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Pan-fried calamari tossed in a butter sauce with banana peppers, freshly squeezed lemon and fresh parsley.
Spicy, gluten-free. Sauteed point judith littlenecks done in a red or white broth with garlic, red onion, rose maryand a hint of jalapeno and garnished with a focaccia crostini.
Pan-fried calamari tossed in a balsamic reduction with fresh basil, plum tomatoes, jalapenos and red onion.
Gluten-free. Thinly sliced scallion ash rubbed filet mignon rubbed with caper berries, marinated artichokes, baby arugulaand shaved Parmigiana cheese.
Vegetarian. Thinly sliced eggplant breaded, pan-fried, rolled with fresh mozzarella and basil. Baked and topped with a kalamata olive San Marzano sauce.
4 artichoke hearts stuffed with a white truffle infused goat cheese, breadedand fried, then placed over thin cut prosciutto and topped with an aged balsamic pancetta cream sauce.
Gluten-free. 5 jumbo shrimp served ice-cold with our spicy horseradish cocktail sauce.
4 mozzarella triangle, breaded and pan-fried and placed over a San Marzano tomato sauce.
Vegetarian, gluten-free. Jumbo Portobello cap baked and stuffed with sauteed spinach, mozzarella cheese, roasted artichokesand roasted red peppers. Finished with an aged gorgonzola cream sauce.
Vegetarian. Mix of romaine lettuce, plum tomato, cucumber, red onion, olives and shredded carrot. Tossed with our house balsamic vinaigrette.
Vegetarian. Fresh baby spinach tossed with a balsamic vinaigrette, strawberries, gorgonzola cheese, candied walnuts and sliced red onion.
Vegetarian. Crisp romaine lettuce tossed in our housemade caesar dressing, topped with grated Parmesan cheese and garlic croutons.
Vegetarian. Sliced vine ripened tomato, cucumber, fresh mozzarella, red onion and fresh basil, drizzled with an aged balsamic reduction and xvoo.
Vegetarian. Wedges of iceberg lettuce topped with blue cheese dressing, applewood smoked bacon, crumbled blue cheese, garnished with a hardboiled egg.
Vegetarian. Baby arugula tossed with baked pears, candied walnuts, shredded Parmesan cheese, tossed in a rice wine vinaigrette.
Vegetarian. Grilled pizza with mozzarella cheese, marinated artichoke hearts, prosciutto di parma, sauteed spinach, reggiano parmigiano and truffle oil.
Grilled pizza topped with mozzarella cheese, grilled eggplant, roasted red peppers, goat cheese and drizzled with a balsamic reduction.
Vegetarian. Grilled pizza with a Romano tomato sauce, fresh mozzarella, basil and xvoo.
Toasted tuscan bread topped with a gorgonzola cream sauce with sliced beef tenderloin, roasted red peppers and fresh parsley.
Toasted tuscan bread topped with white truffle infused goat cheese, thinly sliced prosciutto di parma, sauteed spinach and shaved Parmesan reggiano cheese with an aged balsamic reduction.
Vegetarian. Toasted tuscan bread topped with sliced roma tomatoes, mozzarella cheese and fresh basil and drizzled with a first press EVOO.
Vegetarian. Capellini pasta tossed with sauteed garlic, chopped san marzano tomatoes, fresh basil and grated Parmesan cheese.
Fresh tagliatelle pasta tossed in a bologna style meat sauce containing beef, veal and lamb and grated reggiano Parmigiana cheese.
Penne pasta done in a pink cream sauce with grilled chicken, crispy pancetta, fresh basil and grated Parmesan cheese.
Spicy. Cappellini pasta done in a spicy San Marzano tomato sauce with white wine, shrimp, scallops, littlenecks, mussels and calamari.
Spicy, vegetarian. Jumbo ricotta cheese raviolis done in a spicy tomato sauce, tossed with mozzarella cheese and fresh basil.
5 jumbo raviolis filled with lobster meat, then sauteed in a pink cream sauce, garnished with grilled shrimp and grilled asparagus.
Rigatoni pasta done in a light cream sauce with sauteed veal sausage, hint of nutmeg, crushed red pepper seed and fresh parsley.
Vegetarian. Potato gnocchi tossed in a San Marzano tomato sauce, then baked with mozzarella cheese, provolone cheeseand buffalo mozzarella and garnished with fresh basil.
Butternut squash filled ravioli done in a frangelico cream sauce with grilled chicken and garnished with candied walnuts.
Ear shaped pasta tossed in a light aioli with ground veal sausage, rabe, black olives and grated Parmesan cheese finished with marscapone.
Vegetarian. Spaghetti pasta tossed with sauteed vidalia onions, fresh greens, truffle oiland grated parmesan cheese and drizzled with EVOO.
Gluten-free. Creamy arborio rice with grilled asparagus, sun-dried tomatoes and crispy pancetta tossed with fresh cracked cold-water lobster meat.
Gluten-free. Grilled chicken breast baked with sauteed spinach, fresh mozzarella cheese then topped with a plum tomato white wine garlic butter sauce with fresh basil and served with mashed potato.
Grilled rack of lamb encrusted with Dijon mustard and panko crumb, then placed over a butternut squash risotto and garnished with prosciutto wrapped asparagus.
Pan fried, hammer flattened chicken breast baked with mozzarella cheese and topped with a san marzano tomato sauce over penne pasta.
Gluten-free. Veal tenderloins grilled then baked with prosciutto, then topped with a pink lobster cream sauce served mashed potato.
Pan fried veal cutlet baked with provolone cheese and then placed over penne pasta.
Breaded and fried eggplant topped with a san marzano tomato sauce and served over penne pasta.
Gluten-free. Grilled maple glazed faroe island salmon and served with mashed potato.
Spicy, gluten-free. Stewed seafood consisting of shrimp, scallops, littlenecks, mussels, haddock, calamariand lobster meat done in chicken broth, white wine and San Marzano tomatoes with fresh herbs.
Gluten-free. Grilled fillet mignon cooked to perfection, baked with gorgonzola cheese and crispy pancetta, then drizzled with a sweet beef demi-glaze served with mashed potato.
Gluten-free. Baked haddock topped with a champagne plum tomato garlic butter sauce and basil served with garlic mashed potatoes.
Gluten-free. Grilled 6 Ounces filet placed with 2 colossal baked stuffed shrimp, then topped with a garlic butter sauce, served with mashed potato.
Gluten-free. Grilled rosemary and white wine marinated turkey breast served with fingerling potatoes and grilled asparagus.
Gluten-free. Grilled array of meat including filet, veal tenderloin, veal sausageand grilled chicken placed with our house ala mama sauce served with mashed potato.
Gluten-free. 18 oz. ribeye served with a banana pepper, kalamata olive and fresh herb garlic sauce, placed with fingerling potatoes and grilled asparagus.
Layered coffee soaked ladyfingers with a cocoa topped mascarpone cream.
4" tall vanilla cheesecake with a graham cracker crust.
Chocolate dipped hard shell cannoli and stuffed with a housemade ricotta filing.
A tasting trio of gelato (chef choice).
Vanilla custard encrusted in a hard sugar shell.
Bananas sauteed in a brown sugar banana liqueur sauce, over vanilla ice cream.
Menu for Parma Ristorante provided by Allmenus.com
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