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Alessia's Ristorante Italiano 5251 E. Brown Rd. #108 480-396-2888
ANTIPASTI
BRUSCHETTA con POMODORO 6.75
TOASTED BREAD TOPPED WITH FRESH TOMATO, BASIL, GARLIC & OLIVE OIL.
BRUSCHETTA con SALSICCIA 8.75
TOASTED BREAD, CAPPRINO CHEESE ALL TOPPED WITH HANDMADE SAUSAGE AND POMODORO.
BRUSCHETTA con PROSCUITTO e MARSCOPONE 8.75
TOASTED BREAD, MARSCOPONE CHEESE, FIG JAM TOPPED WITH PROSCUITTO AND BASIL.
CROSTINI al PORCINI 8.75
TOASTED BREAD TOPPED WITH FRESH MOZZARELLA AND SAUTEED BUTTON AND PORCINI MUSHROOMS.
VEGETALI SALTATI 9.75
SEASONAL VEGETABLES SAUTEED WITH TOMATOES, CAPERS, OLIVES AND BASIL.
CALAMARI FRESCO 9.75
CALAMARI SAUTEED WITH FRESH TOMATOES, GARLIC, AND BASIL.
PEPATA di COZZE 9.75
MUSSELS SAUTEED WITH GARLIC, BUTTER AND WHITE WINE.
GAMBERI POMODORO FRESCO 9.75
SHRIMP SAUTEED WITH BACON, GARLIC, BASIL AND WHITE WINE IN FRESH TOMATO SAUCE.
ANTIPASTI MISTO 10.75
FRESH ASSORTMENT OF SLICED ITALIAN MEAT AND CHEESE.
ZUPPA (SOUP)
TORTELLINI ai BRODO 6.00
CHEESE TORTELLINI AND FRESH SPINACH IN CHICKEN BROTH.
INSALATA
INSALATA CONTADINA 5.25
ROMAINE AND FIELD GREENS TOPPED WITH FRESH TOMATOES, MIXED WITH BASIL & GARLIC IN AN ITALIAN DRESSING.
INSALATA GORGONZOLA 6.00
FRESH ROMAINE AND ROMA TOMATOES TOSSED WITH BALSALMIC VINAIGRETTE THEN TOPPED WITH GORGONZOLA CHEESE AND PANCETTA.
CAPRESE 8.75
SLICED TOMATOES, FRESH MOZZARELLA, BASIL, & OLIVE OIL.
INSALATA MILANESE (ENTRÉE SIZE) 16.00
CRISPY BREADED VEAL OVER ROMAINE & FIELD GREENS TOPPED WITH FRESH MOZZARELLA & TOMATOES.
INSALATA POLLO GORGONZOLA (ENTRÉE SIZE) 15.00
SAUTEED CHICKEN BREAST ATOP ROMAINE AND ROMA TOMATOES TOSSED WITH BALSALMIC VINAIGRETTE THEN TOPPED WITH GORGONZOLA CHEESE AND PANCETTA.
*THE CONSUMPTION OF UNDERCOOKED BEEF, POULTRY, OR SEAFOOD MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
PASTA
CHOICE OF: CAPPELINI (ANGEL HAIR), LINGUINI, FETTUCINI, PENNE
ADD AN INSALATA CONTADINA FOR 4.00 OR INSALATA GORGONZOLA FOR 5.00
POMODORO BASILICO 11.00
TOMATO, BASIL, GARLIC & PARMESAN.
AIO OIO 12.00
OLIVE OIL, GARLIC, CAPERS, ANCHOVIES & PARMESAN.
ERBE 13.00
ROSEMARY, BASIL, SAGE, ONION, GARLIC, & TOMATO SAUCE WITH PARMESAN.
ALFREDO 14.00
A WONDERFUL CREAMY PARMESAN CHEESE SAUCE MADE FROM SCRATCH.
AMATRICIANA 15.00
BACON, ONION, GARLIC, & WHITE WINE IN A RED SAUCE WITH PARMESAN.
PESTO 14.00
OLIVE OIL, FRESH BASIL, GARLIC, & PARMESAN.
PUTTANESCA 14.00
ONIONS, GARLIC, BLACK & KALAMATA OLIVES, CAPERS, PARMESAN & ANCHOVY IN A RED SAUCE.
