ANGELINA'S RISTORANTE
Ogunquit’s only authentic Italian chef owned restaurant. At Angelina’s only the freshest meats, produce, and fish are used. Recipes passed down to Executive Chef / Owner David Giarusso Jr, from his great grandmother, Angelina Peluso.
David comes from a long line of Italian heritage, and put his knowledge as a chef of true Italian food to good use. You have a choice to dine in the main dining room, our new wine room, our lounge, or the garden terrace.
Angelina’s offers 27 wines by the glass and 90 wines by the bottle. They are all priced moderately and will satisfy experienced and inexperienced wine drinkers alike. Full bar is always available.
If your looking for true Italian food look no further than Angelina’s.
We were voted “Best Italian Restaurant in Ogunquit”, “Best Wine Bar” and named one of the “Top 20 Restaurants on the Seacoast” by Portsmouth Magazine for two years in a row.
We were also reviewed by Billy Costa from “TV DINER” and received the “GOLD PLATE”.
Casual fine dining at affordable prices. Casual dress code. Angelina’s serves dinner year round, seven nights per week from 4:30 PM until 10 PM. Reservations are suggested at 207 646 0445.
Wine Menu
ZUPPE * SOUPS
| Zuppa Toscana | 6 |
| Traditional hearty bean and vegetable soup tomato based, and always vegetarian |
| Zuppa di Pesce | 12 - entrée 23 |
| Adriatic fish stew with mussels, clams, shrimp, haddock, salmon, and scallops, in a fresh tomato, basil, and garlic broth |
| Zuppa di Aragosta | 9 |
| Puree lobster and sherry rich, thick and creamy - Lobster bisque |
ANTIPASTI * APPETIZERS
| Antipasto della Casa | Sm 11 - Lrg 14 |
| Mixed Italian cold cuts and cheese, with olives, roasted peppers and roasted eggplant |
| Prosciutto E Mozzarella | 9 |
| Fresh Prosciutto di Parma and fresh Mozzarella with extra virgin olive oil |
| Cocktail di Gamberoni | 8.50 |
| 5 Large chilled shrimp in our tangy cocktail sauce |
| Portobello | 8.50 |
| Large Portobello mushroom baked stuffed with our homemade seafood stuffing finished with mozzarella cheese |
| Bruschetta Classica | 6 |
| Fresh roma tomatoes marinated with garlic, fresh basil and olive oil with toasted country bread |
| Calamari Fritti | 8.50 |
| Crispy fresh calamari polenta dusted, lightly fried, served with pomodoro sauce |
| Focaccia | 8.50 |
| Fresh parmesan focaccia bread topped with roasted eggplant, roma tomatoes, kalamata olives, basil, garlic and parmesan, then baked in the oven |
| Cozza Marinara or Fra Diavlo | 8 |
| Fresh Prince Edward Island mussels simmered in our homemade marinara or fra Diavlo sauce |
| Ravioli Fritti | 9 |
| 4 large homemade raviolis filled with grilled chicken, portobello mushrooms, roasted red pepper, ricotta cheese, lightly fried then drizzled with house made pesto sauce |
| Ravioli Aragosta | 10 |
| 4 homemade lobster filled raviolis in a rich and creamy lobster sauce |
| Gnocchi | 9 |
| Homemade potato gnocchi with shallots, garlic, basil, sundried tomatoes and gorgonzola cream sauce |
| Gamberoni Della Nonna | 9.50 |
| 4 large tiger shrimp sautéed with garlic, basil, grape tomatoes, lemon, white wine and a touch of butter |
| Cappesante Peperoni Scampi | 9.50 |
| 3 large diver scallops pan seared with garlic, basil, shallots, roasted red peppers, white wine and a touch of butter and shaved parmesan |
INSALATE * SALADS
| Mista della Casa | 6 |
| Mixed baby greens, tomatoes, cucumbers, carrots, green peppers and sweet red onion |
| Insalata alla Caesar | 8 |
