Biagio Ristorante & Bar

Served with mango and pineapple salsa gf

Golden and lightly fried rice, beef, peas and cheese served with marinara dipping sauce

Four refreshingly chilled jumbo shrimp gf

We didnt create it, but we perfected it

Classic style with lemon-garlic aioli

Calamari tossed in a sweet thai chili sauce with scallions, cilantro, lime and cherry peppers

Simmered in San Marzano tomato sauce and topped with grated cheese

Thinly sliced eggplant rolled with ricotta cheese and topped with a light tomato sauce

Sweet grape tomatoes, fresh mozarella, olives, capers and basil

Combination of prosciutto, mortadella, sopressata, aged cheese and olive medley gf

Shaved steak, onions and cheddar cheese with spicy ketchup

Jumbo lump crab cakes served with corn, red pepper relish and remoulade

Hearts of romaine, shaved parmesan and fresh baked croutons

Mixed greens tossed with roasted red pepper vinaigrette, wrapped with english cucumber

Mesculin greens, grape tomatoes, cucumbers and balsamic vinaigrette gf

Mozzarella, tomatoes, fresh basil and evoc gf

Roasted Anjou pear, gorgonzola, dried cranberries, mesculin and walnuts tossed with an orange-cranberry vinaigrette

Plump lobster filled homemade ravioli in a lobster cream sauce topped with a lobster claw and half lobster tail finished with asparagus

Sauteed butterfly shrimp tossed in a light tomato sauce with calamata olives, capers and asparagus tips

Crisp cheese-filled ravioli toasted to perfection

Crumbled italian sausage tossed with broccoli rabe, evoo, garlic and red pepper flakes

Spicy italian cured meat and ricotta cheese pillows wrapped in a black pepper pasta with a fresh tomato basil sauce

Homemade wide ribbons of pasta smothered in a savory rich red wine, tomato and meat sauce

Tossed in a white wine, garlic and butter sauce with grated parmesan cheese

Ravioli pillows stuffed with sweet figs, mascarpone cheese and walnuts, dressed in a light lemon cream sauce

Traditional classic

Diced roasted eggplant, red peppers, calamata olives and fresh basil in a light tomato sauce

Creamy arborio rice, wild mushrooms, red wine and aged parmesan cheese

Homemade tortellini with prosciutto and spring peas in a light cream sauce

Sausage, roasted grape tomatoes, sliced hot cherry peppers, spinach and mozzarella cheese

Roasted grape tomatoes, basil and fresh mozzarella

Toasted with garlic and herbs

Served with a lemon and white Belgian chocolate risotto and grilled asparagus gf

Finished in an saffron beurre blanc and served over a potato pancake topped with sauteed spinach and beet chips gf

Scrod encrusted with herbed bread crumbs served with Yukon Gold mashed potatoes and green beans

Succulent little neck clams over a bed of linguine tossed with chopped clams, garlic and white wine

Organic farm-raised chicken breast topped with prosciutto, sage, provolone cheese and mushrooms

Organic farm-raised chicken breast sauteed with white wine, lemon, mushrooms and capers

Traditional classic served with toasted ravioli

Grilled petite filet in a brandy reduction sauce served with wild mushroom risotto and grilled asparagus wrapped in prosciutto gf

House-marinated tips served with roasted red bliss potatoes and cherry peppers gf