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

  9

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

  14

• 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

  12

• ARUGULA BEET INSALATA (GF) (V)

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

  13

• WEDGE INSALATA (GF)

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

  12

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

  10

• 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

  11

• TOASTED RAVIOLI (V)

  Lightly breaded and delicately fried cheese ravioli served with marinara sauce

  10

• BEANS AND GREENS (GF) (V)

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

  11

• 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

  11

• 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

• 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

  30

• GNOCCHI ALLA MANGIA (V)

  Made in house Ricotta dumplings tossed with plum tomato sauce

  20

• 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

  22

• HOT PEPPER MARINARA (V)

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

  22

• 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

  21

• PENNE BOSCAIOLA

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

  21

• 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

  26

• LOBSTER RAVIOLI

  Lobster filled ravioli in a prosecco cream sauce

  31

• POLLO FLORENTINE

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

  28

• 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

  25

• 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

• PARMESEAN

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

  Chicken25

  Veal29

  Eggplant (V)21

• FRANCAISE

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

  Chicken25

  Veal29

  Eggplant (V)21

• MILANESE

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

  Chicken25

  Veal29

  Eggplant (V)21

• LASAGNA

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

  25

• 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

  29

• BRACIOLE

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

  26

• LINGUINE BOLOGNESE

  A classic Italian meat sauce served with linguine

  25

• PICATTA ALLA MANGIA

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

  Chicken25

  Veal29

  Salmon31

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

  26

• POLLO ADRIATICO

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

  31

• MARSALA

  Floured and sautéed in a mushroom marsala wine sauce

  Chicken25

  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