Ristorante Aroma

Grilled octopus with capers, pureed ceci beans and sun dried tomatoes, finished with olive oil and balsamic glaze.

Artichokes stuffed with romano and parmigiano cheese, mint and garlic, lightly fried and finished with a white wine sauce.

Rice balls filled with Chef Tony’s bolognese sauce and mozzarella with a trio of homemade dipping sauces.

Grilled eggplant, rolled and stuffed with mascarpone, ricotta and spinach, topped with a blush sauce and homemade mozzarella cheese.

Grilled calamari with arugula, capers, olives and cherry tomatoes, finished with olive oil and lemon.

Baked eggplant, zucchini, and house made mozzarella served over fresh tomato puree, topped with caramelized cherry tomatoes and olive oil.

Soup of the day, please contact to the merchant for soup of the day.

Grilled romaine with pancetta, truffle oil and shaved parmigiano reggiano cheese.

Hearts of lettuce with tomatoes and shaved parmigiano with limoncello dressing, served with garlic and cheese crostini.

Red beet salad with spinach, red onions, raisins, gorgonzola cheese and candied walnuts, topped with olive oil and a red beet glaze.

Spinach salad with fresh orange, fennel, black olives, dill and shaved parmigiano reggiano cheese in a citrus vinaigrette, topped with homemade croutons.

Homemade pasta stuffed with truffle and ricotta, topped with arugula, wild mushrooms, and shaved parmigiano reggiano with a touch of cream, demiglace and truffle oil.

Homemade mascarpone gnocchi sautéed with lobster, finished with a touch of tomato and cream.

Homemade potato gnocchi served with Chef Tony’s bolognese sauce.

A sample of our three types of homemade gnocchi, mascarpone gnocchi with lobster sauce, spinach mascarpone gnocchi with gorgonzola sauce and potato gnocchi with tomato sauce.

Homemade fettuccine with lump crab meat in a white wine sauce with cherry tomatoes and basil.

Homemade pappardelle with nduja served over pureed ceci beans, topped with shredded parmigiano reggiano cheese.

Risotto with chef's selection of seafood for the day, please contact to the merchant for seafood for the day.

Baked pasta roses filled with prosciutto, broccoli rabe, sundried tomatoes and fontina cheese, topped with bechamel sauce and a touch of tomato.

Petit potato gnocchi with broccoli rabe flowers and sausage, topped with parmigiano, romano and breadcrumbs then baked to perfection.

All natural frenched airline chicken breast seasoned with herbs, broiled and finished with fontina cheese sauce.

Filet mignon, grilled and topped with crab meat in a scampi sauce.

Veal chop stuffed with prosciutto and fontina cheese, topped with porcini mushrooms and truffle oil.

Braised pork osso bucco in a light demiglace sauce with a touch of truffle oil.

Lamb chops marinated in garlic and rosemary, grilled to perfection.

Chef's seafood medley in a spicy tomato sauce on a bed of homemade crostini.

Veal medallions topped with shrimp, crab and lobster, finished with a white wine sauce with spinach, cherry tomatoes and mushrooms.

Broccoli rabe sauteed with garlic and olive oil.

Grilled asparagus

Spinach sauteed with garlic and olive oil.

Fried potatoes with parmigiano cheese and truffle oil.

Homemade desserts and gelati.

Grilled eggplant, rolled, and stuffed with mascarpone, ricotta, and spinach topped with a blush sauce and homemade mozzarella cheese.

Fried calamari in a sweet and spicy chili sauce.

Artichokes stuffed with Romano and parmigiano cheese, mint and garlic, and lightly fried. Finished with a white wine sauce.

Crispy pasta “purses” stuffed with mascarpone cheese and shrimp served with tomato dipping sauce.

Chef’s selection of an assortment of Italian specialty meats, cheese, and vegetables.

Grilled octopus with pureed ceci beans and sundried tomatoes. Finished with olive oil and balsamic glaze.

Prosciutto and fontina cheese rolled and fried. Finished with roasted pepper cream sauce.

Veal medallions topped with shrimp, crab, and lobster. Finished in a white wine sauce with spinach, cherry tomatoes, and mushrooms.

Veal chop stuffed with prosciutto and Fontina cheese. Topped with porcini mushrooms and truffle oil.

