Italian Cuisine with Mediterranean Flair
ALL MENU ITEMS ARE MADE FRESH DAILY USING ONLY THE FINEST INGREDIENTS.
appetizers / antipasti
BUONA BOCCA
Lightly breaded pillows of mozzarella stuffed with spinach and sun-dried tomatoes.Dressed with Pinot Grigio lemon caper butter sauce. Serves two. 10
FRIED CALAMARI
Crisp hand-breaded calamari served with lightly spiced horseradish cream sauce. 12
SCALLOPS MARE E MONTI
Pan-seared scallops nestled in a bed of sautéed wild mushrooms and sauced with lightly spiced tangerine butter. *GF 13
INVOLTINO DI MELANZANE
Whipped ricotta-stuffed baby eggplant rotolini, oven-roasted and dressed in basil-infused tomato sauce. Finished with basil oil. *GF 12
SCHIACCIATA
Three mini oven-finished slices of Schiacciata prepared with XVOO, garlic and oregano. Topped with sweet and spicy roasted red pepper pesto, wild mushrooms and a dusting of Miyokos cheese. Vegan friendly! *GF 10
MAMA’S MEATBALLS
Baked beef and pork meatballs simmered in our pomodoro sauce. *GF 11
soup / zuppa
ZUPPA DEL GIORNO
Please ask your server about today’s soup. MP
salads / insalate
AVOCADO SALAD
Thin slices of Hass avocado tossed with mesclun greens, grape tomatoes, diced cucumber, grapes, pignoli nuts, and goat cheese. Dressed in lemon citrus vinaigrette. *GF 12
ALINA’S HOUSE SALAD
Mesclun greens, carrots, onions, tomatoes and olives garnished with freshly grated Parmigiano. Served with a balsamic or cranberry citrus vinaigrette. *GF 9
CAESAR SALAD
Crispy whole hearts of romaine topped with hand-shaved Parmigiano, grape tomatoes and house-made garlic croutons. *GF 11
WINTER BEET SALAD
Carpaccio-styled Chioggia beets topped with gorgonzola cheese crumbles and dressed with an orange-citrus vinaigrette. *GF 12
pasta
Gluten-free pasta available upon request.
RAVIOLI ALL’ ARRABBIATA
Roasted vegetable-stuffed ravioli tossed in lightly sweet and spiced roasted red pepper pesto tomato sauce. 23
ALINA’S LINGUINE
Sauted Black Tiger shrimp, julienned chicken, scallops, and Italian sausage dressed in creamy tomato rosemary sauce with capers and linguine pasta. *GF 27
PALERMITANA
Sicilian soul food: rapi greens, garlic, pignoli nuts, sun-dried tomatoes and golden raisins, sautéed, tossed and served on angel hair pasta with hint of red pepper flakes. *GF 23
FETTUCCINE AL GORGONZOLA
Melted Dolce gorgonzola with pomodoro, cream and grappa. Folded in fettuccine pasta with sautéed steak tips, sun-dried tomatoes, spinach and garlic. *GF 26
CRAZY ALFREDO
Julienned chicken, sweet Italian sausage, sopressata and roasted red peppers with fettuccine in spicy Alfredo sauce. *GF 24
V-ONE CANNELONI
Chicken, spinach and crisp pancetta rolled in fresh pasta, and cooked in V-One Vodka tomato-basil cream sauce. *GF 25
CONVICT’S PASTA
An Alinas classic! Sautéed wild mushrooms tossed with penne pasta and shallots in porcini mushroom basil cream sauce. Topped with smoked mozzarella and oven-finished. *GF 25
SHRIMP FRA DIAVOLO
Sautéed fresh tiger shrimp cooked in lightly spiced garlic tomato basil sauce. *GF 23
meat / carne
All meat entrees include a potato with tonight’s seasonal vegetable.
*Any changes or alterations of entrées will be charged extra.
CARNE SALTIMBOCCA
Layered and rolled with fresh garlic, sage, spinach, provolone and prosciutto. Finished with Alina’s signature roasted red pepper and Chianti wine sauce.
