Angelo’s Menus
Below you will find all the new menus that we have at Angelo’s Restaurant.
Prices are subject to change with or without notice on angelosrestaurant.com.
Appetizers
Bring your family and enjoy dinner with our family. Choose from Chicken Marsala, Veal Piccata, Shrimp Scampi, Fettucine Alfredo, and Filet Mignon. Lots of choices for different tastes.
Arancini
11.00Fried Italian Rice balls filled with our house made meat sauce and peas with marinara sauce
Roasted tomatoes
10.00Topped with gorgonzola cheese and bacon and roasted in our wood fired oven. Served over a bed of greens with balsamic glaze
Zuppe Del Giornio
6.00A crock of our delicious homemade soups. We make two soups daily from fresh ingredients.
Batter Dipped Fried Zucchini
10.00We have been serving our thinly sliced, battered and deep fried Zucchini since the mid sixties. Choice of marinara or spicy horseradish sauce. (Serves 2 - 4)
Shrimp Cocktail
13.00Plump juicy shrimp served with traditional cocktail sauce.
Mushrooms Stuffed With Crabmeat
11.00Stuffed with our own blend of crabmeat stuffing and baked in a lemon butter sauce with white wine.
Fried Calamari
11.00Hand breaded in-house with our seasoned breadcrumbs and deep fried to perfection and served with a spicy marinara sauce.
Stuffed Roasted Hot Peppers
10.00Not for the feint of heart, our hot wax peppers are stuffed with pork, veal, sage and fennel and baked in our wood oven and topped with provolone and tomato sauce.
Peppers Angelo
14.00Created here in the early nineties, this simple and wonderful appetizer has fresh sweet and hot peppers sautéed with spinach, and garlic in our house made veal stock with a hint of lemon. We top it with plenty of Fontinella cheese. (Serves 2 - 4)
Shrimp Alla Sam
22.00Inspired by a frequent guest, this appetizer is sometimes ordered as an entrée. We grill plump shrimp coated in Cajun spices with portabella mushrooms, artichoke hearts and red roasted peppers on a bed of fried spinach. (Serves 2)
Greens And Beans
10.00Spinach, spring mix and cannelloni beans sautéed in lemon, butter and veal stock.
Mussels
12.00Sautéed in a garlic wine sauce with butter. Served with Grilled Italian Bread
Fried Mozzarella
11.00Fresh mozzarella deep fried with a crunchy breading served with marinara sauce and basil mayonnaise.
Salads
We have great salads at Angelo's. We use fresh lettuce, and spring mix, vegetables and we combine them with our homemade dressings. Our antipasto salad with our homemade creamy Italian dressing has been a favorite for more than 30 years. Our Cajun Chicken salad is also very popular. If you like 'em spicy try my Michael Salad.
Tossed Salad
7.00Mixed greens of endive, radicchio, arugula and other field greens, complimented with Italian garnishes.
Soup and Salad
11.00A crock of soup with your salad.
Antipasto
12.00This salad has been popular since the nineteen fifties. It boasts salami, capicolla, provolone, hard boiled eggs, tomatoes and Italian garnishes in this classic Italian Salad.
Italian Tomato Salad
9.00Juicy tomatoes with diced sweet peppers, celery and red onions, tossed with a basil and olive oil dressing. Hot wax peppers and anchovies available upon request.
Chopped Salad
8.00A mixture of diced vegetables and salad greens tossed with a light lemon dressing.
Caesar Salad
8.00Romaine lettuce and croutons and a house made Caesar dressing.
Grilled or Cajun Chicken Salad
14.00Invented here in the mid eighties, this entrée salad grows ever more popular. An assortment of fresh greens and garden vegetables tossed with salami, gorganzola cheese, pepperoncini and chicken breast tossed in an herb vinaigrette.
Brussel sprouts and Kale chopped salad
8.00with toasted walnuts, fried chick peas, sundried cranberries, carrots, radicchio and sweet basil dressing.
Cajun Chicken Tomato Salad
14.00Chicken breast rubbed in cajun spices, tossed with our tomato salad topped with fontinella cheese and garlic toast.