CARBONARA 16.00
BACON, HOMEMADE SAUSAGE, SAUTEED EGG & PARMESAN IN A WHITE SAUCE.
STRANGOLA 16.00
HOMEMADE ITALIAN SAUSAGE SAUTEED WITH ONIONS, BUTTON MUSHROOMS WITH PARMESAN.
PRIMAVERA 15.00
ONIONS, GARLIC, SEASONAL VEGETABLES & HERBS IN A RED OR PINK SAUCE.
BOLOGNESE 16.00
GROUND BEEF, CARROTS, CELERY, ONIONS IN A TOMATO SAUCE WITH PARMESAN.
VONGOLE 16.00
CHOPPED CLAMS, CAPERS, GARLIC, WHITE WINE, WITH A LIGHT TOMATO SAUCE.
CHE CALAMARI 18.00
CALAMARI SAUTEED WITH FRESH TOMATOES, GARLIC, AND BASIL. SPICY
GAMBERI 18.00
SHRIMP SAUTEED IN OLIVE OIL, GARLIC, LEMON, & BASIL IN A FRESH TOMATO SAUCE.
MARE SEAFOOD 18.00
CHOPPED CLAMS, MUSSELS, CLAMS, SHRIMP, CALAMARI, FISH, GARLIC, & CAPERS IN A LIGHT TOMATO SAUCE.
PESCE PUTTANESCA 18.00
SAUTEED FISH, ONIONS, GARLIC, BLACK AND KALAMATA OLIVES, CAPERS, PARMESAN & ANCHOVY IN A RED SAUCE.
ADD CHICKEN OR HOMEMADE SAUSAGE TO ANY DISH FOR 4.00
ADD 6 SHRIMP TO ANY DISH FOR 7.00
*THE CONSUMPTION OF UNDERCOOKED BEEF, POULTRY, OR SEAFOOD MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
RAVIOLI
CHEESE RAVIOLI 12.00
CHEESE FILLED RAVIOLI WITH BASIL PARMESAN AND GARLIC IN A RED SAUCE.
SPINACH RAVIOLI 15.00
RAVIOLI FILLED WITH SPINACH AND GARLIC SERVED IN A CREAMY SAGE, PARMESAN AND BECHEMEL SAUCE.
RAVIOLI ARRAGOSTA 18.00
LOBSTER RAVIOLI SERVED IN A PINK SAUCE.
TORTELLINI
POMOBASIL 14.00
TOMATO, BASIL, GARLIC & PARMESAN.
BOLOGNESE 17.00
GROUND BEEF, CARROTS, CELERY, ONIONS, GARLIC IN A TOMATO SAUCE WITH PARMESAN.
BRUNELLO 17.00
FRESH SAUTEED PANCETTA AND PEAS TOSSED IN A GARLIC CREAM SAUCE WITH PARMESAN.
GNOCCHI
ITALIAN SEMOLINA POTATO DUMPLINGS
POMOBASIL 14.00
TOMATO, BASIL, GARLIC & PARMESAN.
AMATRICIANA 16.00
BACON, ONION, GARLIC, & WHITE WINE IN A TOMATO SAUCE WITH PARMESAN.
GORGONZOLA 16.00
CREAMY GORGONZOLA CHEESE SAUCE WITH GARLIC.
GNOCCHI ALLA BRIAN 17.00
HOMEMADE SAUSAGE, RED BELL PEPPERS IN A GARLIC CREAM SAUCE WITH PARMESAN
RISOTTO
PESCATORA SUD (Southern) 18.00
FRESH FISH, SHRIMP, MUSSELS, CLAMS, CHOPPED CLAMS, CALAMARI, GARLIC AND CAPERS SAUTEED IN A WHITE WINE SPICY TOMATO SAUCE.
PESCATORA NORD (Northern) 18.00
FRESH FISH, SHRIMP, MUSSELS, CLAMS, CHOPPED CLAMS, CALAMARI, GARLIC AND CAPERS SAUTEED IN A WHITE WINE SAUCE.
RISOTTO NORCINA 18.00
HOMEMADE ITALIAN SAUSAGE SAUTEED WITH ONIONS AND BUTTON MUSHROOMS THEN TOSSED WITH PARMESAN CHEESE.
