Dinner Menu

Dinner Menu

IMPORTED GLASS BOTTLED WATER

Pellegrino Sparkling

Acqua panna Spring

Minestre

  • PASTA FAGIOLI (V)

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

    8

  • MINESTRA DEL GIORNO

    Daily preparation

    10

Insalate

  • INSALATA DELLA CASA (GF) (V)

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

    8

  • INSALATA MANGIA (GF) (V)

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

    15

  • INSALATA DI CESARE

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

    9

  • MEATBALL INSALATA

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

    13

  • ARUGULA BEET INSALATA (GF) (V)

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

    14

  • WEDGE INSALATA (GF)

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

    13

ANTIPASTI

  • MUSSELS ALLA MANGIA (GF)

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

    15

  • EGGPLANT NEAOPLITAN (V)

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

    12

  • ARTICHOKE GIOVANNI (V)

    Marinated half artichoke hearts filled with Italian breading and roasted

    13

  • GAMBERONI COCKTAIL (GF)

    Jumbo shrimp served with cocktail sauce

    18

  • 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 greens5

  • BRUSCHETTA (V)

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

    11

  • CALAMARETTI FRITTI

    Fresh calamari delicately fried served with pomodoro sauce

    14

  • FRESH CAPRESE (GF) (V)

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

    13

  • STUFFED HOT PEPPERS

    Baked with Italian cheeses

    12

  • LOBSTER CRAB CAKE

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

    19

  • MANGIA MEATBALL

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

    12

  • TOASTED RAVIOLI (V)

    Lightly breaded and delicately fried cheese ravioli served with marinara sauce

    11

  • BEANS AND GREENS (GF) (V)

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

    12

  • OLIVE INSALATA (GF) (V)

    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

    12

  • ARANCINE

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

    12

  • LAMB MODESTO (GF)

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

    19

Pizza del Cuoco

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

    12

  • MANGIA ROMA

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

  • MARGHERITA (V)

    House red sauce, fresh mozzarella, basil, olive oil

  • BISTECCA

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

  • AMERICANA

    House sauce, mozzarella, pepperoni

  • VEGETALE (V)

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

  • BIANCO (V)

    Garlic oil, vine ripe tomatoes, mozzarella cheese and onion

Specialty Pasta

  • Ravioli Rosa (V)

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

    21

  • Linguine Mari E Monti

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

    31

  • GNOCCHI ALLA MANGIA (V)

    Made in house Ricotta dumplings tossed with plum tomato sauce

    21

  • LINGUINE SCAMPI

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

    31

  • INTEGRALI GRANO

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

    26

  • PENNE AL GORGONZOLA

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

    23

  • HOT PEPPER MARINARA (V)

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

    23

  • PENNE PRIMAVERA

    21

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

    Add chicken6

    Add shrimp (per shrimp)6

  • PENNE ALLA VODKA (V)

    Penne tossed in the chef ’s vegetarian vodka sauce

    21

  • SICILIANE GRANO (V)

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

    22

  • PENNE BOSCAIOLA

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

    22

  • SHRIMP & CRAB ALFREDO

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

    32

  • TORTELLINI FARCITI

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

    27

  • LOBSTER RAVIOLI

    Lobster filled ravioli in a prosecco cream sauce

    32

  • POLLO FLORENTINE

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

    29

  • LINGUINE ACQUA

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

    32

  • PASTA BROCCOLI SALSICCIA

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

    26

  • SEABASS CIOPPINO

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

    32

  • SPAGHETTI SCOGLIO

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

    31

Mangia Italian Classics

  • PARMESEAN

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

    Chicken25

    Veal29

    Eggplant (V)22

  • FRANCAISE

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

    Chicken25

    Veal29

    Eggplant (V)22

  • MILANESE

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

    Chicken25

    Veal29

    Eggplant (V)22

  • LASAGNA

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

    26

  • VEGETABLE LASAGNA (GF) (V)

    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

    31

  • BRACIOLE

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

    27

  • LINGUINE BOLOGNESE

    A classic Italian meat sauce served with linguine

    26

  • PICATTA ALLA MANGIA

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

    Chicken26

    Veal29

    Salmon31

SUBSTITUTE WHOLE WHEAT OR GLUTEN FREE PASTA – $4.50

Carne E Pesce

Pesce

  • LIMONCELLO SALMONE (GF)

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

    31

  • SALMONE IN PADELLA (GF)

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

    31

  • GAMBERONI ALLA BRACE

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

    31

  • SEAFOOD ITALIANO (GF)

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

    31

La Griglia

Served with garlic mashed potatoes and braised escarole

  • FILETTO ALLA GRIGLIA (GF)

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

    39

  • MAIALE AL MELA (GF)

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

    31

  • COSTATA DI MANZO (GF)

    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

    49

  •                                                                                   (GF) Gluten Free     (V) Vegetarian

Pollo/Vitello

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

  • POLLO SICILIANO

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

    28

  • POLLO ADRIATICO

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

    32

  • MARSALA

    Floured and sautéed in a mushroom marsala wine sauce

    Chicken26

    Veal29

  • VITELLO MARE E TERRA

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

    31

  • VITELLO SALTIMBOCCA

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

    29

  • VITELLO CIPPOLA

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

    29