La Baraonda Ristorante Italiano

eggplant cubes sauteed with capers, wine soaked raisins, pine nuts, red and yellow bell peppers and onions; slowly cooked with tomato sauce, a touch of spice, cocoa, and cinnamon. served with toasted bread points. this very traditional sicilian appetizer is a must to try.

pan fried crusted portobello mushrooms topped with perigourdine truffle sauce.

creamy risotto cooked with parsley in white wine and chicken broth. topped with shitake mushrooms sauteed with garlic and thyme and flambeed with grappa. shaved parmesan and lemon juice balances the flavors.

toasted bread slices topped with chopped tomatoes, basil, extra virgin olive oil and a balsamic reduction.

italian cold meats and cheeses accompanied with our own mix of pickled vegetables and oils.

squid coated in our special batter, deep fried and served with our tomato aioli and pomodoro sauces.

baby greens tossed beautifully with green apple vinaigrette and topped with green apple slices, gorgonzola cheese and toasted walnuts.

mozzarella di bufala, ripe red tomato slices and fresh basil drizzled with the finest extra virgin olive oil.

lettuce delicately grilled and topped with our own tangy caesar dressing and parmesan shavings

this sardinian soup uses fregula which is similar to couscous- to give texture to a wonderful saffron and tomato broth. clams and prosciutto complete the dish.

pockets stuffed with ground sirloin and topped with our pomodoro sauce

pockets stuffed with crab meat and topped with a delicate sage butter sauce

homemade pasta rolled and stuffed with chicken, spinach, and ricotta cheese, served over a delicate fontina cheese sauce.

wide strips of pasta tossed with a light veal bolognese sauce

hollow straw pasta tossed with pancetta, sauteed red onions, spicy crushed tomato sauce and pecorino cheese.

oven baked pasta layered with veal bolognese sauce

with our unique parmigiano silky and creamy sauce.

distinctive sauce of reduced cream, pancetta, fresh tomatoes and vodka

our interpretation uses pancetta and a gorgonzola cheese sauce

wake up your taste buds with this low fat recipe. sauteed baby shrimp, scallop, clams, garlic, fresh diced tomato in white wine sauce and tossed with linguine.

our finest beef cut. organic aged sterling filet mignon delicately seasoned and grilled to perfection.

organic aged sterling rib eye steak grilled to perfection

lamb chops grilled to perfection serve with rosemary potato and sauteed vegetables.

egg coated and flour dusted veal cutlets, pan fried and topped with a lemon white wine sauce.

veal cutlets sauteed with crimini mushrooms and topped with a thyme marsala wine sauce.

veal cutlets sauteed with capers, lemon juice and white wine

pan fried breaded veal cutles. topped with our pomodoro sauce and mozzarella cheese and finished in the oven, served with pasta.

veal cutlets layered with sage and prosciutto are delicately sauteed with madeira wine.

two jumbo grilled with our special marinade. served with side of yellow rice and sauteed vegetables. this is truly finger liking good.

chicken cutlets and mild italian sausage flambeed with brandy and sauteed with mushrooms, onions and sweet peppers. served with a veal broth reduced sauce.

chicken cutlets sauteed with onions, bell peppers, artichokes, crimini mushrooms and asparagus segments. delicately accented with herbs mix and deglazed with white wine.

chicken cutlets sauteed with onions, carrots, green olives, raisins, capers and pine nuts. deglazed with vin cotto (reduced red wine cooked with cinnamon and honey) and accented with red pepper flakes.

flour dusted chicken breast sauteed with crimini mushrooms and topped with a thyme marsala wine sauce.

chicken cutlets sauteed with capers, lemon juice and white wine

grilled chicken breast, topped with amore sauce sauteed garlic, onions, sun dried tomato paste and fresh diced tomato- finished with roasted blanched almond served with pasta.

grilled fillet of salmon, topped with picatta sauce

pan fried fillet of sole topped with a delicate butter, wine and lemon juice sauce. served over sauteed vegetables.

the filet of sole is delicately pan fried and with shrimp, mussels and squid in wine and butter. the seafood is served over the couscous cooked with cinnamon and saffron, mixed with golden raisins, pine nuts and capers and finished with lemon olive oil.

a delicately pan seared filet of tilapia is topped with a picatta sauce (capers, wine, butter and lemon). served with orzo and sauteed vegetables.