Valentine’s Day Menu
Steak per Due
A Six Course Dinner for Two
Burrata Cheese | Stuffed Mushrooms | Mussels | Arancini
Insalata di Bellagio
Tomato Basil Soup
Rissotto de Mare
Risotto with a White Wine Basil Sauce, Garlic, Portobello Mushrooms, Pepperoncini Peppers, Onions, Tomatoes & a Touch of Crushed Red Pepper topped with Seared Shrimp and Calamari.
Bisteca di Amalia
A Certified Angus Beef 5 oz. Petite Filet of Tenderloin with a Delicious Peppercorn and Portobello Mushroom Cream Sauce Sprinkled with Toasted Breadcrumbs. Served with Milano’s Vegetable Medley and Roasted New Potatoes
Fresh Strawberries and Bananas Flambéed Tableside and served over Vanilla Ice Cream
Entrees are served with the following
Choice of Appetizer: Fresh Mozzarella | Fried Calamari | Fried Mushrooms | Bruschetta
Choice of: House Salad | Ministrone Soup
Choice of Dessert: Spumoni Ice Cream | Angela’s Cheesecake | Tiramisu
A Classic Italian Dinner
Select Two Entrees
Bowtie Pasta with Sautéed Mushrooms, Diced Tomatoes, Onions & Pepperoncini Peppers with a Gorgonzola Cream Sauce topped with Grilled Chicken or Grilled Shrimp
Tour of Italy
Lasagna, Fettuccine Alfredo and Chicken Parmigiana
Pollo a la Griglia
Grilled Chicken Breast topped with Milano’s Vegetable Medley and Drizzled with Balsamic Glaze. Served with Spaghetti Marinara.
with Pasta Marinara
Linguine pasta topped with 4 Large Shrimp with a Fresh Tomato Sauce
Eric Daniel’s Spaghetti Spectaculare
Spaghetti tossed with Oil & Garlic, Tomato Sauce, Parmigiana Cheese, a touch of Gorgonzola Cream, Two Homemade Meatballs and a touch of Crushed Red Pepper.
A Taste of Italy
Select Two Entrees
Sautéed Battered Chicken Breast, Mushrooms, Capers, Pine Nuts, Garlic & Artichoke Hearts served over Angel Hair Pasta and topped with Basil Cream Sauce.
Pasquale’s Carne di Maiale
15 oz. Double Boned Pork Chops topped with our homemade Strawberry Chutney and Drizzled with Balsamic Glaze. Served with Roasted New Potatoes.
Pollo di Gennaro
Chicken Breast stuffed with Prosciutto, Spinach, Pine Nuts, and Crab Meat and topped with a Shallot Cream Sauce. Served with New Potatoes and Grilled Vegetables
Red Snapper Milano
Red Snapper Fillet topped with Crab, Shrimp & Lemon Cream Sauce. Served with Spaghetti with Marinara Sauce
Estafania’s Truffle Pasta
Italian Sausage sautéed with Shallots and Portobello Mushrooms tossed with Orechiette Pasta in a Gorgonzola Cream Sauce and Drizzled with Truffle Oil
Pan Seared, Breaded Chicken Breast topped with Sauteed Mushrooms, Grape Tomatoes in a Marsala Wine Sauce. Served with Angel Hair Pasta with Oil & Garlic