Fried Calamari 10
Escargot al Pesto 10
Served with Butter Garlic Pesto Sauce
Wild Mushroom Gnocchi 15
Served with Truffles and Roasted Tomatoes, finished with Truffle Butter and Asiago Cheese
Pumpkin Tortelloni 11
Wild Mushroom and Pumpkin Tortelloni finished with Red Peppercorn, Sage, Beurre Blanc and infused with Toasted Pumpkin Seed Oil
Carpaccio 11
Thinly Sliced Tenderloin, served Raw with Dijon Mustard Sauce, Capers and Shaved Parmesan Cheese
Crab & Shrimp Spring Roll 14
Finished with Soy Citrus Ginger Sauce, served on Mixed Greens, tossed with Mango Vinaigrette Dressing
Steamers 14
Manilla Clams steamed with Butter, Garlic, Herbs and Sherry Wine
Tuna Tartar with Crispy Shallots 12
Tuna Tartar layered with Avocado, topped with seasoned Sliced Ahi and Crispy Shallots, finished with Mustard Soy Vinaigrette
Black & White Striped Lobster Ravioli 14
Ravioli Stuffed with Lobster and finished with a Cognac Lobster
Roasted Figs 10
Roasted Figs stuffed with Goat Cheese and wrapped in Prosciutto Ham
Escargot al Pesto 10
Served with Butter Garlic Pesto Sauce
Wild Mushroom Gnocchi 15
Served with Truffles and Roasted Tomatoes, finished with Truffle Butter and Asiago Cheese
Pumpkin Tortelloni 11
Wild Mushroom and Pumpkin Tortelloni finished with Red Peppercorn, Sage, Beurre Blanc and infused with Toasted Pumpkin Seed Oil
Carpaccio 11
Thinly Sliced Tenderloin, served Raw with Dijon Mustard Sauce, Capers and Shaved Parmesan Cheese
Crab & Shrimp Spring Roll 14
Finished with Soy Citrus Ginger Sauce, served on Mixed Greens, tossed with Mango Vinaigrette Dressing
Steamers 14
Manilla Clams steamed with Butter, Garlic, Herbs and Sherry Wine
Tuna Tartar with Crispy Shallots 12
Tuna Tartar layered with Avocado, topped with seasoned Sliced Ahi and Crispy Shallots, finished with Mustard Soy Vinaigrette
Black & White Striped Lobster Ravioli 14
Ravioli Stuffed with Lobster and finished with a Cognac Lobster
Roasted Figs 10
Roasted Figs stuffed with Goat Cheese and wrapped in Prosciutto Ham
| M A N G I A M O RISTORANTE & BAR A P P E T I Z E R S |
Dinner Salad 8
Caesar Salad 9 Full Size with Chicken 20
Mangiamo Special Salad 9
Bacon, Artichoke Hearts, Tomatoes, Parmesan Cheese, tossed with Romaine and Red Leaf Lettuce
Mangiamo Chopped Dinner Salad 10
Chopped Mixed Greens, Celery, Salami, Hot Brie Croutons, tossed with Vinaigrette Dressing
Baby Spinach & Portobello Mushroom Salad 10
Baby Spinach tossed with Roasted Pine Nuts, sautéed Portobello Mushrooms, tossed with Balsamic Vinegar Syrup and finished with Shaved Asiago
Cheese
Talia’s Insalata Caprese 10
Fresh Tomatoes, Basil, Buffalo Mozzarella Cheese, finished with Extra Virgin Olive Oil and Cracked Pepper
Strawberry Salad 10
Mixed Greens, Fresh Strawberries, Dried Cherries, Candied Walnuts, Maytag Blue Cheese Crumbles, finished with a Strawberry Vinaigrette Dressing
Panzanella Salad 10
Heirloom Tomatoes, Grilled Ciabatta Bread, Charbroiled Corn, Red Onion and Basil, tossed with Vinaigrette Dressing and garnished with Julienne
Ricotta Salata Cheese
Caesar Salad 9 Full Size with Chicken 20
Mangiamo Special Salad 9
Bacon, Artichoke Hearts, Tomatoes, Parmesan Cheese, tossed with Romaine and Red Leaf Lettuce
Mangiamo Chopped Dinner Salad 10
Chopped Mixed Greens, Celery, Salami, Hot Brie Croutons, tossed with Vinaigrette Dressing
Baby Spinach & Portobello Mushroom Salad 10
Baby Spinach tossed with Roasted Pine Nuts, sautéed Portobello Mushrooms, tossed with Balsamic Vinegar Syrup and finished with Shaved Asiago
Cheese
Talia’s Insalata Caprese 10
Fresh Tomatoes, Basil, Buffalo Mozzarella Cheese, finished with Extra Virgin Olive Oil and Cracked Pepper
Strawberry Salad 10
Mixed Greens, Fresh Strawberries, Dried Cherries, Candied Walnuts, Maytag Blue Cheese Crumbles, finished with a Strawberry Vinaigrette Dressing
Panzanella Salad 10
Heirloom Tomatoes, Grilled Ciabatta Bread, Charbroiled Corn, Red Onion and Basil, tossed with Vinaigrette Dressing and garnished with Julienne
Ricotta Salata Cheese
| S A L A D S |
S O U P |
Manhattan Seafood Chowder ½ Bowl 7 Bowl 9
Soup of the Day ½ Bowl 6 Bowl 8