• Chicken Breast 26
• Veal Cutlet 28
CARNE BGB
Pan-seared, topped with confit garlic, sautéed mushrooms and Alina’s signature Pinot Noir wine/balsamic reduction. *GF
• 12oz dry aged Certified Angus Beef NY Sirloin MP
• 8oz Certified Angus Beef Filet Mignon MP
• New Zealand Rack of Lamb MP
CARNE AL MARSALA
Sautéed with wild mushrooms in a rich Marsala wine sauce. *GF
• Chicken Breast 25
• Veal Cutlet 26
• 12oz dry aged Certified Angus Beef NY Sirloin MP
• 8oz Certified Angus Beef Filet Mignon MP
• New Zealand Rack of Lamb MP
BRASATO
Tender slices of boneless beef short rib, slowly braised with a Barolo red wine and aromatic herbs. Served on Milanese-styled risotto with hand-shaved Parmigiano. *GF MP
fish / pesce
Please ask your server about todays fish offerings and choose from the following preparations. Unless specified, pesce dishes are served with a potato and tonights seasonal vegetable.
PESCE ARROSTO
Prepared with crushed garlic and XVOO, oven-roasted and served with sautéed spinach or rapi greens. *GF 29
PESCE AI QUATTRO PEPI
Pan-seared with peppercorn blend and topped with a fire-roasted pepper, grappa, and light garlic cream sauce. *GF 29
side dish / contorni
*Lower price indicates appetizer-sized portion.
SAUTEED RAPI *GF 7
RISOTTO MILANESE *GF 9
SAUTEED SPINACH *GF 7
CARBONARA *GF 13/20
desserts
CLASSIC CRÈME BRULEE
Light chilled vanilla custard topped with caramelized raw sugar. 9
LEMON MOUSSE
Chilled, gluten-free, lemon mousse infused with hint of limoncello and crested with lemon zest. 9
FLOURLESS CHOCOLATE TORTE
A petite-sized rich chocolate dessert served with homemade berry coulis. 9
BUTTER CAKE
A rustic, individual-sized brown butter cake made with true brown butter and cream cheese. Topped with authentic salted caramel gelato and milk chocolate candy pearls. 12
Quick Links
appetizers / antipasti
BUONA BOCCA
Lightly breaded pillows of mozzarella stuffed with spinach and sun-dried tomatoes.Dressed with Pinot Grigio lemon caper butter sauce. Serves two. 10
FRIED CALAMARI
Crisp hand-breaded calamari served with lightly spiced horseradish cream sauce. 12
SCALLOPS MARE E MONTI
Pan-seared scallops nestled in a bed of sautéed wild mushrooms and sauced with lightly spiced tangerine butter. *GF 13
INVOLTINO DI MELANZANE
Whipped ricotta-stuffed baby eggplant rotolini, oven-roasted and dressed in basil-infused tomato sauce. Finished with basil oil. *GF 12
SCHIACCIATA
Three mini oven-finished slices of Schiacciata prepared with XVOO, garlic and oregano. Topped with sweet and spicy roasted red pepper pesto, wild mushrooms and a dusting of Miyokos cheese. Vegan friendly! *GF 10
MAMA’S MEATBALLS
Baked beef and pork meatballs simmered in our pomodoro sauce. *GF 11
soup / zuppa
ZUPPA DEL GIORNO
Please ask your server about today’s soup. MP
salads / insalate
AVOCADO SALAD
Thin slices of Hass avocado tossed with mesclun greens, grape tomatoes, diced cucumber, grapes, pignoli nuts, and goat cheese. Dressed in lemon citrus vinaigrette. *GF 12
ALINA’S HOUSE SALAD
Mesclun greens, carrots, onions, tomatoes and olives garnished with freshly grated Parmigiano. Served with a balsamic or cranberry citrus vinaigrette. *GF 9
CAESAR SALAD
Crispy whole hearts of romaine topped with hand-shaved Parmigiano, grape tomatoes and house-made garlic croutons. *GF 11
WINTER BEET SALAD
Carpaccio-styled Chioggia beets topped with gorgonzola cheese crumbles and dressed with an orange-citrus vinaigrette. *GF 12
pasta
Gluten-free pasta available upon request.