Michael Salad
14.00This salad was invented by our owner in the new millennium and has become a very popular salad in the last few years. We grill mushrooms, hot peppers, onions, bell peppers with fresh chicken breast and toss it with our mixed greens and lettuce, pepperoncini and a diced hard boiled egg. Try it with our herb or balsamic vinaigrette.
Michael Tomato Salad
14.00An adaptation of the owners Michael Salad.
Grilled hot peppers, mushrooms, onions and bell peppers and chicken breast
tossed with our Italian Tomato salad. Try it with herb or balsamic vinaigrette.Pittsburgh Steak Salad
15.00Salad greens, french fries, shredded mozzarella tossed with steak and your choice of dressing.
Meditteranean Salmon Salad
20.00Red head lettuce, black olives, roasted red peppers, plum tomatoes and feta cheese tossed in a lemon herb dressing, topped with an entrée portion of grilled or Cajun salmon.
Ahi Tuna-Spinach Salad
24.00grilled Ahi tuna, with candied pecans, sliced strawberry, goat's cheese and creamy balsamic dressing
Grilled Romaine Hearts
15.00grilled flatiron steak and tender grilled romain with cherry tomatoes, gorgonzola cheese, red onions and creamy balsamic dressing.
Bring your family and enjoy dinner with our family. Choose from Chicken Marsala, Veal Piccata, Shrimp Scampi, Fettucine Alfredo, and Filet Mignon. Lots of choices for different tastes.
Pastas
Bring your family and enjoy dinner with our family. Choose from Chicken Marsala, Veal Piccata, Shrimp Scampi, Fettucine Alfredo, and Filet Mignon. Lots of choices for different tastes.
Spaghetti and Tomato Sauce
10.00Our original dish first served in 1939 by Angelo and Giacomina Passalacqua. This is what started it all and the sauce is still made the way Grandma made it.
Substitute penne, or angel hair for spaghetti. No additional charge
2 Meatballs, meat sauce, mushrooms, hot sausage (price per item) 3.00
Also can be ordered Aglio e olio. 11.00
Angel Hair and Marinara Sauce
10.00Cappelini pasta tossed with our meatless marinara. Classic!!
Eggplant Parmigiana
12.00Breaded and deep fried eggplant topped with tomato sauce and provolone over angel hair.
Lasagna
13.00Another original dish made the same way for more than 6 decades. Grandma Passalacqua's original recipe is authentic. We continue to use the finest ingredients to make our lasagna with our specially seasoned ground meat, ricotta cheese mozzarella and romano cheeses, baked in our original tomato sauce.
Linguini with Black Mussels
16.00Classic Italian seafood and pasta dish. Fresh black mussels, steamed in marinara sauce with wine, tossed over imported linguini.
With white clam sauce 16.00
With red clam sauce 16.00
Ravioli
13.00Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.
Linguini Arrabbiata (Angry Pasta)
17.00Hot sausage, red onions, mushrooms, spinach and romano cheese tossed with red pepper flakes in an oil and garlic sauce.
Linguini with White or Red Clam Sauce
14.00Our homemade white clam sauce has been an Italian tradition for decades.
Add marinara sauce for red clam sauce. 14.00
Fettucine Alfredo
13.00A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine.
With rock shrimp 17.00
Pasta-Lacqua
14.00Invented by our owner's sister (Tonne Passalacqua) a classically trained chef in the early eighties. This dish is flavorful, and simple Italian “alla fresca” dining. An unsurpassed original recipe consisting of fresh green beans and tomatoes, sautéed with garlic, white wine and romano cheese, tossed over fettuccine.
Pasta Primavera
15.00Another classic Italian pasta and vegetable dish. We sauté mushrooms, broccoli, cauliflower and seasonal vegetables in white wine, garlic, herbs and fresh tomatoes, romano cheese and homemade chicken stock tossed over linguini.
