Anjelica’s Lunch

                                                                            Appetizers

                                                   Baked Asparagus   With oreganata bread crumbs and parmigiano reggiano

                                                   Pan Fried Crab Cakes  Served with horseradish remoulade

                                                   Jumbo Lump Crabmeat Cocktail  In a cup of radicchio and endive

                                                  Grilled Calamari  Over roasted canellini bean salad

                                                  Broiled Jumbo Shrimp   On a bed of wild mushroom risotto

                                    Salads

                                                   Cucumber Salad   With feta cheese, red bell peppers, red onions and house vinaigrette

                                                   Fresh Mozzarella   Served with roasted red peppers, tomato and  arugula

                                                   Caesar Salad   With grilled chicken  or grilled shrimp    

                                                   Cobb Salad  Chopped salad with bacon, hard boiled egg, grilled chicken, avocado and  blue cheese

                                                                                Entrées

                                                   Grilled Salmon Dijon  Served over lentil salad with shoestring fries

                                                   Gnocchi al Parmigiano    Served in a light tomato and herb sauce with Parmigiano

                                                   Spaghetti Alla Carbonara  Spaghetti pasta with pancetta, eggs and Parmigiano

                                                  Capellini Alla Julia  Jumbo lump crabmeat with diced tomato, garlic and basil over capellini

                                                  Veal Milanese  Breaded veal scaloppini over chopped greens with tomato, onions and olives

                                                  Veal Contessa  Scaloppini with fresh tomato, fresh mozzarella, lemon white wine sauce

                                                  Grilled Rack of Lamb Served with red wine reduction and shoestring fries

                                                  Grilled Sliced Filet Mignon  Mixed greens, grilled baguette and fries, topped with balsamic glaze 

                                                  Panino Toscano Sauté broccoli rape, melted Parmigiano Reggiano on a toasted French baguette