Pasta

Since 1994, Asti has been providing authentic Italian cuisine and gourmet seafood along with impeccable service in an unique and inviting atsmophere. Each dish from our selection of antipasti , handmade pastas, risottos, fresh seafood, and premium quality meats is freshly and individually prepared to bring you a true Italian fine-dining experience.

Plates | Zuppe, Insalate and Risotti | Pasta | Manzo and Vitello

Pasta

Spaghetti Classic 21
Spaghetti pasta tossed in a savory marinara sauce, topped with traditional Italian meatballs.

Carbonara con Pancetta 23
Spaghetti pasta tossed in a classic carbonara sauce of Italian bacon, eggs, and fresh ground
parmesan cheese.

Capellini al tre crostacei 29
Angel hair pasta with scallops and crab sautéed in a white wine sauce with olive oil, garlic, fresh
tomatoes, and crushed red pepper.

Penne Vegetariane 20
Penne pasta with diced seasonal vegetables, green onions, extra virgin olive oil, and garlic in
alight marinara sauce.

Penne al Salmone e Asparagi 26
Penne pasta with diced fresh salmon, leeks, and asparagus in a pink vodka sauce.

Lasagna alla Bolognese 20
Classic Northern Italian lasagna made to order with layers of house-made Bolognese sauce,
mozzarella, and creamy béchamel, finished with parmesan cheese.

Rotelle alla Valdostana 21
Rolled pasta sheets filled with prosciutto cotton and mozzarella, roped with parmesan and baked
in a light marinara sauce.

Linguine con Scampi Piccata 31
Linguine pasta with jumbo shrimp, capers, and mushroom sautéed in a white wine and lemon
sauce.

Linguine alle Vongole 25
Linguine pasta with manila clams, garlic olive oil, and crushed chili in either a white wine or
marinara sauce.

Ravioli Della Mamma 20
Ricotta cheese and spinach ravioli sautéed in a traditional light marinara sauce.

Agnolotti D’Aragosta 29
Handmade ravioli stuffed with Maine lobster and ricotta cheese sautéed in a lobster cream sauce.

Gnocchetti Al Gorgonzola 20
Potato dumplings sautéed in a rich gorgonzola cream sauce.

Cavatelle Michelangelo 25
Handmade semolina and ricotta cheese dumplings sautéed with sin dried tomatoes and chicken
in a light brandy marinara sauce with a touch of cream.

Rigatoni Rugantino 26
Tube-shaped pasta sautéed in a light marinara sauce with olive oil, green onions, chopped
tomatoes, white wine, and wild mushrooms, topped with slices of grilled fillet mignon.

Rigatoni al Barolo 27
Tube-shaped pasta sautéed with diced lamb, Barolo wine, yellow curry, and a touch of cream.

Fettuccine con Gamberetti 28
Long ribbon pasta sautéed with shrimp, artichoke hearts, micro arugula, olive oil, white wine,
and fresh herbs.

Pappardelle alla Vodka 28
Large ribbon pasta with shrimp and crab meat tossed in a pink vodka sauce.
Pesce

Tilapia al Frutti di Bosco 24
Grilled 8oz. Fillet of tilapia topped with fresh mixed berries and extra virgin olive oil.*

Dentice 27
Fresh red snapper sautéed with cherry tomatoes and fresh herbs in a white wine sauce.*

Salmone Marechiaro 29
Fresh salmon grilled with capers, shallots, brandy, and herbs, topped with Worcestershire sauce.*

Gamberoni e Capesante 31
Grilled jumbo shrimp and large scallops with fresh herbs, extra virgin olive oil, and lemon
juice.*

Zappa di Pesce del Golfo 33
Cropping style Mediterranean seafood stew with shrimp, fresh fish, jumbo scallops, mussels, and
clams in a vegetable broth with a hint of marinara.*

Pollo

Petto di Polloi Parmigiana 28
Organic boneless chicken breast pan fried and topped with mozzarella on a bed of marinara
sauce.

Petto di Pollo Marsala 28
Organic boneless chicken breast braised with wild mushroom in a Marsala wine and beef stock
reduction.*

Eggplant

Parmigiana di Melanzane 22
Grilled eggplant layered with parmesan, mozzarella, and basil in a savory marinara sauce.*