Veal medallions rolled with prosciutto, spinach, and mozzarella topped with artichokes and mushrooms in a demiglace tomato sauce.

Breaded veal chop topped with arugula, tomato, and onion. Finished with olive oil and lemon.

Grilled chicken breast topped with sautéed mixed vegetables. Finished with olive oil.

Chicken breast topped with ricotta, spinach, and mozzarella. Finished in a demiglace sauce.

Sirloin steak, grilled and finished with a sauce of Barolo wine, fig, and gorgonzola.

Braised pork osso bucco in a light demiglace sauce with a touch of truffle oil.

Lamb chops marinated in garlic and rosemary. Grilled to perfection.

Chef's seafood medley in a spicy tomato sauce with homemade crostini.

Grilled romaine with pancetta, truffle oil, and shaved parmigiano reggiano cheese.

Hearts of lettuce with tomatoes and shaved parmigiano with limoncello dressing. Served with garlic and cheese crostini.

Grilled shrimp with walnuts and grilled pears over arugula with a sherry cream dressing.

Prosciutto wrapped shrimp, fresh spinach, and gorgonzola cheese topped with warm smoked mozzarella. Finished with a sherry cream dressing.

Potato gnocchi served with Chef Tony’s bolognese sauce.

Mascarpone gnocchi sauteed with lobster. Finished with a touch of tomato and cream.

Spinach mascarpone gnocchi in a gorgonzola cream sauce

Pasta stuffed with truffle and ricotta, topped with arugula, wild mushrooms, and shaved parmigiano reggiano with a touch of cream, demi-glace, and truffle oil.

Risotto with chef's selection of seafood for the day.

Fettuccine with shrimp, clams, jumbo lump crabmeat, zucchini, and artichokes in a white wine sauce.

Squid ink fettuccine with shrimp and crab meat. Served in a cheese bowl with white wine sauce.

Mixed pasta with sausage, short ribs, peas, mozzarella, and bolognese sauce. Wrapped in a sheet of homemade pasta, baked, then topped with tomato sauce on one half,
and alfredo sauce on the other.

Risotto with wild mushrooms, radicchio, and other assorted vegetables mixed with mascarpone cheese.

Pasta with pancetta, onion, and marinara with a touch of red pepper.

Sautéed with garlic and olive oil.

Sautéed with garlic and olive oil.

Grilled asparagus.

Fried potatoes with parmigiano cheese and truffle oil.

Our dessert of the day (changes daily).

Tender grilled octopus served over pureed ceci beans with capers and sundried tomatoes, finished with olive oil and balsamic glaze.

Grilled eggplant, rolled and stuffed with mascarpone, ricotta and spinach, topped with a blush sauce and homemade mozzarella cheese.

Artichokes stuffed with romano and parmigiano cheese, mint, and garlic, lightly fried and finished in a white wine sauce.

Crispy pasta “purses” stuffed with mascarpone cheese and shrimp served with tomato dipping sauce.

Fried calamari in a sweet and spicy chili sauce.

Chef’s selection of an assortment of Italian specialty meats, cheese, and vegetables.

Prosciutto and fontina cheese rolled and fried, finished with roasted pepper cream sauce.

Grilled romaine with pancetta, truffle oil, and shaved parmigiano reggiano cheese.

Healthy mix of kale, raisins, cherry tomatoes and quinoa with olive oil and lemon.

Watermelon salad with goat cheese, mint and balsamic glaze.

Prosciutto wrapped shrimp, fresh spinach and gorgonzola cheese topped with warm smoked mozzarella, finished with a sherry cream dressing.

Homemade pasta stuffed with truffle and ricotta. Topped with arugula, wild mushrooms, and shaved parmigiano, a touch of cream, demiglace, and truffle oil.

Spinach mascarpone gnocchi in a gorgonzola cream sauce.

Fettuccine with shrimp, clams, jumbo lump crabmeat, zucchini and artichokes in a white wine sauce.

Risotto with chef’s selection of seafood.

Squid ink fettuccine with shrimp and crab meat, served in a cheese bowl with white wine sauce.

Homemade mascarpone gnocchi sautéed with lobster, finished with a touch of tomato and cream.

Homemade potato gnocchi served with chef tony’s bolognese sauce.

