguine, garlic, olive oil, spinach and herb Parmesan cream. Served with your choice of side.

Fettuccine tossed with light cream sauce, topped with fresh Parmesan cheese. Served with your choice of side.

Sauteed tenderloins of chicken, smothered with zesty garlicky lemon basil sauce, artichokes, capers and sun dried tomato. Served with seasoned rice, vegetable medley and your choice of side.

Sauteed marinated chicken with roasted peppers, potabello mushroom, demi glaze, rice and vegetable medley. Served with your choice of side.

Sauteed veal with wild mushrooms, garlic and Marsala wine. Served with rosemary wiped potatoes, vegetables and your choice of side.

Petite Angus filet mignon, wild mushrooms, spring mix and demi glaze. Served with rosemary whipped potatoes, vegetable and your choice of side.

Char grilled marinated filet of salmon, smothered with binaco sauce and capers. Served with rice, vegetable medley and your choice of side.

Sauteed gulf shrimp, smothered with spicy puttaneseca sauce and zucchini. Served over wild mushroom, rice and vegetables with your choice of side.

Sashimi tuna steak with a lemon butter caper sauce. Served with rosemary whipped potato, vegetable medley and your choice of side.

Fresh Chilean sea bass topped with diablo sauce. Served with rosemary whipped potato, vegetable medley and your choice of side.

Broiled New York strip prepared to your liking served over wild mushroom with rosemary whipped potatoes, vegetable medley and roasted tomato demi glaze with golden onions. Served with your choice of side.

Sauteed veal medallions with artichoke, sun dried tomato and lemon caper glaze, served over linguine and vegetable medley. Served with your choice of side.