Mi Piaci Ristorante Italiano

Toasted ciabatta bread topped with a marinated Pomodoro mix of basil, Roma tomatoes, garlic, and extra virgin olive oil.

Thinly sliced eggplant battered in egg, flour, and parmesan. Stuffed with ham, mozzarella and topped with a homemade marinara sauce.

Beef tenderloin thinly pounded out served raw on a bed of arugula. Topped with mushrooms, aged Parmigiano Reggiano, extra virgin olive oil, and lemon juice.

Lightly breaded and fried mixed calamari served with a choice of homemade marinara sauce, caper basil aioli or spicy chipotle sauce.

Maryland blue crab cakes with celery, corn, and bell pepper. Served with a caper basil aioli and chipotle olive oil dressings.

A mix of delicious imported cheeses - manchego, gorgonzola dolce, asiago and brie. Served with pears, walnuts, and fresh grapes.

Homemade minestrone with mixed vegetables, pasta, with chicken and beef broth.

Homemade minestrone with mixed vegetables, pasta, with chicken and beef broth. Please contact the merchant for the desired soup selection.

Fresh vine-ripened tomatoes, fresh mozzarella, and chopped basil served with extra virgin olive oil and balsamic vinegar.

Mixed greens, gorgonzola cheese, poached pears, pine nuts, walnuts and served with walnut cream vinaigrette.

Baby spinach, sliced fresh peaches, goat cheese, and caramelized macadamia nuts, served with homemade raspberry vinaigrette.

Diced romaine with roasted Yukon gold potatoes, diced bacon, boiled egg and gorgonzola cheese. Served with granulated dijon mustard dressing.

Arugula salad topped with a mixture of mushrooms sautéed in herbs and balsamic, aged Parmigiano Reggiano, and extra virgin olive oil.

Fresh mixed greens with cucumbers, tomatoes, croutons, mushrooms, and a balsamic vinaigrette.

Fresh romaine tossed with parmesan, croutons, and a homemade caesar dressing.

Lasagna pasta baked with ham, mozzarella, parmesan, bechamel, and bolognese meat sauce.

Potato pasta with pesto in a gorgonzola cream sauce.

Potato pasta with bolognese bechamel cream sauce with shredded mozzarella cheese baked on top.

Cannelloni pasta, ricotta, spinach, and artichokes in a bechamel sauce.

Ravioli stuffed with lobster and squash, in a saffron cream sauce.

Shrimp, white wine, red pepper, and herbs, in a chipotle tomato sauce.

Chicken with bacon and spinach in a vodka orange cream sauce.

White wine with olive oil, garlic, artichoke, capers, diced eggplant, olives.

Served with our homemade marinara meat sauce.

Bacon, onions, black pepper, in a parmesan and egg cream sauce.

Clams, garlic, onions, and zucchini in a light white wine cream sauce.

Clams, mussels, calamari, shrimp, scallops, and fish in a light tomato sauce.

Shrimp, garlic, onions, and pistachios, in a light pesto cream sauce.

Chicken, bacon, radicchio, and mushrooms in a tomato cream sauce.

Eggplant stuffed with mozzarella, in a marinara sauce.

Diced chicken breast with artichoke, portabello mushrooms, and kalamata olives with a marsala cream sauce.

Fresh mixed vegetables, white wine, and extra virgin olive oil, in a light tomato sauce.

Saute tiger shrimp and smoked salmon in a roasted tomato vodka cream sauce.

All steaks are 21 days aged black Angus reserve choice u.s.d.a. certified. Pan seared beef tenderloin filet served with sauteed spinach, pine nuts, figs, and bacon confit potatoes, in a peppercorns brandy demi-glaze.

All steaks are 21 days aged black Angus reserve choice u.s.d.a. certified. Pan seared 12oz rib-eye served with a gorgonzola demi-glaze, sautéed spinach, and mashed potatoes.

All steaks are 21 days aged black Angus reserve choice u.s.d.a. certified. Pan seared 8 oz. beef tenderloin filet topped with mushrooms, gorgonzola, potato crust, caramelized onions, red wine reduction demi-glaze and served with bacon wrapped asparagus.

All steaks are 21 days aged black Angus reserve choice u.s.d.a. certified. Pan seared veal scaloppini prepared with fresh lemons and white wine. Served with spaghetti and steamed vegetables.

All steaks are 21 days aged black Angus reserve choice u.s.d.a. certified. Braised Veal Shank Slow Cooked for Six Hours and Prepared with Mixed Vegetables and Arborio Risotto.

All steaks are 21 days aged black Angus reserve choice u.s.d.a. certified. Grilled New Zealand lamb chops topped with a balsamic and mint reduction. Served with crispy cheese polenta and steamed vegetables.

Grilled tilapia with macadamia in a light roasted chipotle cream sauce. Served with linguine and steamed vegetables.

Pan seared thinly sliced salmon filet lightly battered in flour, egg, and parmesan. Topped with a caper, lemon and white wine sauce. Served with crispy spaghetti and vegetables.

Large pan-seared sea scallops prepared with an amaretto cream demi-glaze. Served with asparagus and crispy polenta.

Pappardelle pasta, sauteed with bell peppers, asparagus and lobster tail in a tomato vodka cream sauce.

Chicken breast breaded and baked, topped with ham, mozzarella cheese, and homemade marinara sauce. Served with spaghetti and vegetables.

Sauteed chicken breast lightly breaded and topped with white wine, lemon, and caper sauce. Served with spaghetti and steamed vegetables.