Arezzo Ristorante > Arezzo Ristorante MenuItalian | Southwest Minneapolis Dinner Menu
diced roma tomatoes marinated with pesto and extra virgin olive oil. served with toasted garlic bread and black olives.
fresh spinach sautéed with garlic, pine nuts and olive oil, garnished with parmesan cheese.
lightly pan-fried baby eggplant with plum tomato sauce and parmesan, baked and drizzled with basil sauce and tomato confit.
grilled polenta stuffed with spinach and mushrooms, served with a four cheese pink sauce.
thinly sliced beef tenderloin drizzled with extra virgin olive oil, lemon juice and topped with arugula and shaved parmesan.
fresh squid fried in olive oil and served with marinara sauce on the side.
taleggio, parmigiano reggiano, fontina and brie with hard salami and grapes.
house mixed greens with sliced roma tomatoes, red onions, cucumbers,red pepers and julienne carrots, tossed with extra virgin olive oil, balsamic vinegar and fresh lemon juice.
freshly cut endive, arugula and mushrooms tossed with extra virgin olive oil, fresh lemon juice, balsamic vinegar and shaved parmesan.
mixed greens with fresh strawberries, pears, goat cheese and fresh raspberry vinaigrette.
mixed greens, tossed with orange vinaigrette, fresh mandarin oranges, goat cheese and toasted almonds.
marinated and grilled zucchini, eggplant, carot, asparagus and mixed peppers, drizzled with tomato basil dressing. garnished with mixed greens tossed in extra virgin olive oil, balsamic vinegar and fresh lemon juice.
hand made mini potato dumplings offered three ways: four cheese sauce (parmesan, gorgonzola, fontina and pecorino), plum tomato sauce with basil or a bolognese sauce.
traditional black ink fettuccine with veraci clams, sautéed asparagus and pasley in white wine sauce.
spinach fettuccine served in a san marzano tomato sauce with a traditional spicy sicilian sausage.
three color tagliatelle pasta(tomato spinach and egg), served with shrimp and zucchini in a rich cream sauce, garnished with parmesan cheese and parsley.
spinach tortelli hand stuffed with a blend of ricotta cheese and fresh spinach, finished in a tomato and eggplant sauce.
traditional black ink fettuccine with veraci clams, asparagus and pasley in white wine sauce.
house made tagliatelle pasta tossed with chicken, tomatoes and pine nuts in white wine sauce, topped with goat cheese.
tomato sauce, fresh fior di latte mozzarella, parmesan cheese, extra virgin olive oil and basil.
tomato sauce, fresh fior di latte mozzarella, cherry tomatoes,black calamata olives, parmesan cheese and basil.
fresh fior di latte mozzarella, gorgonzola, fontina and parmesan cheese.
fresh fior di latte mozzarella, tomato sauce, cooked ham and button mushrooms.
fresh fior di latte mozzarella, tomato sauce with grilled eggplant, carrots, zucchini, red and yellow peppers.
gorgonzola cheese, italian sausage and tomato sauce.
prosciutto, musrooms, tomato sauce, artichoke hearts, black olives and fresh fior di latte mozzarella.
tomato sauce, fresh fior di latte mozzarella and spicy italian pepperoni.
tomato sauce, fresh fior di latte mozzarella and spicy italian sausage.
angel hair pasta topped with a traditional italian plum tomato basil sauce.
red pepper and garlic spiced tomato sauce served over penne pasta.
sauteed pancetta in extra virgin olive oil and parmesan cheese tossed with egg and dash of cream over spaghetti.
ground beef and pork in a plum tomato and rosemary sauce over rigatoni pasta.
butterfly pasta tossed with gorgonzola sauce and spicy italian sausage.
linguine pasta tossed with garlic, capers, black kalamata olives and anchovies.served with plum tomato sauce.
arborio rice in a light champagne chicken broth, with asparagus, mushrooms and shallots.
arborio rice served with scallops in a light tomato sauce and baby arugula leaves.
seafood soup, served with shrimp, clams, calamari and scallops in a spicy tomato or white wine broth.
sliced chicken breast sauteed in sicilian marsala liqueur, served with mashed potatoes and asparagus.
chicken breast sautéed with garlic oregano,calamata olives, chilis and capers, smothered in san marzano tomato sauce with fontina cheese with broccoli and carots.
jumbo tiger prawns sautéed in garlic, served in a brandy orange sauce and garnished with carrots, zucchini and crispy pancetta.
jumbo tiger prawns sautéed in garlic, in a brandy orange sauce and garnished with carrots, zucchini and crispy pancetta.
thinly sliced veal sautéed served one of three ways: butter and marsala liqueur, fresh lemon juice and whitewine or assorted musrooms and white wine garnished with roasted fingerling potatoes, carrots and asparagus.
pork loin chop stuffed with apples, parma ham and pecans, baked and served over garlic mashed sweet potatoes with four cheese cream sauce.
grilled new york strip, served with truffle mashed pataoes, grilled asparagus and shallots.
authentic tiramisu made with delicate ladyfingers sponge cake baked with italian cafe espresso and topped with sweet mascarpone and cocoa.
house-made crepe filled with fresh sliced bananas topped with vanilla ice cream and drizzles with nutella.
vanilla ice cream with chocolate sauce.
traditional cream custard with a brulee sugar crust.
house-made italian polenta chocolate cake, drizzled with fresh raspberry sauce and dusted with powdered sugar.
traditional italian cheesecake made with ricotta cheese, chocolate chips and drizzled with fresh raspberry sauce.
natural fruit shells filled with fine hand-made orange or lemon sorbet.
tube shaped italian pastries filled with ricotta cheese and chocolate chips, drizzled with fresh raspberry sauce.
vanilla ice cream with espresso.
chocolate souffle served with dark melted chocolate and house-made vanilla ice cream.
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