Calamari coated with grated parmigiano reggiano cheese, pan fried, served over lemon and caper cream sauce.
Asparagus wrapped in prosciutto and mozzarella cheese, served over pesto sauce with crumbled gorgonzola cheese.
Imported italian prosciutto with seasonal accompaniment.
Imported italian air dried beef with arugola and shaved parmigiano reggiano cheese.
Ciabatta bread, grilled with diced tomatoes and basil.
Romaine lettuce with chef's caesar dressing and grated romano cheese.
Arugola, radicchio, endive and fennel tossed with balsamic vinaigrette.
Imported italian mozzarella di bufala cheese with sliced tomatoes and basil, drizzled with extra virgin olive oil.
Angel hair pasta with julienne tomato, capers and basil.
Cremini, shiitake and white button mushrooms sauteed with artichokes and garlic, served over large flat noodles with a drizzle of truffle olive oil.
Lobster, shrimp, calamari and fish sauteed with garlic and tomato sauce, served over spaghetti or rice.
Lobster, asparagus and mushrooms in a light cream sauce served over fettuccine. Available with marinara sauce.
Lobster and shrimp sauteed with spinach and garlic, served with lobster stock over linguine.
Arborio rice in creamy parmigiano reggiano truffle sauce.
Sauteed fresh spinach in garlic olive oil.
Sauteed mixed mushrooms with garlic, parsley and olive oil.
Italian sponge cake soaked in espresso, layered with mascarpone cheese and powdered chocolate.
Flaky tart covered with pastry cream topped with raspberries, red currant, blueberries and black berries.
Custard made from heavy cream, egg yolks and sugar, topped with caramelized sugar.
Chocolate cake layered with chocolate mousse and covered in dark chocolate.
Vanilla flan served with berry coulis and fresh mixed berries.
Twice baked hazelnut cookies.
Lemon sorbet with whipped cream.
Egg yolks, sugar, marsala wine and white wine whisked over heat until frothy, served with a scoop of vanilla ice cream and fresh mixed berries.
Menu for Ristorante Ciao provided by Allmenus.com
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