Asti Ristorante Menu (Update 2025)

Veal cutlets sauteed in a lemon caper sauce.

Veal cutlets baked in marinara sauce topped with fresh mozzarella and served with seasonal vegetables. Parmesan cheese.

Organic chicken breast cutlets braised with wild mushrooms in a homemade marsala wine sauce.

Organic chicken breast cutlets topped with fresh mozzarella and marinara sauce.

14 oz. ribeye steak topped with marinara sauce, olives, and capers.

Grilled sliced filet mignon on a bed of organic baby arugula, chopped tomatoes, and shaved Parmesan cheese in a balsamic reduction sauce.

6 oz. filet mignon in a gorgonzola cream.

Grilled red Wild King Salmon topped with capers and shallots in a brandy worcestershire sauce and served with seasonal vegetables.

Mediterranean seafood stew with shrimp, scallops, mussels, Manila clams, swordfish, Ahi tuna, and salmon in a vegetable broth with a hint of marinara sauce.

Jumbo shrimp and scallops grilled and topped with lemon juice and fresh herbs.

Grilled red wild king salmon topped with capers and shallots in a brandy worcestershire sauce and served with seasonal vegetables.

Mediterranean seafood stew with shrimp, scallops, mussels, clams, fresh fi sh in a vegetable broth with a hint of marinara sauce.

Grilled tilapia filet, mixed berries, olive oil.

Gluten-free and vegan. Fresh gluten and egg free carrot spaghetti with sauteed artichoke hearts.

Gluten-free and vegan. Fresh gluten and egg free spaghetti with sauteed julienne vegetables, garlic and micro arugula.

Penne with leeks, asparagus diced salmon, in a pink vodka sauce.

Spaghetti with Italian bacon, eggs and parmesan.

Canaroli rice with shrimp, scallops, mussels, Manila clams, swordfish, Ahi tuna and salmon in a red sauce.

Vegetarian. Ricotta cheese and spinach ravioli with marinara sauce.

Rigatoni sauteed with green onions and mushrooms in a marinara sauce topped with sliced filet mignon.

Linguini pasta with garlic, manila clams, crushed chili, in a white wine sauce.

Hand made ricotta cheese dumplings with diced chicken and sun-dried tomato in a pink brandy sauce.

Authentic Northern Italian lasagna with meat ragout and bechamel sauce.

Fresh fettuccini pasta with meat ragoutand wild mixed mushrooms.

Vegetarian. Potato dumplings sauteed in a Gorgonzola cream sauce.

Gluten-free and vegan. Fresh gluten and egg free fettuccini with walnuts, green onions and chili flakes.

Large ribbon pasta with jumbo shrimp and dungeness crab meat in a pink vodka sauce.

Dungeness crab cakes served over baby arugula.

Thinly sliced raw filet mignon topped with capers and shaved Parmesan cheese, served on a bed of micro arugula.

Sauteed black mussels and manila clams with garlic, white wine, and fresh chopped tomatoes.

Fresh mozzarella cheese served with heirloom tomatoes and basil.

Swordfish, ahi tuna, and wild salmon with lemon dressing, capers, and shaved Parmesan cheese.

Fried crispy calamari, zucchini and carrots served with spicy marinara red sauce.

Eggplant, zucchine, crostini, green, and black olives, roasted bell peppers, mushrooms, artichoke.

Bruschetta with chooped tomatoes, mozzarella, and basil.

Combination of Italian cold cuts and gourmet cheeses and marinated vegetables.

Rolled grilled eggplant filled with mozzarella, marinara sauce, and basil.

Sauteed black mussels and Manila clams with garlic, white wine, and fresh chopped tomatoes.

Thinly sliced raw filet mignon topped with capers and shaved Parmesan cheese, served on a bed of micro arugula.

15 oz. Prime boneless ribeye steak served with asparagus and garlic mashed potato.

Grilled sliced filet mignon on a bed of organic baby arugula, chopped tomatoes and shaved parmesan cheese in a balsamic reduction sauce.

8 oz. Filet mignon in a tricolor peppercorn sauce served with sauteed spinach.