Adriana's Restaurant 771 Grand Avenue

Assorted Italian cured meats, roasted peppers mozzarella, tomatoes and olives

Escargot sautéed in a garlic cream sauce with a touch of sambuca

Cold seafood salad with celery, onion, fresh diced tomato and lemon vinaigrette

Fresh oysters stuffed with crabmeat in a brandy topped with hollandaise

Fried calamari with zesty marinara sauce

Marinated artichoke hearts, roasted red peppers, capers, olives, and extra virgin olive oil

Thin slices of filet mignon over arugula with shaved Parmigiano and lemon truffle oil

Escarole and beans, Italian bread sprinkled with Parmigiano and baked

Mussels sautéed in a spicy marinara sauce

Sushi-grade yellowfin tuna, tomatoes, onions, jalapeño, and citrus vinaigrette

Heirloom tomatoes, fresh mozzarella, basil, and extra virgin olive oil

Romaine lettuce, anchovies, croutons, and homemade dressing

Chef's soup of the day

Endive, radicchio, and arugula with balsamic and olive oil, and shaved Parmesan

Baby spinach, walnuts, bacon, balsamic and olive oil, and shaved Parmesan

Mixed greens, pears, craisins, walnuts, crumbled Gorgonzola, and champagne vinaigrette

Sautéed escarole with capers, olives, and roasted garlic

Broccoli rabe with roasted garlic and extra virgin olive oil

Fresh baby spinach sautéed in olive oil and garlic

Sautéed wild mushrooms

Roasted eggplant sautéed with pomodoro sauce, served over penne, topped with ricotta salata

Fresh egg noodles, prosciutto, porcini mushrooms, peas, and brandy truffle cream sauce

Traditional beef bolognese with peas and mascarpone over fresh egg noodles

Shrimp, clams, mussels, scallops, and calamari, with light tomato sauce over spaghetti

Penne pasta in tomato cream sauce with a touch of vodka

Potato dumplings in traditional marinara

Thick hollow spaghetti, guanciale, onions, San marzano tomato sauce, and fresh basil

Spaghetti with capers, black olives, anchovies, garlic, chili flakes, and light tomato sauce

Ear-shaped pasta with broccoli rabe, sweet Italian sausage, roasted garlic, and extra virgin olive oil

Little neck clams sautéed in red or white wine sauce over linguine

Pasta ribbons sautéed with fresh picked lobster meat and artichoke hearts in a tomato cream

Roasted peppers, capers, and olives in a red wine vinegar sauce

Grilled chicken over sautéed broccoli rabe with roasted garlic and evoo

Veal medallions with prosciutto di parma, fried eggplant, fresh tomatoes, mozzarella, peas, and marsala sauce

Veal medallions topped with fresh-picked lobster meat, chopped tomatoes, and mozzarella cheese in a sparkling wine sauce

Center-cut pork chop with hot & sweet peppers, onions, roasted potatoes, and red wine vinegar sauce

Chicken breast stuffed with prosciutto and mozzarella, lightly breaded, finished with mushroom Madeira sauce

Chicken breast topped with crab meat, spinach, and mozzarella in sherry cream sauce

Veal cutlet topped with arugula, onion, chopped tomatoes, and shaved Parmesan

Pan-seared salmon in balsamic reduction

Jumbo shrimp wrapped in Italian bacon with white lemon sauce

Slow-roasted, vegetable-braised veal shank, served over saffron risotto

Grilled marinated rib-eye