Dinner Menu

Mangia Ristorante & Caffé Dinner Menu Selections

IMPORTED GLASS BOTTLED WATER

Pellegrino Sparkling

Acqua panna Spring

MINESTRE

MINESTRA DEL GIORNO

10
Daily preparation

PASTA FAGIOLI (V)

8
A blend of beans and spinach simmered in a hearty vegetarian broth with ditalini

INSALATE

ARUGULA BEET INSALATA (GF) (V)

14
Arugula with fresh roasted seasonal beets, goat cheese, mandarin oranges and candied walnuts with citrus and white balsamic vinaigrette

INSALATA DELLA CASA (GF) (V)

8
Mixed greens, cherry tomatoes, red onions and cucumber with housemade balsamic dressing

INSALATA DI CESARE

9
Romaine lettuce topped with shaved parmigiano and Caesar dressing with anchovies and garlic crostini

INSALATA MANGIA (GF) (V)

15
Roasted red peppers, artichoke hearts with stems, sun-dried tomatoes, calamata olives and red onions with  gorgonzola over mesclun and housemade balsamic dressing

MEATBALL INSALATA

13
Romaine with red wine vinegar shaved parmigiano, tomatoes and cucumbers with a meatball tossed in the chef ’s red sauce

WEDGE INSALATA (GF)

13
Hearts of romaine, crispy pancetta, onion, tomatoes and gorgonzola cheese with ranch dressing

ANTIPASTI

ANTIPASTO LISA (GF)

19

A platter of soppressata, prosciutto, artichoke hearts, roasted red peppers, provolone, portobella mushrooms, sun-dried tomatoes, vine ripe tomatoes, fresh mozzarella, and olives with a side of balsamic dressing. Add mixed greens  (5.00)

ARANCINE

12
A specialty of Sicily. Risotto mixed with peas, beef, and hot peppers breaded and fried served with red sauce

ARTICHOKE GIOVANNI (V)

13
Marinated half artichoke hearts filled with Italian breading and roasted

BEANS AND GREENS (GF) (V)

12
Escarole and Italian white beans sautéed in garlic oil topped with parmigiano cheese

BRUSCHETTA (V)

11
Italian crostini topped with chilled chopped tomatoes, onions and shaved parmigiano

CALAMARETTI FRITTI

14
Fresh calamari delicately fried served with pomodoro sauce

EGGPLANT NEAOPLITAN (V)

12
Fried breaded eggplant with vine ripe tomatoes and fresh mozzarella finished with an aged balsamic reduction

FRESH CAPRESE (GF) (V)

13
Fresh mozzarella and vine ripe tomatoes with olive oil, balsamic reduction and basil

GAMBERONI COCKTAIL (GF)

18

Jumbo shrimp served with cocktail sauce

LAMB MODESTO (GF)

19
Herb crusted lamb lollipops over tossed arugula with goat cheese, beets and mandarin oranges

LOBSTER CRAB CAKE

19
Lobster, lump crabmeat with bell peppers breaded and pan fried served with remoulade

MANGIA MEATBALL

12
Enough to share. Our house meatball served with Nana’s Sunday sauce and shaved parmesan cheese

MUSSELS ALLA MANGIA (GF)

15
Mussels sautéed in olive oil, onions, crushed red pepper and garlic in a saffron plum tomato or white wine sauce

OLIVE INSALATA (GF) (V)

12
A blend of olives, red onions, capers and celery, tossed with extra virgin olive oil and red wine vinegar. Finished with shaved parmigiano and an aged balsamic reduction

STUFFED HOT PEPPERS

12
Baked with Italian cheeses

TOASTED RAVIOLI (V)

11
Lightly breaded and delicately fried cheese ravioli served with marinara sauce

PIZZA DEL CUOCO

A gourmet selection of thin crust pizza (GF available upon request add $3)

AMERICANA

12
House sauce, mozzarella, pepperoni

BIANCO (V)

12
Garlic oil, vine ripe tomatoes, mozzarella cheese and onion

BISTECCA

12
Garlic oil, caramelized onion, sliced steak, gorgonzola, mozzarella, red peppers and balsamic glaze

MANGIA ROMA

12
House sauce, mozzarella, Italian sausage, pepperoni, roasted hot peppers and calamata olives

MARGHERITA (V)

12
House red sauce, fresh mozzarella, basil, olive oil

VEGETALE (V)

12
Garlic oil, artichoke hearts, roasted red peppers, calamata olives and fresh mozzarella with a balsamic reduction

SPECIALTY PASTA

GNOCCHI ALLA MANGIA (V)

21
Made in house Ricotta dumplings tossed with plum tomato sauce

HOT PEPPER MARINARA (V)

23
Rigatoni pasta in the chef ’s hot pepper sauce topped with Italian cheeses and baked

INTEGRALI GRANO

26
Wheat penne, Italian white beans, spinach, caramelized onions and parmesan in a white wine broth

LINGUINE ACQUA

32
Sautéed shrimp, artichoke hearts and cherry tomatoes in garlic oil tossed with linguine

LINGUINE MARI E MONTI

31
Little neck and baby clams sautéed with crushed red pepper, mushrooms and garlic in a white wine butter sauce tossed with linguine

LINGUINE SCAMPI

31
Shrimp sautéed in a white wine butter sauce with linguine. Finished with fresh parsley and toasted parmesan breadcrumbs

