Panarea Ristorante

Panarea Ristorante

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Restaurant Menu


SALADS AND STARTERS

Mixed Baby Greens
with tomatoes in a balsamic vinaigrette

Tre Colori Salad
with arugula, endive, radicchio and shaved parmesan cheese

Arugula Salad
with freshy cherry mozzarella, sun-dried tomatoes and roasted peppers

Baby Spinach
with grilled chicken and walnuts in a mustard dressing

Polipi alla Griglia
Mediterranean Baby Octopus

Sautéed Shrimp
with cannellini beans and tomatoes

Bresaola
with arugula, goat cheese and herbs in an aromatic oil dressing

Buffalo Mozzerella
with tomatoes and grilled zucchini

Tuna Carpaccio Panarea-Style
with a mango, tomato and chive sauce

Beer Carpaccio
with artichoke, black truffles, shaved parmesan cheese in a Port wine dressing

Antipasto Italiano
with proscuitto, sopressata, mortadella, olives and parmesan cheese

Fried Calamari
with julienne zucchini served in a potato basket

Frutti di Mare
seafood salad


SOUPS

Minestrone
Italian vegetable soup

Soup of the Day
made from only the freshest ingredients


SEMOLINA AND HOMEMADE PASTA

Penne
with tomatoes, mozzerella, and basil

Orecchiette
with chicken, sausage, pine nuts, sun-dried tomatoes and spinach

Spaghetti Chitarra
with fresh lobster sauce

Linguine
with clams and julienne zucchini

Fettuccine Bolognese
with a classic meat sauce

Strazzapretti Amtriciana
with tomatoes, onions and pancetta

Tagliolini Panarea-Style
with bay scallops, asparagus, diced tomatoes and saffron

Veal Ravioli Massaia
with a wild mushroom sauce

Gnocchi
with truffle sauce

Whole Wheat Linguine Primavera
with a medley of mixed vegetables

*All Pasta dishes are available in half portions.


RISOTTO

Risotto Funghi
with Porcini mushrooms and fresh thyme

Risotto Oceano
with mixed seafood in a shrimp bisque sauce

*All Risotto dishes are available in half portions.


FISH

Sautéed Spicy Tauna
with artichoke hearts, red onions, cherry tomatoes and Chianti sauce

Grilled Swordfish
with French beans, cherry tomatoes and endive

Grouper
with mussels, clams and asparagus in a saffron and tomato broth

Atlantic Salmon
in a Provencal herb crust with steamed potatoes in a Chardonnay sauce 

Red Snapper Livornese Villa D'este Style
with cherry tomatoes, pearl onions, capers and black olives in a
white wine and light tomato sauce

Shrimp Mediterraneo
with oyster mushrooms, heavy crea, fresh tarragon in a brandy
sauce served with sauteed leeks and cherry tomatoes


MEAT

Veal Panarea-Style
topped with crabmeat, asparagus and Fontina cheese in a cognac sauce

Veal Scalloppine
with Procini, Shitake, and Portobello mushrooms in a Port wine sauce

Veal Chop Milanese
with arugula, cherry tomatoes and red onions

Pork Chop
oven-baked with apples and mustard

Roasted Breast of Chicken
with broccoli, cherry tomatoes, almonds and fresh ginger

Chicken Rollatine
with spinach and mozzarella in a truffle sauce

Grilled Chicken Paillard
with chopped arugula and tomatoes

Grilled Sirloin Steak
with roasted potatoes and bell peppers

Grilled Veal Chop
with Tuscan fries and spinach

Sautéed Rack of Lamb
with shallots and thyme in a Barolo sauce

Grilled Filet Mignon
with asparagus, roasted potatoes and tomatoes


SIDES

Sautéed Braccoli Rabe
(seasonal)

Sautéed Spinach 

Tuscan Fries
tossed with fresh rosemary, thyme and sage

 

PLEASE NOTE: All menu items and prices are subject to change.



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