Salads And Starters

Mixed Baby Greens

with tomatoes in a balsamic vinaigrette

Tre Colori Salad

with arugula, endive, radicchio and shaved parmesan cheese

Arugula Salad

with freshy cherry mozzarella, sun-dried tomatoes and roasted peppers

Baby Spinach

with grilled chicken and walnuts in a mustard dressing

Polipi Alla Griglia

mediterranean baby octopus

Sauteed Shrimp

with cannellini beans and tomatoes

Bresaola

with arugula, goat cheese and herbs in an aromatic oil dressing

Buffalo Mozzerella

with tomatoes and grilled zucchini

Tuna Carpaccio Panarea-style

with a mango, tomato and chive sauce

Beer Carpaccio

with artichoke, black truffles, shaved parmesan cheese in a port wine dressing

Antipasto Italiano

with proscuitto, sopressata, mortadella, olives and parmesan cheese

Fried Calamari

with julienne zucchini served in a potato basket

Frutti Di Mare

seafood salad

Soup

Minestrone

italian vegetable soup

Soup Of The Day

made from only the freshest ingredients

Sides

Sauteed Braccoli Rabe

(seasonal)

Sauteed Spinach

Tuscan Fries

tossed with fresh rosemary, thyme and sage

Semolin And Homemade Pasta

Penne

with tomatoes, mozzerella, and basil

Orecchiette

with chicken, sausage, pine nuts, sun-dried tomatoes and spinach

Spaghetti Chitarra

with fresh lobster sauce

Linguine

with clams and julienne zucchini

Fettuccine Bolognese

with a classic meat sauce

Strazzapretti Amtriciana

with tomatoes, onions and pancetta

Tagliolini Panarea-style

with bay scallops, asparagus, diced tomatoes and saffron

Veal Ravioli Massaia

with a wild mushroom sauce

Gnocchi

with truffle sauce

Whole Wheat Linguine Primavera

with a medley of mixed vegetables

Risotto

Risotto Funghi

with porcini mushrooms and fresh thyme

Risotto Oceano

with mixed seafood in a shrimp bisque sauce

Fish

Sauteed Spicy Tauna

with artichoke hearts, red onions, cherry tomatoes and chianti sauce

Grilled Swordfish

with french beans, cherry tomatoes and endive

Grouper

with mussels, clams and asparagus in a saffron and tomato broth

Atlantic Salmon

in a provencal herb crust with steamed potatoes in a chardonnay sauce

Red Snapper Livornese Villa D'este Style

with cherry tomatoes, pearl onions, capers and black olives in a white wine and light tomato sauce

Shrimp Mediterraneo

with oyster mushrooms, heavy crea, fresh tarragon in a brandy sauce served with sauteed leeks and cherry tomatoes

Meat

Veal Panarea-style

topped with crabmeat, asparagus and fontina cheese in a cognac sauce

Veal Scalloppine

with procini, shitake, and portobello mushrooms in a port wine sauce

Veal Chop Milanese

with arugula, cherry tomatoes and red onions

Pork Chop

oven-baked with apples and mustard

Roasted Breast Of Chicken

with broccoli, cherry tomatoes, almonds and fresh ginger

Chicken Rollatine

with spinach and mozzarella in a truffle sauce

Grilled Chicken Paillard

with chopped arugula and tomatoes

Grilled Sirloin Steak

with roasted potatoes and bell peppers

Grilled Veal Chop

with tuscan fries and spinach

Sauteed Rack Of Lamb

with shallots and thyme in a barolo sauce

Grilled Filet Mignon

with asparagus, roasted potatoes and tomatoes

Panarea Ristorante

Dinner