Per Person.

Over crostini with ariani aioli.

Served with arianis own salsa pomodoro sauce.

Penne sauteed with onion, pancetta, vodka and creamy tomato sauce.

Arianis version of Italian mac and cheese.

Sauteed in creamy cheese sauce.

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

Platter of stuffed eggplant, baked with light tomato sauce and melted fontina cheese, served with vegetables and linguni.

Mild Italian style sausage, grilled and sliced, then sauteed with onion, mushroom, white wine, touch of tomato and tossed with penne pasta.

Sauteed with fresh garlic, olive oil, broccoli florets and blend of forest mushrooms.

Yellow fin sushi grade, pan-seared, lightly blackened, finished with brandy and seafood stock reduction. Served with linguine white clam sauce.

Topped with crab and lobster meat, asparagus and bernaise. Baked in lobster bisque sauce. Served with linguine white clam sauce.

6 large shrimp sauteed to order in our own flavorful red-clam sauce, arranged over linguine pasta, with vegetables.

Baked in special lobster bisque sauce, with lump crab meat, sprinkled with oreganata bread crumbs.

Saffron flavored risotto with sauteed shrimp, tuscan sausage, julienne of fresh chicken breast, with green peas and diced roasted red pepper.

Dusted with specially seasoned flour and elegantly fried in vegetable oil. Served with linguine white clam sauce.

Platter of sauteed shrimp, calamari, mussels and fish filet in light fra diavolo seafood - marinara sauce.

Sauteed in mushroom demi-glace sauce with eggplant, prosciutto, fontina cheese and over fettuccine Alfredo.

Platter combo of lean pork medallion, chicken breast and beef fillet medallion with vegetable and istrian potato.

Pan-grilled, sauteed with onion, finely chopped meaty bacon and touch of wine - demiglace reduction.

Perfectly seasoned and grilled. Finished with Italian prosciutto and melted fontina cheese.

Twin petite, pan-seared filet mignon is stuffed with duxelle of wild mushrooms. Baked, wrapped in fontina cheese and puff pastry.

Rack of lamb, cut in rib chops, seasoned and grilled to perfection. Served with istrian potato and vegetable.

Cutlets are lightly hand breaded and elegantly pan-fried. Topped with sauteed mushrooms mix and melted quattro formaggi cheese.

For 2.