- Cacio e Pepe Ravioli
Handmade ravioli, Asiago, Mascarpone, Fontinella & Peppercorn Filling, Cracked Peppercorn Cream Sauce, Crispy Prosciutto.
- 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.
- Lobster & Crab Cappellacci
Handmade pasta, Lobster Meat, Crab Meat, Mascarpone Cheese, Vodka marinara Cream Sauce.
- Stuffed Gnocchi Veal Ragu
Handmade potato gnocchi, stuffed Fontanilla cheese, Veal and Tomato ragù, baked imported Burrata.
- Scallops & Asparagus
4 U10 Sea Scallops, Lemon Butter Sauce, Steamed Asparagus.
- Shrimp Francesca
Tempura battered , pan fried Shrimp. Lemon butter sauce. Sautéed Spinach.
- Walleye Pike
12 to 14 ounce Walleye filet lightly floured and pan fried. Creamy Risotto.
- Tuna Florentino
Yellow Fin tuna medium rare, mushrooms, Lemon Butter sauce, Sage.
- Chilean Sea Bass
6 oz. Chilean Sea Bass Filet with light Lemon sauce, Capers, roasted Cherry Tomatoes over a bed of sautéed Spinach.
- Beef Short Ribs
14 oz. of Beef Short Ribs slow roasted, Tomato Rosemary sauce, Garlic Mashed Potatoes.
- Pork Chop Siciliano
Pork Chops grilled, garlic olive oil, white wine sauce, roasted red peppers, Vesuvio potatoes.
- Veal Roberto
Veal medallions stuffed with Spinach , Provolone, and Prosciutto lightly pan fried. Topped with Veal meat sauce and served over homemade Fettuccine.
- Soup: Cream of Mushroom
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