Ariani Ristorante Italiano

chicken alla ariani

sautéed in our mushroom sauce, topped with eggplant, prosciutto melted fontina cheese. over fettuccini alfredo.

sausage "florentine" caserolle

two grilled and sliced tuscan sausage, sautéed in pink tomato sauce with spinach and penne. baked with quattro formaggi cheese blend.

penne alla vodka

sautéed onion, meaty bacon, vodka, in flavorful aurora sauce.

baked manicotti "al forno"

pasta crepes, stuffed with homemade cheese blend. served with spinach.

fettuccine alla carbonara

sautéed onion, meaty bacon and peas in our creamy alfredo sauce.

penne alla "puttanesca"

spicy, flavorful tomato, onion, capers, anchovies and black olives sauce.

parmigiana combo

hand breaded, veal, chicken and shrimp. topped with melted mozzarella and baked in our special tomato sauce.

fish and shrimp "riviera"

lightly egg washed, then sautéed in artichoke, capers in lemon-butter white wine sauce. over spaghettini in same sauce.

basket of our special cheesy garlic bread

ariani's meatballs parmigiana - casserole

homemade chicken liver pate "contadina"

chef dario's special artichoke - spinach dip

(for two)

ariani's antipasto salad

spring mix, tomato, italian prosciutto, mozzarella, pesto genovese and balsamic glaze

fresh mozzarella "caprese"

lovely presentation, great start for two

istrian house salad

blend of diced vine ripped tomato, onion, peppers, cannellini beans with italian dressing

classic caesar salad

hand cut romaine lettuce with seasoned croutons in caesar-parmesan cheese dressing

bruschetta "contadina"

blend of diced tomato, peppers and onion in italian dressing. served over crostini

chicken liver pate

homemade - all time favorite. spreaded over crostini

creamy-targaon escargot

chef dario's special presentation. over crostini

fried calamari "veneziana"

dusted in seasoned flour and fried. with side of our marinara sauce

gourmet meatballs "parma"

baked in tomato sauce with melted fontina cheese. casserole presentation

tiramisu

limoncello mascarpone cake

amaretto almond cake

spumoni bomba

ricotta pistachio cake

chocolate cake

cannoli

chicken breast

pork medallions

hand breaded and pan-fried. served over istrian salad

veal cutlets

lightly hand breaded and fried. finished with prosciutto and melted fontina cheese

veal scallopine

alla "milanese"

"san danielle"

twin petite, pan-grilled in mushroom demiglace, prosciutto and melted cheese

filet mignon alla "ariani"

twin petite, pan-grilled stuffed with mushroom, cheese. baked in puff pastry

filet mignon "wellington"

pan-grilled, sautéed with onion, meaty bacon and wine - demiglace reduction

calf liver alla "veneziana"

spaghettini - penne - fettuccine

blend of sautéed meats, italian pasta, filled with cheeses and tomato

lasagna bolognese • al forno"

with grilled chicken

fettuccine alfredo

penne “al padrino"

sautéed with garlic, olive oil, broccoli florets, and blend of sautéed mushrooms

tuscan sausage “contadina"

penne, italian sausage, sautéed with onion, mushroom, white wine and tomato

penne vodka sauce

meaty bacon, caramelized onion, vodka, in creamy tomato

eggplant rollatine parma

cheese blend stuffed, baked with light tomato sauce and melted fontina cheese

ariani's red clam sauce. over spaghettini

shrimp alla ariani"

sautéed in light fra diavolo - ariani's red clam sauce. over spaghettini

filet of salmon "oscar"

with lump crabmeat, poached asparagus and béarnaise. in lobster bisque sauce

crab meat stuffed loin of tilapia

baked in our lobster bisque sauce. serve with spaghettini white clam sauce

shrimp "alla parmigiana"

hand breaded, fried, baked with tomato sauce and topped melted fontina cheese

ariani's style - paella

saffron flavored risotto with shrimp, tuscan sausage and chicken, with green peas

brodetto - zuppa fruta di mare

platter of sautéed shrimp, calamari, mussels and fish filet, in light fra diavolo sauce

eggplant rollatine parma

beef filet mignon "carpaccio"

pounded thin, and served raw with shredded parmesan cheese, capers, sliced onion and dressed with evoo and balsamic glaze

blackened shrimp "riviera"

lightly blackened shrimps are served over crostini. in white wine, lemon, butter sauce, artichoke, roasted red peppers and capers

artichoke hearts "florentine" (for two)

sautéed artichoke hearts with garlic, spinach and alfredo sauce, served in casserole, topped with melted quarto formaggi mix

mussels - prince edward island

"-alla posillipo" light fra diavolo or "-alla luciana" scampi sauce

homemade manicoti "al forno"

twin pasta crepes, filled with a cheese blend stuffing. baked in light tomato sauce. finished with melted fontina cheese

chicken "alla ariani" | all time favorite

sautéed in our marsala mushroom sauce, topped with eggplant, prosciutto and melted fontina cheese. served over fettuccini alfredo and vegetable

veal, shrimp and chicken - parmigiana combo

veal, shrimp and chicken, lightly breaded, fried and baked in our light tomato sauce, with melted fontina cheese. with pasta and spinach

ariani's lambuco

lamb shanks are seasoned, browned and after that slowly braised in flavorful garlic, rosemary, wine au jus. served with istrian potato and spinach

rack of lamb - platter

hand cut in to six rib chops, seasoned and grilled to perfection. arranged over istrian potato with side of vegetable

chilean sea bass "oscar style"

topped with lump crab meat, pouched bake in our lohston