Pasta Diablo
14.00One of our most popular dishes. Not for the feint of heart. Created in the mid eighties, this dish is hot. Diablo means “devil” and hot wax peppers are the demon in this dish. We sauté them with mushrooms, tomato, spinach and garlic with chicken stock and romano cheese and toss it over linguini.
Add rock shrimp 18.00
Ravioli Diablo
15.00Same preparation as above only served over plump ravioli instead of linquini.
Add rock shrimp 18.00
Pasta Patricia
18.00Named after our owner's Mother Patty Passalacqua. Chicken sautéed with hot wax peppers, black beans, black olives, garlic and fresh basil, tossed with cavatappi pasta, romano cheese and topped with fontinella cheese. This is a hot one!
Pasta Silvio
18.00Named for our owners Father Silvio Passalacqua, who ran the restaurant for 42 years. This dish consists of Bay scallops sautéed with mushrooms, roasted red peppers, artichoke hearts, garlic, basil and oregano, tossed with gorgonzola cheese and linguini.
Pasta Angelina
16.00A mainstay on our menu for more than 20 years, this sweet dish consists of onions, sweet peppers, fresh basil, garlic and sautéed with fresh tomatoes, tossed with cavatappi pasta, Romano and fontinella chesses, topped with feta cheese.
Pasta Scolgio
19.00Another classic Mediterranean Sea dish. Scallops, mussels, rock shrimp and littleneck clams in red clam sauce tossed with fettuccine.
Your entree may be accompanied by a salad for 4.00
Chicken & Veal
Cajun or Grilled Chicken
17.00Blackened or grilled chicken breast presented with vegetables.
Chicken Marsala
17.00Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms, presented with vegetables.
Chicken Saltimbocca
18.00Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.
Portabello Chicken
18.00Chicken sautéed with portabello mushrooms, roasted red peppers, spinach and garlic, topped with fontinella cheese, presented with vegetables.
Chicken Piccata
17.00Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.
Balsamic Chicken
18.00Chicken breast stuffed with feta cheese and spinach in a cabernet and balsamic vinegar demi-glaze with mushrooms and sundried tomatoes, presented with vegetables.
Chicken Parmigiana
16.00Tender cutlet of premium chicken lightly breaded and baked in tomato sauce with a thick mozzarella topping.
Chicken Romano
18.00dipped in egg batter and sauteed and topped with a lemon butter sauce
Veal Parmigiana
21.00Tender cutlet of premium veal lightly breaded and baked in tomato sauce with a thick mozzarella topping.
Veal Marsala
24.00Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms, presented with vegetables.
Veal Piccata
24.00Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.
Veal Saltimbocca
24.00Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.
All entrees are served with your choice of side dish:
Spaghetti, Risotto, Garlic Mashed Potatoes, French Fries or Vegetable of the day
(Substituting other pasta types for spaghetti will involve an upcharge.
All pasta is prepared to order and involves finishing in a skillet.
These small orders can be logistically challenging and therefore require an upcharge.)
Your entree may be accompanied by a salad for 4.00
Your Dinner May Be Shared For $1.00 Extra.
Beef & Seafood
Ahi Tuna-Spinach Salad
*Filet Mignon
MARKET PRICE10 oz. Tenderloin of beef, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.
*New York Strip
MARKET PRICE12 oz. strip steak, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.
*Pork Chop
21.0014 oz. chop grilled or blackened with cajun spices. Served with sautéed spinach and roasted red peppers.
4 Seafood Selections
Served Grilled or Blackened with your choice of the following sauces:
• Gorgonzola cheese and hot-wax peppers
• Lemon caper wine sauce
• Alla Angelo - tomato, garlic, fontinella cheese and sauteed spinach
• Diablo - hot peppers, mushrooms, spinach, tomato and romano cheese
*Tilapia 21.00
*Black Striped Bass 26.00
*Salmon 21.00
*Ahi Tuna 28.00
Shrimp Alla Sam
22.00Inspired by a frequent guest, this appetizer is sometimes ordered as an entrée. We grill plump shrimp coated in Cajun spices with portabella mushrooms, artichoke hearts and red roasted peppers on a bed of fried spinach. (Serves 2)
Deep Fried Shrimp
18.00Lightly breaded gulf shrimp toasted to a golden brown served with lemon and cocktail sauce.