Soup of the Day ½ Bowl 6 Bowl 8
| S P E C I A L I T I E S |
Rack of Lamb 28
Roasted, served with Rice Pilaf, Panko Eggplant Parmesan Croutons, finished with Blackberry Essence
Osso Buco 28
Veal Shank baked with Vegetables & Sherry Wine served with Polenta
Maryland Blue Crab Cakes 25
Crab Cakes finished with Green Onion and Lime Aioli, served with Gourmet Spring Salad and Herb Risotto
Chicken Marsala 22
Sautéed Chicken Breast and Mushrooms, flambéed with Marsala Wine, served with a side of Fettuccine Alfredo
Veal Piccata 27
Pan Seared Scaloppini of Veal with Capers and Lemon, flambéed with White Wine and served with Oven Roasted Tomato and Fava Bean Capellini
Chicken Oscar 26
Sautéed Chicken Breast layered with Roasted Asparagus, King Crab Legs and finished with a Light Hollandaise Sauce
Braised Short Ribs 26
Slow Braised with Port Wine and Beef Stock and a Medley of Roasted Root Vegetables, Parsnips, Carrots and Pearl Onions served over Olive Oil
Baby Crushed Potatoes
Dry Aged U.S. Prime New York Steak 36
Dry Rubbed with Italian Spices and Garlic, charbroiled and finished with Sautéed Portobello Mushrooms and served with Shoestring French Fries
Pork Tenderloin 25
Roasted and served with Collard Greens and Mashed Potatoes, finished with Sweet and Sour Apple Glaze
Roasted, served with Rice Pilaf, Panko Eggplant Parmesan Croutons, finished with Blackberry Essence
Osso Buco 28
Veal Shank baked with Vegetables & Sherry Wine served with Polenta
Maryland Blue Crab Cakes 25
Crab Cakes finished with Green Onion and Lime Aioli, served with Gourmet Spring Salad and Herb Risotto
Chicken Marsala 22
Sautéed Chicken Breast and Mushrooms, flambéed with Marsala Wine, served with a side of Fettuccine Alfredo
Veal Piccata 27
Pan Seared Scaloppini of Veal with Capers and Lemon, flambéed with White Wine and served with Oven Roasted Tomato and Fava Bean Capellini
Chicken Oscar 26
Sautéed Chicken Breast layered with Roasted Asparagus, King Crab Legs and finished with a Light Hollandaise Sauce
Braised Short Ribs 26
Slow Braised with Port Wine and Beef Stock and a Medley of Roasted Root Vegetables, Parsnips, Carrots and Pearl Onions served over Olive Oil
Baby Crushed Potatoes
Dry Aged U.S. Prime New York Steak 36
Dry Rubbed with Italian Spices and Garlic, charbroiled and finished with Sautéed Portobello Mushrooms and served with Shoestring French Fries
Pork Tenderloin 25
Roasted and served with Collard Greens and Mashed Potatoes, finished with Sweet and Sour Apple Glaze
| F I S H |
Blackened Swordfish 33
Served with Grilled Spinach and Roasted Garlic Mashed Potatoes finished with Red Bell Pepper Puree and Pesto
Potato Crusted Halibut 30
Grilled and finished in the Oven with Dry Vermouth, Baby Artichokes and Spanish Olives, served on Mashed Potatoes
Crab Crusted Sea Bass 30
Snow Crab Crusted Sea Bass Grilled and served with Shrimp Risotto
Herb Salmon 27
Herbs and Wild Mushroom Crusted Salmon Filet Grilled and finished with Rosemary Infused Olive Oil, served with Three Mushroom Risotto
Fresh Grilled Scallops 26
Served on Corn Mashed Potatoes, finished with Champagne Saffron Cream and Sautéed Spinach
Scampi Fra Diavolo 26
Five Large Prawns Sautéed with a Spicy Garlic Red Sauce, served on Petite Linguine
Cioppino Alla Veneziana 30
King Crab, Mussels, Calamari, Shrimp, Clams and Assorted Fish Poached in a Tomato Fish Broth
Sand Dabs 26
Pan seared with Brown Butter and Lemon, served with Puttinara Pasta
Served with Grilled Spinach and Roasted Garlic Mashed Potatoes finished with Red Bell Pepper Puree and Pesto
Potato Crusted Halibut 30
Grilled and finished in the Oven with Dry Vermouth, Baby Artichokes and Spanish Olives, served on Mashed Potatoes
Crab Crusted Sea Bass 30
Snow Crab Crusted Sea Bass Grilled and served with Shrimp Risotto
Herb Salmon 27
Herbs and Wild Mushroom Crusted Salmon Filet Grilled and finished with Rosemary Infused Olive Oil, served with Three Mushroom Risotto
Fresh Grilled Scallops 26
Served on Corn Mashed Potatoes, finished with Champagne Saffron Cream and Sautéed Spinach
Scampi Fra Diavolo 26
