Ristorante Ferrantelli

tender squid lightly dusted then fried and served with a marinara sauce

artichoke hearts rolled in panko bread crumbs then fried in lemon oil

shrimp tossed in a creamy orange dressing over a bed of mixed greens, red onions and tomatoes

crisp Romaine lettuce tossed in a traditional Caesar dressing with garlic croutons

Romaine lettuce, pine nuts, gorgonzola cheese, quartered tomatoes, shaved red onions tossed in Chianti vinaigrette with a chicken breast

pan seared filet mignon served with mixed greens tossed in a lemon dressing

tuna over a bed of tomatoes, green beans, mixed lettuce, egg and anchovies in a herb dressing

mediterranean striped bass pan seared with pesto served with artichokes, potatoes, olives and capers

charbroiled king calamari steak served over marinated shaved aromatic root vegetables

grilled shrimp and scallops, capers, onions, tomatoes and olives over mixed baby greens

Atlantic salmon poached over a bed of cucumber wafers topped with a dill cream sauce

lump crab meat risotto cake over mixed baby greens with chilled asparagus

a fresh salmon trout wrapped in bacon oven roasted over a bed of baby spinach with a rasberry sauce

fresh rish rolled in a five peppercorn crust sauteed and finished with lemon butter

pork chop charbroiled with rosemary, lemon, white wine and extra virgin olive oil

veal scaloppini sauteed in a mushroom Marsala wine demi-glace, accompanied with oven roasted tomatoes and our daily potato creation

fresh manila clams sauteed with fresh herbs, garlic and pinot girgio wine over a bed of linguine pasta

chicken breast in a four cheese sauce with mushrooms wrapped in a crepe then baked and topped with parmigiano

shrimp, scallops and mussels sauteed in a spicy tomato broth over spaghetti pasta

filet mignon tips, caramelized onions, gorgonzola cheese in a red wine cream sauce over pappardelle

chicken breast rolled in panko breadcrumbs topped with fontina and mozzarella cheese then baked in a marinara sauce

chicken breast sauteed in a lemon butter caper white wine sauce

a New York steak seared to your desire and finished in a brandy green peppercorn sauce

angel hair pasta tossed in a rich parmesan cheese cream sauce with pancetta, shallots

bow tie pasta with fresh Atlantic salmon, asparagus, and roasted garlic in a lemon cream sauce

sheets of pasta with layers of ricotta, mozzarella ground beef and veal baked with a marinara sauce

homemade meatballs over spaghetti pasta in a marinara sauce

homemade ravioli filled with spinach and ricotta cheese then finished in a fresh cherry tomato, basil sauce

seared scallops over a pillow of sauteed leeks and spinach painted with a mustard aioli and drizzled with a chive oil

thin slices of filet mignon served in a pesto sauce with arugula, shaved parmigiano and lemon

steamed mussels, clams, shrimps, scallops and calamari served with extra virgin olive oil and lemon

smoked Norwegian salmon drizzled with three sauces: saffron balsamic; white balsamic, aged balsamic

diced fresh tomato with garlic, basil, extra virgin olive oil and black olives

cantaloupe melon wrapped with prosciutto di parma

fresh mozzarella, roasted and fresh tomatoes, basil, oregano and extra virgin olive oil

portobello mushroom rolled in Panko bread crumbs pan seared, crowned with aromatic herb encrusted cheese, finished in a lemon oil

artichoke hearts, fried to a golden brown and served with parmigiano reggiano, garlic, lemon and extra virgin olive oil

thinly sliced cured Italian meat cornets combined with the Chef's four cheese mixture

tender squid fried to a golden brown and served with a side of marinara sauce

sauteed manila clams, mussels with garlic, fresh herbs and white wine-available in a white or red sauce