| Traditional caesar |
| Insalata alla Spinaci | 8.50 |
| Fresh baby spinach, mushrooms, tomatoes and fresh gorgonzola cheese tossed with a light balsamic vinaigrette |
| Insalata Mediteraneano | 8.50 |
| Fresh romaine, tomatoes, kalamata olives, red onions and fresh feta cheese tossed with a light balsamic vinaigrette |
| Insalata Formaggio di Capra | 9 |
| Baby greens, grape tomatoes and fresh goat cheese fritters tossed with a lemon-mustard dressing |
| Insalata Caprese | 8 |
| Whole 4 ounce imported Salerno buffalo mozzarella sliced and served with vine ripe tomatoes, fresh basil leaves and a drizzle of olive oil |
| Peperoni Arostiti Mozzarella e Olio | 8 |
| Roasted red peppers and fresh imported Salerno buffalo mozzarella drizzled with virgin olive oil |
PASTA PIATTI * PASTA ENTREES
| Pasta Gusta Tuo | 15 |
| Choice of Linguini, penne or capellini pasta and choice of homemade sauces: mariana sauce, pomodoro or garlic fresh basil and olive oil |
| Ravioli | 16 |
| Housemade cheese raviolis in marinara sauce with shaved parmesan |
| Ravioli Aragosta | 21 |
| Housemade lobster filled raviolis in rich creamy lobster sauce |
| Penne Melanzana | 16 |
| Penne pasta with roasted eggplant in a fresh pomodoro sauce |
| Fettuccini Alfredo | 17 |
| Fettuccini tossed with a creamy romano cheese and roasted garlic-basil cream sauce |
| Penne Primavera | 17 |
| Penne pasta tossed with fresh sauteed garlic, basil and fresh seasoned vegetables |
| Cavatelli Pesto | 18 |
| Homemade cavatelli pasta tossed with house made pesto cream sauce |
| Lasagna Rustica | 19 |
| Homemade five layer meat lasagna |
| Lasagna Rustica - Vegetarian | 17 |
| Homemade five layer vegetarian lasagna |
| Melanzana Parmaseana | 18 |
| Fresh sliced eggplant dusted in Italian bread crumbs lightly fried, then finished in the oven with mozzarella and marinara sauce over penne or linguini |
| Pollo Parmaseana | 19 |
| Fresh pounded out chicken breast in Italian bread crumbs lightly fried, then finished in the oven with mozzarella and marinara sauce over penne or linguini |
| Vitello Parmaseana | 20 |
| Fresh veal cutlets dusted in Italian bread crumbs lightly fried, then finished in the oven with mozzarella and marinara sauce over penne or linguini |
| Combo Parmaseana | 25 |
| Your choice of fresh chicken or veal cutlet with eggplant cutlets dusted with Italian bread crumbs lightly fried, then baked with mozzarella cheese and marinara sauce over penne or linguini |
| Tagatelli Carbornara | 18 |
| Homemade tagatelli pasta tossed with a saute of garlic, shallots, mushrooms, basil, peas and pancetta in a light cream sauce |
| Tagatelli Bolognese | 20 |
| A hearty meat sauce of ground sirloin and pork simmered hours in a red sauce tossed with homemade tagatelli pasta and a touch of cream |
| Pollo Puttanesca | 18 |
| Boneless chicken breast sauteed with fresh and crushed tomatoes, garlic, basil, capers and kalamata olives tossed with linguini |
| Pollo Florentina | 19 |
| Boneless chicken breast sauteed with fresh basil, baby spinach, tomatoes and finished in a roasted garlic cream sauce tossed with linguini |
| Pollo Portabello | 19 |
| Boneless chicken breast sauteed with shallots, portabello mushrooms and dried tomatoes in a light cream sauce tossed with penne pasta |
| Cazza Fra Diavlo | 18 |
| A mound of Prince Edward Island mussels simmered in our homemade marinara sauce over linguini |
| Linguini alle Vongole | 18 |
| Fresh chopped clams in either a white or red sauce tossed with linguini |
