Mangione's

Capicola, sopressata, prosciutto, marinated artichokes, whole olives, cherry tomatoes, mozzarella and asiago cheeses, fresh sweet peppers, and grilled Italian bread.

Fresh calamari, lightly breaded and fried. Served with mama's red sauce.

Artichoke hearts stuffed with cream cheese, lemon zest, basil, and crushed red pepper, breaded and deep fried. Served with lemon basil aioli.

Warm goat cheese, spinach and cream dip, served with house made bread knots.

Roasted red pepper risotto balls stuffed with fresh mozzarella and herbs, breaded and deep fried.

Italian bread brushed with olive oil, topped with roasted garlic spread and mozzarella cheese.

Fresh mozzarella, Roma tomatoes, herbs, garlic and olive oil on toasted Italian bread.

Fresh P.E.I. mussels sauteed with onions and garlic, finished in a spicy tomato fennel broth, served with grilled Italian bread.

Grilled Romaine hearts, gorgonzola dressing, diced tomatoes, pancetta, scallions, and balsamic glaze.

Crisp Romaine lettuce tossed in Caesar dressing, shaved Asiago and herb croutons.

Spring mix tossed in house dressing, fresh red pepper, marinated artichokes, and olives.

Roma tomato, fresh mozzarella, olive oil, basil chiffonade, balsamic glaze, and mixed greens.

Ask about our current featured soup.

Zucchini and squash ribbons, garlic, and tomatoes, sauteed in extra Virgin olive oil, tossed with spaghetti.

Pancetta and garlic sauteed in olive oil, tossed with spaghetti in a traditional egg and cheese carbonara sauce.

Spaghetti tossed in red sauce, ground veal, beef, and pork meatballs made in house.

Classic creamy Alfredo sauce, tossed with fettuccine, topped with seared chicken breast or shrimp and pecorino Romano.

Ground beef, veal & pork slow cooked in a rich tomato and vegetable sauce, served with pappardelle.

Italian sausage and rigatoni tossed in ragu bolognese made with ground veal, beef, and pork, topped with mozzarella cheese and bake.

Chicken or breaded eggplant or veal, baked with red sauce and mozzarella, served over fettuccine.

Butterflied pork loin, stuffed with prosciutto, sage, and mozzarella, rolled and slow roasted with potatoes and vegetables with pan sauce.

Sauteed shrimp, clams, and mussels in wine, lemon and olive oil, over tomato, and scallion risotto.

Chicken cutlets, dipped in egg batter and sauteed, finished with lemon basil sauce and served over fettuccine.

Sauteed zucchini, squash, onion, and crimini mushrooms tossed with penne pasta in mama's red sauce. Baked with mozzarella cheese.

Authentic roman lasagna. Seven layers of pasta, creamy besciamella-red sauce, ground veal, beef and pork, mozzarella, pecorino, and herbs.

Sauteed fennel, onions, roasted peppers, and garlic, Bella's blush sauce, rigatoni, grilled Italian sausage.

Shrimp, mussels, clams, calamari, and cod stewed in a classic spicy puttanesca sauce of tomatoes, capers, and olives, served over fettuccine.

Chicken breast or veal, pan seared, mushrooms, shallots, and garlic reduced in marsala wine, served over egg noodles.