2000 fresh prawns sauteed with garlic, basil, fresh tomatoes, white wine and cream, flambeed with Pernod

scampi in a pernod basil cream sauce, scallops with lemon butter and capers, calamari with marinara and artichoke hearts with parmigiano and lemon. (per person, two or more)

fresh homemade soup of the day

boston, arugula, radicchio and red leaf lettuces with onion, tomato, gorgonzola and parmigiano cheese, in a light balsamic vinaigrette dressing

shrimp, scallops, tomato, onion, black olives served over wild lettuce with lemon and extra virgin olive oil

fresh, crisp Romaine lettuce tossed in a traditional Caesar dressing, with garlic croutons and parmigiano reggiano

baby spinach with bacon, garlic, lemon mustard, onion, parmesan and walnuts flambeed with cognac, (per person, two or more)

angel hair pasta with fresh tomatoes, basil, garlic and fresh buffalo mozzarella

penne pasta with fresh broccoli, diced tomato, white wine and parmigiano reggiano

rigatoni pasta with sirloin of beef, parmigiano reggiano in a tomato ragout

shell pasta with roasted chicken, roasted tomatoes, bell peppers, garlic, fresh oregano, virgin olive oil and parmigiano reggiano

a plate of our two most requested ravioli; filet mignon and gorgonzola ravioli, and lobster with cream cheese ravioli, both finished in a Lorenzo sauce

potato dumplings tossed with tomato, fresh basil, mozzarella heese au gratin

pappardelle pasta with Italian sausage, mushrooms, shallots, and a touch of sherry in a cream sauce

homemade ravioli filled ricotta cheese and spinach, served with a tomato, basil and garlic sauce

veal and cheese stuffed dumplings with mushrooms, prosciutto, garlic and white wine cream sauce

lmanilia clams, garlic, fresh parsley, crushed red pepper, pinot grigio and extra virgin olive oil over linguine pasta

shrimp, artichokes, garlic, parmigiana reggiano and sherry-cream sauce with homemade fettuccine

calamari sauteed with garlic, capers, black olives in a spicy tomato sauce over linguine

alobster, Hawaiian prawns, scallops, mussels, clams and garlic in a spicy tomato sauce

shrimp, bay scallops, mussels, shallots, garlic, saffron diced tomatoes and chardonnay wine with arborio rice

arborio rice with porcini mushrooms, pancetta, shallots, extra virgin olive oil and parmigiano reggiano

fresh crab and asparagus slivers on a bed of lightly spicy arborio rice finished with a touch of moscato d'asti

veal scaloppini sauteed with capers and pinot grigio wine, lemon and butter, capers and pinot grigio

veal scaloppini sauteed with garlic, mushrooms and Italian fresh herbs in a marsala wine sauce

pork chops sauteed with mushrooms, bell peppers and provolone cheese served in a peppercorn sauce

veal scaloppini, prosciutto, mozzarella, sauteed in a fresh sage, black pepper, garlic and dry sherry sauce

Hawaiian prawns butter-fried in their shells, sauteed with extra virgin olive oil, garlic and spicy marinara sauce over linguine pasta

succulent lobster tail and tender filet mignon served with a creamy tarragon sauce and fresh vegetables

Chef dana selects and prepares three to five varieties of fresh fish daily

lobster tail, Hawaiian prawns, mussels, clams, scallops, and our fish of the day in a light tomato broth with garlic crostini

filet mignon, Italian sausage, lamb chop, and pork chop, marinated and charbroiled Italian style

lobster, Hawaiian prawns, calamari steak and fresh fish of the day marinated and charbroiled Italian style

filet mignon sauteed with shallots, rosemary, barolo wine and melted gorgonzola cheese on a roasted portobello mushroom

New Zealand rack of lamb with mustard, herbs, mint jelly and garlic crust, oven roasted in a rosemary demi-glance

pepper crusted rib eye steak, pan seared with onions and mushrooms, in a brandy demi-glace sauce

charbroiled chicken breast with wild mushrooms, tomatoes, garlic and wine sauce

braised chicken breast with artichoke hearts in Alfredo sauce. Served with fettuccine pasta

herb crusted chicken breast sauteed and baked with mozzarella, parmigiana reggiano and marinara sauce