Homemade pasta stuffed with truffle and ricotta, topped with arugula, wild mushrooms and shaved parmigiano reggiano with a touch of cream, demiglace and truffle oil.

Grilled eggplant, rolled and stuffed with mascarpone, ricotta and spinach, topped with a blush sauce and homemade Mozzarella cheese.

Grilled romaine with pancetta, truffle oil and shaved parmigiano reggiano cheese.

Veal medallions topped with shrimp, crab and lobster, finished with a white wine sauce with spinach, cherry tomatoes and mushrooms.

Grilled octopus with capers, puréed ceci beans and sun-dried tomatoes, finished with olive oil and balsamic glaze.

Hearts of lettuce with tomatoes and shaved parmigiano with limoncello dressing, served with garlic and cheese crostini.

Grilled octopus with capers, puréed ceci beans and sun-dried tomatoes, finished with olive oil and balsamic glaze.

Grilled eggplant, rolled and stuffed with mascarpone, ricotta and spinach, topped with a blush sauce and homemade Mozzarella cheese.

Crispy pasta “purses” stuffed with mascarpone cheese and shrimp served with tomato dipping sauce.

Prosciutto and Fontina cheese rolled and fried, finished with roasted pepper cream sauce.

Fried calamari in a sweet and spicy chili sauce.

Baked eggplant, zucchini and housemade Mozzarella served over fresh tomato puree, topped with caramelized cherry tomatoes and olive oil.

Chef’s selection of an assortment of Italian specialty meats, cheese, and vegetables.

Grilled romaine with pancetta, truffle oil and shaved parmigiano reggiano cheese.

Hearts of lettuce with tomatoes and shaved parmigiano with limoncello dressing, served with garlic and cheese crostini.

Grilled shrimp with walnuts and grilled pears over arugula with a sherry cream dressing.

Prosciutto wrapped shrimp, fresh spinach and gorgonzola cheese topped with warm smoked mozzarella, finished with a sherry cream dressing.

Soup of the day.

Homemade pasta stuffed with truffle and ricotta, topped with arugula, wild mushrooms and shaved parmigiano reggiano with a touch of cream, demiglace and truffle oil.

Homemade potato gnocchi served with chef tony’s bolognese sauce.

Fettuccine with shrimp, clams, jumbo lump crabmeat, zucchini and artichokes in a white wine sauce.

Squid ink fettuccine with shrimp and crab meat, served in a cheese bowl with white wine sauce.

Risotto with wild mushrooms, radicchio, and other assorted vegetables, mixed with mascarpone cheese.

Homemade mascarpone gnocchi sautéed with lobster, finished with a touch of tomato and cream.

Risotto with chef's selection.

Spinach mascarpone gnocchi in a gorgonzola cream sauce.

Mixed pasta with sausage, short ribs, peas, mozzarella, and bolognese sauce, wrapped in a sheet of homemade pasta, baked, then topped with tomato sauce on one half, and alfredo sauce on the other.

Pasta with pancetta, onion, and marinara with a touch of red pepper.

Veal chop stuffed with prosciutto and Fontina cheese, topped with porcini mushrooms and truffle oil.

Chef's seafood medley in a spicy tomato sauce on a bed of homemade crostini.

Veal medallions rolled with prosciutto, spinach, and Mozzarella topped with artichokes and mushrooms in a demiglace tomato sauce.

Veal medallions topped with shrimp, crab and lobster, finished with a white wine sauce with spinach, cherry tomatoes and mushrooms.

Grilled chicken breast topped with sautéed mixed vegetables, finished with olive oil.

Sirloin steak, grilled and finished with a sauce of Barolo wine, fig and gorgonzola.

Breaded veal chop topped with arugula, tomato, and onion, finished with olive oil and lemon.

Braised pork osso bucco in a light demiglace sauce with a touch of truffle oil.

Chicken breast topped with ricotta, spinach, and Mozzarella, finished in a demiglace sauce.

Lamb chops marinated in garlic and rosemary, grilled to perfection.

Broccoli rabe sautéed with garlic and olive oil.

Spinach sautéed with garlic and olive oil.

Grilled asparagus.

Fried potatoes with parmigiano cheese and truffle oil.

Homemade desserts and gelati.