ADD CHICKEN OR HOMEMADE SAUSAGE TO ANY DISH FOR 4.00
ADD SHRIMP TO ANY DISH FOR 7.00
*THE CONSUMPTION OF UNDERCOOKED BEEF, POULTRY, OR SEAFOOD MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
ENTRATE
ALLDISHES EXCEPT CIOPPINOSERVED WITH A CHOICE OF POMOBASIL PASTA
OR INSALATA CONTADINA. CHOOSE AN INSALATA GORGONZOLA FOR $2.00 MORE.
POLLO (CHICKEN)
POLLO ERBE 16.00
CHICKEN BREAST SAUTEED W/GARLIC, BASIL, ROSEMARY, SAGE AND ONION IN A RED SAUCE
POLLO MARSALA 16.00
CHICKEN BREAST SAUTEED WITH ONIONS AND MUSHROOMS IN A MARSALA WINE SAUCE.
POLLO PORCINI 16.00
CHICKEN BREAST SAUTEED WITH ONIONS, GARLIC, PORCINI AND BUTTON MUSHROOMS IN A TOMATO SAUCE.
POLLO PICCATA 16.00
CHICKEN BREAST SAUTEED WITH CAPERS, MUSHROOMS, WHITE WINE, LEMON AND TOUCH OF BECHEMEL.
FRUTTI DI MARE (SEAFOOD)
*SALMON FILET 20.00
FRESH FILET OF SALMON SAUTEED WITIN A LEMON, BUTTER RED BELL PEPPER SAUCE.
CIOPPINO DI PESCE 21.00
FRESH FISH, AND SEAFOOD SAUTEED WITH WHITE WINE, GARLIC AND CAPERS ALL SERVED IN A TOMATO SAUCE STEW SERVED WITH TOASTED BREAD.
CARNE e AGNELLO (MEAT and LAMB)
*LAMB CIOCIARA 20.00
FRESH BONELESS LEG OF LAMB SAUTEED WITH ONIONS, GARLIC, PESTO AND HERBS IN A LIGHT TOMATO SAUCE.
VEAL PICCATA 20.00
LIGHTLY BREADED VEAL SAUTEED WITH CAPERS, MUSHROOMS, WHITE WINE, LEMON AND TOUCH OF BECHEMEL.
VEAL MARSALA 20.00
LIGHTLY BREADED VEAL SAUTEED WITH ONIONS AND MUSHROOMS IN A MARSALA WINE SAUCE.
*FLORENCE STEAK 22.00
NEW YORK STEAK SAUTEED WITH MUSHROOMS IN A RED WINE, WHITE TRUFFLE OIL SAUCE.
*THE CONSUMPTION OF UNDERCOOKED BEEF, POULTRY, OR SEAFOOD MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
PLEASE NO SUBSTITUTIONS ON ABOVE ENTREES.
THERE WILL BE A $4.00 CHARGE FOR SPLIT DISHES.
PLEASE NO SEPARATE CHECKS AND WE DO NOT ACCEPT PERSONAL CHECKS.
FOR PARTIES OF 6 OR MORE A SERVICE CHARGE OF 18% WILL BE ADDED.
DESSERTS
NOCCIALATTA ala Mode 7.00
Chocolate molten cake topped with whipped cream served with Vanilla bean ice cream.
SHARI’S HOMEMADE TIRAMISU 7.00
Two layers of Ladyfingers soaked in Marsala and espresso then filled and topped with a light marscapone whipped cream, then sprinkled with cocoa.
PROFITTERO 6.00
Creampuffs atop a bed of whipped cream drizzled with chocolate.
HANDMADE CANNOLI’S 1/$3 2/$5
Filled with chocolate chip filling then drizzled with chocolate.
SPUMONI GELATO CAKE 6.00
Spumoni ice cream with a biscotti cookie crust topped with an orange cinnamon topping.
CHOCOLATE TRUFFLE 6.00
Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts, topped with cocoa powder.
FRUIT BOMBA 6.00
Mango, passion fruit and raspberry sorbetto all covered in white chocolate and drizzled with milk chocolate and raspberry sauce.
NEW YORK CHEESECAKE 4.00
Topped with Chocolate, Raspberry or plain.
VANILLA ICE CREAM SUNDAE 4.00
VANILLA ICE CREAM 3.00
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