Butternut Squash Ravioli
Fresh pasta stuffed with whipped Butternut Squash, Mascarpone, and spice blend served in sage brown butter.
Chicken & Mushroom Ravioli
Homemade pasta rolled out extremely thin stuffed with Portabella, Shitake, Cremini, and Porcini Mushrooms. Topped with a Portabella & Whitecap mushroom Marsala wine sauce.
Pappardelle Veal Ragu
Handmade Pappardelle, Veal and Tomato ragù, baked Burrata.
Lobster & Crab Meat Cappellacci
Squid Ink Pasta
Handmade Squid Ink Fettuccine, Fresh Water Lobster Tail, Sea Scallops, Shrimp, Clams, Mussels, Calamari, Garlic, EV Olive Oil, Light Red Sauce.
Scallops and Asparagus
4 U10 Sea Scallops, Lemon Butter Sauce, Steamed Asparagus.
Walleye Pike
12 to 14 ounce Walleye filet lightly floured and pan fried. Creamy Risotto.
Salmon Puttanesca
8 oz. Salmon filet broiled, fresh tomato, Kalamata olives, black olives, capers, garlic, onion and Polenta cake.
1/2 Roasted Duck
Roasted 1/2 Duck (on the bone), French Apricot Glaze, Wild Rice.
Braciole
Flank Steak pounded and stuffed with seasoned Italian Breadcrumbs, toasted Pine Nuts, Dried Cranberries, Fontinella Cheese with meat sauce.
Stuffed Pork Tenderloin
Local pork tenderloin, tenderized, stuffed, baby spinach, imported prosciutto, fresh basil, roasted red pepper, provolone, white wine, garlic and olive oil sauce and Vesuvio potatoes.
Veal Piccata
Veal in light lemon butter sauce, Mushrooms and Capers.
Soup: Italian Wedding
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