RAVIOLI ALL’ ARRABBIATA
Roasted vegetable-stuffed ravioli tossed in lightly sweet and spiced roasted red pepper pesto tomato sauce. 23
ALINA’S LINGUINE
Sauted Black Tiger shrimp, julienned chicken, scallops, and Italian sausage dressed in creamy tomato rosemary sauce with capers and linguine pasta. *GF 27
PALERMITANA
Sicilian soul food: rapi greens, garlic, pignoli nuts, sun-dried tomatoes and golden raisins, sautéed, tossed and served on angel hair pasta with hint of red pepper flakes. *GF 23
FETTUCCINE AL GORGONZOLA
Melted Dolce gorgonzola with pomodoro, cream and grappa. Folded in fettuccine pasta with sautéed steak tips, sun-dried tomatoes, spinach and garlic. *GF 26
CRAZY ALFREDO
Julienned chicken, sweet Italian sausage, sopressata and roasted red peppers with fettuccine in spicy Alfredo sauce. *GF 24
V-ONE CANNELONI
Chicken, spinach and crisp pancetta rolled in fresh pasta, and cooked in V-One Vodka tomato-basil cream sauce. *GF 25
CONVICT’S PASTA
An Alinas classic! Sautéed wild mushrooms tossed with penne pasta and shallots in porcini mushroom basil cream sauce. Topped with smoked mozzarella and oven-finished. *GF 25
SHRIMP FRA DIAVOLO
Sautéed fresh tiger shrimp cooked in lightly spiced garlic tomato basil sauce. *GF 23
meat / carne
All meat entrees include a potato with tonight’s seasonal vegetable.
*Any changes or alterations of entrées will be charged extra.
CARNE SALTIMBOCCA
Layered and rolled with fresh garlic, sage, spinach, provolone and prosciutto. Finished with Alina’s signature roasted red pepper and Chianti wine sauce.
• Chicken Breast 26
• Veal Cutlet 28
CARNE BGB
Pan-seared, topped with confit garlic, sautéed mushrooms and Alina’s signature Pinot Noir wine/balsamic reduction. *GF
• 12oz dry aged Certified Angus Beef NY Sirloin MP
• 8oz Certified Angus Beef Filet Mignon MP
• New Zealand Rack of Lamb MP
CARNE AL MARSALA
Sautéed with wild mushrooms in a rich Marsala wine sauce. *GF
• Chicken Breast 25
• Veal Cutlet 26
• 12oz dry aged Certified Angus Beef NY Sirloin MP
• 8oz Certified Angus Beef Filet Mignon MP
• New Zealand Rack of Lamb MP
BRASATO
Tender slices of boneless beef short rib, slowly braised with a Barolo red wine and aromatic herbs. Served on Milanese-styled risotto with hand-shaved Parmigiano. *GF MP
fish / pesce
Please ask your server about todays fish offerings and choose from the following preparations. Unless specified, pesce dishes are served with a potato and tonights seasonal vegetable.
PESCE ARROSTO
Prepared with crushed garlic and XVOO, oven-roasted and served with sautéed spinach or rapi greens. *GF 29
PESCE AI QUATTRO PEPI
Pan-seared with peppercorn blend and topped with a fire-roasted pepper, grappa, and light garlic cream sauce. *GF 29
side dish / contorni
*Lower price indicates appetizer-sized portion.
SAUTEED RAPI *GF 7
RISOTTO MILANESE *GF 9
SAUTEED SPINACH *GF 7
CARBONARA *GF 13/20
desserts
CLASSIC CRÈME BRULEE
Light chilled vanilla custard topped with caramelized raw sugar. 9
LEMON MOUSSE
Chilled, gluten-free, lemon mousse infused with hint of limoncello and crested with lemon zest. 9
FLOURLESS CHOCOLATE TORTE
A petite-sized rich chocolate dessert served with homemade berry coulis. 9
BUTTER CAKE
A rustic, individual-sized brown butter cake made with true brown butter and cream cheese. Topped with authentic salted caramel gelato and milk chocolate candy pearls. 12
*GF ~ can be prepared gluten-free
All menu items made fresh daily using only the finest ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Before placing your order, please inform your server if anyone in your party has a food allergy.
Some dishes garnished with chives. Menu items and prices subject to change.
**Pay cash and save 3%. Split charge $5. Any changes or alterations of entrées will be charged extra.