Angelo's Ristorante

A chef-selected board of Italian meats, artisan cheeses, and roasted vegetables, perfect for sharing.

Seared artichoke hearts topped with oregano breadcrumbs and served with arrabiata and pesto sauces.

Fresh chopped tomatoes, roasted garlic, basil, and olive oil served on crisp toasted bread. Made with fresh, organic produce for a bright and flavorful start.

Tender calamari sautéed with garlic, lemon, and tomato sauce for a fresh and flavorful seafood appetizer.

Fresh Dungeness crab cakes served with arugula, basil aioli, and mango salsa for a bright coastal Italian flavor.

Baby portabella mushrooms sautéed with roasted garlic, pancetta, and rosemary for a deeply savory Italian small plate.

Goat cheese and artichoke cakes blended with scallions and basil, finished with house tomato sauce for a creamy, savory appetizer.

Fresh clams sautéed with garlic, herbs, white wine, and butter for a classic Italian seafood starter.

Grilled and marinated vegetables, olives, and fresh mozzarella, featuring organic produce where available.

Creamy lemon cheesecake with an organic raspberry sauce and a smooth, rich finish.

Classic homemade Italian Spumoni Ice Cream.

Classic Italian tiramisu layered with espresso-soaked cake, mascarpone cream, and cocoa.

Decadent flourless chocolate cake with rich layers of deep cocoa flavor.

Sockeye salmon blackened and served with beurre blanc sauce.

Buccatini pasta with pancetta, cream, egg, peas, and parmesan for a rich and creamy carbonara-style dish.

Buccatini with olive oil, garlic, and pomodoro sauce. Add grilled chicken or Italian sausage for a heartier entrée.

Prawns, scallops, clams, and pancetta served over buccatini in a white wine garlic cream sauce.

Chicken with roasted red peppers, artichokes, and mushrooms in a delicate cream sauce.

Chicken breast baked with provolone cheese and tomato sauce for a classic Italian favorite.

Chicken with parmesan breadcrumbs, sautéed spinach, roasted garlic, and lemon.

Seafood stew with white fish, scallops, prawns, and clams in a tomato herb broth.

Dungeness crab cakes served with arugula and mango corn salsa.

Fresh eggplant grilled with olive oil, balsamic vinegar, and herbs, featuring organic produce where available.

Eggplant baked with provolone and tomato sauce for a rich vegetarian dish.

Prawns, scallops, and clams served over fettuccine in a garlic white wine tomato herb sauce.

Smoked salmon, peas, arugula, and gorgonzola cream tossed with fettuccine for a rich seafood dish.

Classic fettuccine alfredo made with cream, butter, and Parmigiano for a rich and timeless Italian dish.

Fresh vegetables sautéed with garlic, basil, olive oil, and tomato served over fettuccine, featuring organic produce where available.

Premium filet mignon served with gorgonzola port wine or brandy peppercorn sauce, featuring high-quality cuts.

Grilled prawns, scallops, and clams served with dipping sauces.

Grilled salmon with roasted red peppers, capers, olives, artichokes, and lemon butter sauce.

Lobster ravioli flamed with vodka and finished in a creamy tomato sauce. One of Angelo's signature dishes.

Onions, sausage, and roasted red peppers in a creamy tomato sauce over penne.

Chicken, sundried tomato, fresh arugula, and cream sauce tossed with penne pasta.

Chicken sautéed with mushrooms and finished in a Marsala demi-glaze.

Roasted rack of lamb served with red wine demi-glace for a refined entrée.

Rich ribeye steak finished with gorgonzola port wine or brandy peppercorn sauce using premium, high-quality beef.

Shrimp scampi with angel hair pasta, garlic, white wine, tomato, and fresh basil.

Classic Italian spaghetti served with meatballs, Italian sausage, or one of each, finished with a rich house tomato sauce.

Spaghetti tossed with roasted red peppers, spinach, olives, and mushrooms in a fresh basil pesto sauce.

Fresh clams, garlic, and herbs served over spaghetti in your choice of white wine cream sauce or red sauce.

Layers of spinach and Italian cheeses baked in tomato sauce with a touch of pesto for a rich, comforting entrée.

Tender veal sautéed with mushrooms and finished in a rich Marsala demi-glaze.

Veal dusted in oregano breadcrumbs and baked with provolone and tomato sauce.

Veal sautéed with white wine, butter, lemon, and capers.

Tender veal with prosciutto and provolone finished in a Marsala demi-glaze.