Shrimp Scampi
18.00Gulf shrimp sautéed in garlic, white wine, lemon and butter. May be served over angel hair.
Ahi Tuna-Spinach Salad
24.00grilled ahi tuna with candied pecans, sliced strawberries, goat's cheese and creamy balsamic dressing in a spinach salad
All entrees are served with your choice of side dish:
Spaghetti, Risotto, Garlic Mashed Potatoes, French Fries or Vegetable of the day
(Substituting other pasta types for a spaghetti side dish involves a $3.00 upcharge.
All pasta is prepared to order and involves finishing in a skillet.
These small orders can be logistically challenging and therefore require an upcharge.)
Your entree may be accompanied by a salad for 4.00
Your Dinner May Be Shared For $1.00 Extra.
Additional Side Dishes
Fettucine alfredo 5.00
Sautéed spinach 5.00
* Consuming raw or undercooked meats, poultry, seafood, and eggs may increase your risk of food borne illness.
Flatbread
Flatbread has become a trendy item these days and many restaurants and even fast food restaurants have started serving flatbread. We have been making ours since 1984. It is more popular than ever and we now prepare it in a wood burning oven for faster baking and more flavor. (Serves 2-4)
Original-Classic Italian Tomato bread.
14.00Our thin shell baked and topped with tomatoes and romano cheese.
Marinara and Mozzarella
14.00Topped with our homemade marinara and shredded mozzarella.
Add pepperoni for no additional charge.
Sundried Tomato, Spinach and Fontinella
14.00Fungo
15.00Sauteed button and Portobello mushrooms with onions, basil mayonnaise and fontinella cheese
Proscuitto, Roasted Red Peppers, and Mozzarella
14.00Caprese
16.00tomato, basil and fresh mozzarella with balsamic drizzle.
White Pizza
14.00Garlic butter sauce with three cheese blend ( mozzarella, fontinella, and provolone)
Additional toppings 1.00 each.
Sandwiches & Panini
Meatball Sandwich
12.00Our famous homemade meatballs served on a rustic Italian roll with melted provolone cheese. A tradition for more than 50 years.
Hot Sausage Sandwich
12.00Delicious hot sausage simmered with onions and peppers in tomato sauce, served on a rustic Italian roll with melted provolone cheese.
Grilled Chicken Sandwich
12.00Grilled or blackened served on a Kaiser roll with lettuce tomato and mayonnaise.
Big Fish Sandwich
12.00Large ocean whiting deep fried and served with tarter or cocktail sauce on a kaiser roll.
Philly Steak
12.00Shaved Roast beef, grilled sweet peppers, onions and mushrooms, served on an Italian Roll topped with Provolone cheese
*Burgers
12.00Six ounces of lean hand patted fresh ground beef served thick and juicy on a kaiser bun. Served with lettuce and tomato.
each additional item .50
American Cheese, Provolone Cheese, Swiss Cheese, grilled mushrooms, bacon or grilled hot peppers.
Classic Italian sandwiches……. focacia sandwiches grilled two sides at a time in a Panini grill.
The Tuscan
12.00Proscuitto and Cappicolla topped with a balsamic marinade of roasted red peppers, red onions, spinach and boursin cheese.
The Californian
12.00Roasted eggplant, tomatoes, fresh mozzarella, fresh basil and olive oil, spinach and spring mix.
The Florentine
12.00Grilled chicken with roasted red peppers, spinach and fontinella cheese.
Ham and Turkey Club
12.00Ham and turkey with bacon, lettuce, tomato and mayo.
Bleu Roast Beef
12.00Grilled Roast beef, portabella mushroom, spinach, bleu cheese and our homemade spicy horseradish sauce.
All sandwiches and Panini are served with French fries and cole slaw.
Soup or a side salad may be substituted for the accompaniments at no charge.
* Consuming raw or undercooked meats, poultry, seafood, and eggs may increase your risk of food borne illness.