LOBSTER RAVIOLI

32
Lobster filled ravioli in a prosecco cream sauce

PASTA BROCCOLI SALSICCIA

26
Fresh broccoli and ground Italian sausage sautéed with roasted garlic, romano cheese and olive oil topped with toasted breadcrumbs served with rigatoni

PENNE AL GORGONZOLA

23
Pasta sautéed with chicken, spinach and sun-dried tomatoes in a gorgonzola cheese sauce

PENNE ALLA VODKA (V)

21
Penne tossed in the chef ’s vegetarian vodka sauce

PENNE BOSCAIOLA

22
Ground Italian sausage, wild mushrooms, sweet peas, red onion tossed in a light tomato cream sauce and finished with shaved parmigiano

PENNE PRIMAVERA

21

Oven roasted cherry tomatoes, calamata olives and asparagus sautéed with garlic infused oil, white wine and finished with feta cheese

Add chicken  (6)
Add shrimp (per shrimp) (6)

POLLO FLORENTINE

29
Chicken sautéed with artichokes, roasted cherry tomatoes, red onions and spinach in a roasted garlic cream sauce over rigatoni

Ravioli Rosa (V)

21
Spinach and Ricotta filled ravioli in a light tomato cream parmigiano sauce

SEABASS CIOPPINO

32
Seabass, baby clams, mussels, calamari and shrimp in a light tomato saffron broth tossed in fettuccine

SHRIMP & CRAB ALFREDO

32
Sautéed crab and shrimp tossed with fettuccine in a light alfredo sauce

SICILIANE GRANO (V)

22
Wheat penne sautéed with grilled eggplant in a light tomato sauce with melted fresh mozzarella

SPAGHETTI SCOGLIO

31
Mussels, baby clams, shrimp and calamari served in a spicy saffron plum tomato sauce

TORTELLINI FARCITI

27
Ring shaped pasta filled with cheese and tossed in a light cream sauce with pancetta, mushrooms and peas

MANGIA ITALIAN CLASSICS

Substitute Whole Wheat Or Gluten Free Pasta – $4.50

BRACIOLE

27
Slow cooked pork loin filled with our signature meatball and a hardboiled egg. Served over angel hair pasta in our Sunday sauce

FRANCAISE

25

Lightly battered served over linguine alfredo. Finished with a lemon butter sauce - Chicken

Veal (29)
Eggplant (V)  (22)

LASAGNA

26
Layers of noodles, sausage, Ricotta and mozzarella cheese with the chef ’s red sauce. Baked with mozzarella.

LINGUINE BOLOGNESE

26
A classic Italian meat sauce served with linguine

MILANESE

25

Breaded and topped with arugula , tomatoes, red onion and cucumber with housemade balsamic dressing - Chicken

Veal (29)
Eggplant (V)  (22)

PARMESEAN

25

Breaded and topped with the chef’s red sauce and melted fresh mozzarella served with spaghetti - Chicken

Veal (29)
Eggplant (V)  (22)

PICATTA ALLA MANGIA

26

Lightly floured and sautéed in a lemon caper wine sauce served with roasted red potatoes and vegetable - Chicken

Veal (29)
Salmon  (31)

VEGETABLE LASAGNA (GF) (V)

31
Pasta-less lasagna with layers of eggplant, sun dried tomatoes, spinach, zucchini, mushrooms and Italian cheeses served with choice of chefs red sauce, hot pepper marinara or tomato cream sauce

PESCE

GAMBERONI ALLA BRACE

31
Grilled herb crusted shrimp finished with lemon and olive oil served over wilted baby spinach and roasted potatoes

LIMONCELLO SALMONE (GF)

31
Filet of salmon pan seared in limoncello butter sauce served with Mediterranean rice and asparagus

SALMONE IN PADELLA (GF)

31
Filet of salmon sautéed in white wine with cherry tomatoes and leeks served with Mediterranean rice and asparagus

SEAFOOD ITALIANO (GF)

31
Sautéed fresh seabass, calamari, shrimp, mussels and baby clams tossed in a tomato saffron broth with Mediterranean rice

LA GRIGLIA

Served with garlic mashed potatoes and braised escarole

COSTATA DI MANZO (GF)

49
Grilled 16oz. bone-in ribeye generously brushed with extra virgin olive oil and grilled with cracked pepper and sea salt. Served with choice of sauce–Cremini mushroom ragu or Gorgonzola sauce

FILETTO ALLA GRIGLIA (GF)

39
6 oz. filet mignon topped with cremini mushrooms and red wine ragu finished with fresh rosemary

MAIALE AL MELA (GF)

31
Grilled frenched pork chop topped with baked apples and melted gorgonzola cheese finished with a red wine and aged balsamic reduction

POLLO/VITELLO

Served with roasted red potatoes and vegetable. (GF upon request)

MARSALA

26

Floured and sautéed in a mushroom marsala wine sauce - Chicken

Veal (29)

POLLO ADRIATICO

32
Boneless chicken breast with crab meat and asparagus in a garlic and basil white wine cream sauce

POLLO SICILIANO

28
Boneless chicken breast with sun-dried tomatoes, artichokes and asparagus in a cream sauce

VITELLO CIPPOLA

29
Veal delicately sautéed with caramelized onions, wild mushrooms and red wine and veal reduction

VITELLO MARE E TERRA

31
Veal with shrimp, asparagus and oven roasted tomatoes in a butter and wine sauce

VITELLO SALTIMBOCCA

29
Veal sautéed in a white wine sauce with prosciutto and sage.

(GF) Gluten Free (V) Vegetarian

20% Gratuity will be added to parties of 8 or more.
We will kindly split checks equally.