Andiamo Ristorante

BOCCONOTTIUS$ 8,50

Homemade baked ravioli filled with apples and custard cream.

MILLEFOGLIEUS$ 8,50

ayers of flaky pastry with custard and blueberry topping.

TIRAMISÙ US$ 8,50

Andiamo homemade famous Tiramisù.

GELATOUS$ 8,50

Ice cream of the day.

CARPACCIO DI MANZOUS$ 19,00

This slices of raw beef marinated with lemon olive oil. Topped with baby arugula, capers and Pecorino Romano cheese.

INVOLTINI DI MELANZANEUS$ 17,50

Egg plant stuffed with goat cheese in a sun- dried tomato sauce.

COZZE AL FINOCCHIOUS$ 19,00

Mussels sauteed with fennel and oregano in a light spicy white wine sauce.

FRITTO MISTOUS$ 19,00

Fried calamari and veggies tossed with sea salt and fresh leeks.

SPINACI LESSIUS$ 8,00

Sauteed Spinach.

SIDE ORDER OF PASTA US$ 8,00

Served with marinara sauce or olive oil and Parmesan.

SOUP OF THE DAYUS$ 8,00

POTATOES CROQUETTEUS$ 8,00

BABY CARROTS AND SHALLOTSUS$ 7,00

INSALATA DEL BOSCOUS$ 12,00

Baby mixed greens tossed with mini heirloom tomatoes, fennel, red onion, croutons and Pecorino Romano cheese in a garlic and basil vinaigrette.

INSALATA DI SPINACI US$ 13,00

Baby spinach with red beets, toasted almonds, green olives, and gorgonzola cheese in balsamic olive oil.

INSALATA DI FINOCCHIOUS$ 13,00

Shaved fennel, walnuts, and goat cheese in a lemon truffle olive oil.

ORECCHIETTE ALLA BOSCAIOLAUS$ 23,00

Orecchiette pasta sauteed with homemade Italian sausage, mushrooms, spinach and fresh tomatoes in a spicy tomato cream sauce.

LINGUINE DI ZUCCHINEUS$ 19,50

Fresh zucchini linguine, sauteed with mini heirloom tomatoes, green peas, basil and mixed bell peppers in a garlic olive oil.

LINGUINE LUCI JOHNSONUS$ 24,50

Linguine, wild- caught shrimp, cherry tomatoes, mushrooms, and organic arugula in a spicy white wine sauce.

RAVIOLI DI POLLO E PANCETTAUS$ 24,50

House- made saffron ravioli filled with chicken, pancetta, vegetables, red chili flakes and ricotta cheese in a mushroom Marsala sauce.

SPAGHETTI ALLA CARBONARAUS$ 24,00

Spaghetti sauteed with guanciale, cream and egg yolk. Topped with Pecorino Romano cheese.

FETTUCCINE DI SPINACIUS$ 24,50

Homemade spinach fettuccine sauteed with meat ragu and topped with feta cheese.

COSTOLETTE DI AGNELLO AL VINO ROSSOUS$ 34,00

Pan roasted New Zealand lamb chops with baby carrots and rosemary, served over a balsamic and Barolo wine reduction.

FILETTO DI MANZO ALLA GRIGLIAUS$ 34,00

Grilled top sirloin served with mushroom medley in a brandy pan sauce over sauteed spinach.

VITELLO AL LIMONEUS$ 33,00

Veal scallopini sauteed with chives, capers, and fried Meyer lemon slices in a white wine butter sauce.

POLLO ALLA SALTIMBOCCA US$ 31,00

Sauteed chicken breast pounded thin and layered with prosciutto di Parma and sage and served in a brandy shallot pan sauce.