Draganetti's Ristorante

Served with onion crisps, red chilies and lemon, served with roasted garlic aioli, and marinara dipping sauces.

Four shrimp sauteed in garlic butter, tossed with artichokes and roasted red pepper, served with grilled baguette.

Served with roasted peppers, spinach, mozzarella, Parmesan, and flatbread crisps.

Lightly-breaded eggplant layered with Pomodoro sauce, Parmesan, and mozzarella cheese.

Mushrooms and red onions roasted with garlic and balsamic.

Romaine, marinated tomatoes, shaved Parmesan, and garlic croutons.

Romaine and spinach served with balsamic vinaigrette, topped with feta crumbles, dried cranberries, and bacon pieces.

Baby greens, cherry tomatoes, red onion, and garlic croutons.

Hand-made meatballs with pancetta, and Pecorino Romano.

Meat sauce, roasted garlic, smoked and fresh Italian sausages.

Fresh ricotta, Romano, and chopped parsley with a classic red sauce and Italian sausage.

Mushrooms, pancetta, peas, and Parmesan cream.

Parmigiano-Reggiano, garlic, and cream.

Breaded, fried boneless breast of chicken topped with traditional marinara and melted mozzarella cheese. Served with linguine.

Cavatappi, roasted mushrooms, sun-dried tomatoes, and cream.

Potato gnocchi tossed in bolognese sauce.

Garlic, pancetta, cream, white wine, and cherry tomatoes.

Cheese stuffed ravioli baked with classic meat sauce, thyme, and mirepoix.

Shrimp tossed with cavatappi pasta, Kalamata olives, broccoli, marinated tomatoes, mirepoix, and pesto.

Breaded and pan-fried tender veal cutlet topped with marinara and melted fresh mozzarella. Served with spaghetti pasta.

Ladyfingers soaked in espresso, coffee liqueur, and rum, layered with mascarpone cheese and whipped cream, dusted with cocoa.

In house made and delicious, every chocolate lover's dream.

A traditional favorite of whipped ricotta and chocolate chips in a pastry shell, topped with powdered sugar.