Five Large Prawns Sautéed with a Spicy Garlic Red Sauce, served on Petite Linguine
Cioppino Alla Veneziana 30
King Crab, Mussels, Calamari, Shrimp, Clams and Assorted Fish Poached in a Tomato Fish Broth
Sand Dabs 26
Pan seared with Brown Butter and Lemon, served with Puttinara Pasta
| P A S T A |
Seafood Pasta and Risotto
Frutti Di Mare 23
Fresh Mussels, Clams, Scallops, Shrimp and King Crab Legs with Fresh Tomatoes and Basil, flambéed with Sherry Wine and served over Black
Linguine
Salmon and Asparagus Linguine 21
Fresh Tomatoes, Butter, Garlic, Pesto and Light Cream
King Crab Linguine Fra Diavolo Marinara 23
Sautéed with Fresh Spicy Marina
Fresh Herb and Mushroom Risotto 18
Penne and Italian Sausage 18
Sautéed Italian Sausage, Roasted Red Bell Pepper and Mushrooms, tossed with a Marinara Sauce and topped with Parmesan Cheese
Spaghettini alla Puttanesca 17
Greek Olives, Capers, Chili, Pine Nuts, Garlic and Olive Oil sautéed and tossed with Parmesan Cheese
Angel Hair Pomodoro 17
Fresh Tomatoes and Basil
Penne and Blackened Chicken 20
Cajun Spicy Chicken sautéed with Roasted Red Bell Pepper, Portobello Mushrooms, Fresh Tomatoes, Mascarpone Cheese and tossed with
Penne, finished with Parmesan
Mangiamo Fettuccine Alfredo 17
Penne with Vodka Sauce 18
Sautéed Garlic, Shallots, Proscuito Ham, Parsley and Basil, flambéed with Vodka and simmered with Marinara and Light Cream, tossed with Penne,
finished with Parmesan
Farfalle and Three Mushrooms 18
Portobello, Porcini and California Brown Mushrooms, sautéed with Shallots, Olive Oil and Garlic, flambéed with Madeira Wine, tossed with Bowtie
Pasta, Dried Chili Flakes, Parsley and Parmesan Cheese
Tortellini with Prosciutto Ham in a Mushroom Cream Sauce 18
Frutti Di Mare 23
Fresh Mussels, Clams, Scallops, Shrimp and King Crab Legs with Fresh Tomatoes and Basil, flambéed with Sherry Wine and served over Black
Linguine
Salmon and Asparagus Linguine 21
Fresh Tomatoes, Butter, Garlic, Pesto and Light Cream
King Crab Linguine Fra Diavolo Marinara 23
Sautéed with Fresh Spicy Marina
Fresh Herb and Mushroom Risotto 18
Penne and Italian Sausage 18
Sautéed Italian Sausage, Roasted Red Bell Pepper and Mushrooms, tossed with a Marinara Sauce and topped with Parmesan Cheese
Spaghettini alla Puttanesca 17
Greek Olives, Capers, Chili, Pine Nuts, Garlic and Olive Oil sautéed and tossed with Parmesan Cheese
Angel Hair Pomodoro 17
Fresh Tomatoes and Basil
Penne and Blackened Chicken 20
Cajun Spicy Chicken sautéed with Roasted Red Bell Pepper, Portobello Mushrooms, Fresh Tomatoes, Mascarpone Cheese and tossed with
Penne, finished with Parmesan
Mangiamo Fettuccine Alfredo 17
Penne with Vodka Sauce 18
Sautéed Garlic, Shallots, Proscuito Ham, Parsley and Basil, flambéed with Vodka and simmered with Marinara and Light Cream, tossed with Penne,
finished with Parmesan
Farfalle and Three Mushrooms 18
Portobello, Porcini and California Brown Mushrooms, sautéed with Shallots, Olive Oil and Garlic, flambéed with Madeira Wine, tossed with Bowtie
Pasta, Dried Chili Flakes, Parsley and Parmesan Cheese
Tortellini with Prosciutto Ham in a Mushroom Cream Sauce 18
-Dining Room is for Full Service Dining Only
-18% Service Charge Will Be Added to Parties of Seven or More
-We Reserve the Right to Refuse Service to Anyone
-Split Charge Five Dollars, Minimum Food Purchase Twenty Dollars per Person
-We Are Not Responsible for Lost or Stolen Articles
-Restaurant Available for Daytime Rental
Our Guests Prefer No Cell Phone Use in Mangiamo’s Dining Room & Bar
-18% Service Charge Will Be Added to Parties of Seven or More
-We Reserve the Right to Refuse Service to Anyone
-Split Charge Five Dollars, Minimum Food Purchase Twenty Dollars per Person
-We Are Not Responsible for Lost or Stolen Articles
-Restaurant Available for Daytime Rental
Our Guests Prefer No Cell Phone Use in Mangiamo’s Dining Room & Bar
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| S I D E D I S H E S 6 Corn Mashed Potatoes Roasted Garlic Mushroom Mashed Potatoes Sautéed Garlic Spinach Julienne French Fries Rice Pilaf Charbroiled Asparagus Collard Greens |