| Gamberoni Scampi | 20 |
| 6 large tiger shrimp sauteed in olive oil, garlic, basil, white wine, a touch of butter and fresh lemon tossed with linguini |
| Linguini Roma | 21 |
| 6 large tiger shrimp scampi, but we added fresh broccoli and fresh chopped tomatoes |
| Cappasante Orte | 21 |
| Maine diver sea scallops, pan roasted with roasted eggplant, tomatos and baby spinach, served over angel hair pasta |
| Fettuccini Alla Bucaniera | 26 |
| Hearty array of mixed seafood in a fresh promodoro sauce or in a spicy diavlo sauce tossed with fettuccini |
RISOTTO * RISOTTOS
| Primavera | 17 |
| Sauteed seasonal vegetables in our risotto with romano cheese |
| Romano | 18 |
| Pancetta sauteed with garlic, shallots, mushrooms and peas in our risotto with romano cheese |
| Rustica | 19 |
| Boneless chicken breast, portabello mushroom and sun dried tomatoes in our risotto with romano cheese |
| Filetto | 27 |
| Ten ounce Angus filet mignon grilled, sliced and fanned out over a duo mushroom risotto, finished with gorgonzola cheese |
| Gamberoni e Asparagi | 21 |
| 6 large tiger shrimp and fresh asparagus in our risotto with romano cheese |
| Salmone Florentina | 21 |
| Fresh salmon pan roasted, served atop our risotto with romano cheese |
| Aragosta | 27 |
| Fresh Maine lobster chunks in our risotto with romano cheese |
| Fruti de Mare | 27 |
| Diver sea scallops, tiger shrimp and fresh lobster in our risotto with romano cheese |
POLLO, VITELLO, CARNE e PESCE * CHICKEN, VEAL, MEAT and FISH
| Petto di Pollo "Angelina" | 17 |
| Grilled boneless chicken breast plain or in a fresh basil and olive oil marinade |
| Rollantini Di Pollo | 20 |
| Boneless chicken breast stuffed with prosciutto, fresh mozarella and basil baked in the oven with a light spinach cream sauce |
| Ragout Di Pollo | 19 |
| Grilled boneless chicken breast finished with a roasted eggplant and tomato ragout |
| Pollo ou Vitello Angelina | 20 |
| Choice of fresh chicken or veal cutlet dusted with Italian bread crumbs, lightly fried, baked in the oven with sauteed spinach, mushrooms and mozzarella cheese, over linguini, garlic and oil |
| Pollo Picatta ou Marsala | 20 |
| Boneless chicken breast cutlets dusted with flour and sauteed in a lemon butter caper sauce or mushroom marsala wine sauce |
| Vitello Picatta ou Marsala | 25 |
| Fresh veal cutlets dusted with flour and sauteed in a lemon butter caper sauce or mushroom marsala wine sauce |
| Bistecca Incrostato | 25 |
| 14 oz hand cut Delmonico steak encrusted with rosemary, grilled then finished with a shallot balsamic reduction |
| Bistecca Pizzaiola | 26 |
| 14 oz Delmonico steak with Italian herbs grilled and finished in the oven with mozarella and marinara sauce over linguini |
| Filetto Torre | 27 |
| 10 oz hand cut Angus filet mignon grilled and finished with roasted sweet red pepper, sauteed spinach and hand cut Italian seasoned fries |
| Cappesante | 20 |
| Pan roasted Maine diver sea scallops in white wine, lemon, garlic, fresh basil and a touch of butter |
| Salmone con Fagiolo Bianco | 21 |
| Fresh salmon pan roasted, finished with a white bean and roasted red pepper ragu and sauteed spinach OR grilled plain with lemon |
| Pesce Spada | 23 |
| Center cut swordfish braised in fresh tomatoes, baby spinach, artichoke hearts in white wine lemon butter broth with fried leaks OR grilled plain with fresh lemon |
$5.00 plate charge for sharing entrees. 18% gratuity added to parties of five or more.