MENU OPTION #1
$35
APPETIZER
BRUSCHETTA
choice of:
Whole Hearts of Romaine, Herb Croutons and
shaved Reggiano Cheese with Traditional Caesar dressing
Mixed green house salad with cherry tomatoes, fennel in light vinaigrette
SPAGHETTI CLASSICI
Spaghetti pasta with classic Italian meatballs in marinara sauce.
PENNETTE VEGETARIANE
Penne pasta sautéed with diced mixed vegetables in marinara sauce.
PETTO DI POLLO PICCATA
Chicken breast sautéed in lemon and capper sauce, and served with sautéed vegetables.
PENNE ALL’ ITALIANA
A delicious traditional Italian dessert of Lady Fingers soaked in
Mixed greens house salad with cherry tomatoes, fennel,
carrots in light vinaigrette
LINGUINE ALLE VONGOLE
Linguine pasta with garlic olive oil, manila clams and crushed chili in a white wine or red sauce,
topped with a grilled jumbo prawn.
RAVIOLI DELLA MAMA
Ricotta chesse and spinach ravioli sautéed with traditional Italian meat sauce.
GNOCCHETTI VERDI AL GORGONZOLA
Potato and spinach dumplimgs sautéed in gorgonzola cream sauce.
PETTO DI POLLO PARMIGIANA
Boneless chicken breast topped with Parmesan cheese and marinara sauce.
Espresso and Marsala wine, layered with Marscapone cheese
PETTO DI POLLO MARSALA
Boneless chicken breast braised with wild mushrooms, marsala wine and brown sauce.
RIGATONI RUGANTINO
Tube shaped pasta sautéed with green onions, wild mushrooms and light marinara
sauce topped with sliced grilled filet mignon.
MAHI MAHI AL MANGO
8 oz. Grilled mahi mahi topped with fresh chopped mango.
$65
CRAB CAKES
Dungeness crab cakes served over house salad.
FRITTO MISTO CON CALAMARI
Tender fried crispy calamari and vegetables served with spicy red sauce.
Baby spinach salad with sliced mushrooms and crispy Prosciutto
In balsamic dressing.
carrots in light vinaigrette.
Ricotta chesse and spinach ravioli sautéed with traditional Italian meat sauce..
TAGLIATA DI BUE
Grilled filet mignon medallions topped with shaved parmesan cheese
and balsamic reduction sauce.
SALMONE MARE CHIARO
Grilled fresh red wild king salmon topped with capers, shallots, brandy, dried herbs
and worchester sauce.
CHEESECAKE
MENU OPTION #5 - $75
Suggested wines:
Pinot Grigio S. Margherita, $53
Cabernet Sauvignon, Heitz Cellars $78
Sagrantino di Montefalco Collepiano, $95
APPETIZERS
GAMBERONI LIVORNESE
Jumbo shrimp sautéed with light spicy marinara sauce
ANTIPASTO MISTO
A Selection of Marinated Seafood, Vegetables, Meats and Cheeses
INSALATA
Choice of:
CLASSIC CAESAR
Shaved Reggiano Cheese with Traditional Caesar dressing
HOUSE SALAD
ENTRÉE
SHRIMP SCAMPI PICATA
Jumbo shrimp and large prawns with capers and mushrooms in a lemon sauce
served over linguine pasta
FILETTO di MANZO ASTIGIANA
Grilled 9 oz beef tenderloin, topped with wild mushroom Barolo wine and black truffles.
Served with roasted potatoes and sautéed vegetables
AGNOLOTTI DI ARAGOSTA
Hand-made ravioli stuffed with lobster meat finished with light lobster cream sauce
CHILEAN SEABASS LIVORNESE
Grilled Chilean Sea bass with light spicy marinara and green onions,
served with roasted potatoes and Gourmet baby vegetables
PETTO DI POLLO AL ROSMARINO
Grilled marinated double chicken breasts topped with garlic rosemary and lemon juice.
DESSERT
ALMOND FRUIT TART
A Delicious Traditional Italian dessert Almond tart with
Fresh fruit, glace with apricot coating
CHOCOLATE MOUSSE CAKE
MIXED BERRIES AND ZABAIONE
Fresh mixed berries with Zabaglione Cream
MENU OPTION #6 - $85
Chardonnay, Cakebread Cellars $78
Brunello di Montalcino, Campogiovanni $95
Pinot Noir, Domaine Drouhin, $95
Dungeness crab cakes served over lemon and cream sauce
Traditional Italian antipasto with cold cuts, capponata, grilled bell pepper, marinated seafood
OSSO BUCO alla MILANESE
Veal shank braised with chopped vegetables in a red wine sauce, served on a bed of saffron risotto
SWORDFISH SANREMO
Grilled fresh Swordfish steak topped with sun–dried tomato, pine nuts, chopped tomatoes, Green onions, fresh herbs and extra virgin olive oil.
SURF & TURF
16oz. Prime Rib-Eye, Topped with chunks of lobster in a brown mushroom sauce.
PETTO DI POLLO BOSCAIOLA
Grilled marinated double chicken breasts topped mushrooms in Marsala wine sauce
HALF MAINE LOBSTER FETUCCINI
Half Maine lobster with mussels & clams in a red spicy sauce over Fettuccine pasta
GRATUITY AND TAXES EXCLUDED
Asti Ristorante – 728 Fifth Avenue – San Diego Tel. 619.232.8844 FAX. 619.232.9898
www.astisandiego.com
