- Cold Appetizers
- Hot Appetizers
- Main Course Paste
- Manzo, Pesce, Pulpo, Coniglio, Agnello E Pollo
Freshly caught Chilean Salmon from the South Pacific Ocean. Served over a bed of spinach and asparagus cut into bite size sautéed with virgin olive oil and garlic. We will top off this incredible piece of Salmon with caramelized onions.
CARRÉ DI AGNELLO
Three lamb chops extra thick, prepared delicately to keep their natural flavor and tenderness accompanied with fresh asparagus.
PEZZI DI PESCE ALLA CARRETERA
Chunks of grouper prepared in garlic, lemon and white wine. This will be mixed with a separate preparation of fresh raw garlic with olive oil, black & red pepper and strips of freshly boiled tomatoes.
SPAGHETTI COI AS’PARAGI NAPOLI
Shrimps accompanied with garlic, oregano, fresh Italian parsley, black & red pepper with freshly cut asparagus in Anna Maria’s Ristorante special tomato sauce. Available during asparagus season.
Shrimps with capers, mushrooms, tomatoes, oregano and other fresh ingredients to give this dish a colorful touch served on a bed of spaghetti.
FILETTO DI POLLO ALLA NAPOLITANA
Breaded chicken breast fillet with Mozzarella cheese and tomato sauce.
ARAGOSTA FRA DIABLO ALLA FUNGHI Market Price
Spicy Caribbean Lobster meat with mushrooms on a bed of Fettuccini.
FILETTO DI PESCE BIANCO AL LIMONE E VINO BIANCO
Grouper fillet baked delicately with butter, garlic, lemon and white wine.
POLPETTA COI RIGATONI ALLA NAPOLI
Meatballs in fresh Tomato sauce with tube shaped pasta.