Valentine’s Day Menu

Steak per Due

A Six Course Dinner for Two


Choice of
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 Casino

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.

Eggplant Parmigiana

with Pasta Marinara

Shrimp Gambaretti

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

Pollo Ramon

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

Pollo Marsala

Pan Seared, Breaded Chicken Breast topped with Sauteed Mushrooms, Grape Tomatoes in a Marsala Wine Sauce. Served with Angel Hair Pasta with Oil & Garlic