Azalea Ristorante

Fried calamari with a spicy tomato sauce.

Fried eggplant with Parmesan cheese and tomato sauce.

Warm mozzarella and prosciutto di parma over toast.

Toasted bread topped with chopped marinated tomatoes, olives, and basil.

Prosciutto di parma, Parmesan cheese chunks, and assorted olives.

Veal meatballs with homemade marinara sauce topped with fresh mozzarella.

Pears, endive, walnuts, and sweet gorgonzola in a blue cheese dressing.

Fresh mozzarella and tomatoes topped with olive oil and basil.

Romaine lettuce, croutons, and a homemade Caesar dressing.

Baby spinach, pine nuts, poached pears, and goat cheese in a balsamic vinaigrette.

Pan-seared salmon topped with a champagne and mustard sauce.

Fresh tomato sauce topped with traditional homemade meatballs. Gluten-free and whole wheat pasta available.

Homemade butternut squash ravioli in butter, and sage sauce. Gluten-free and whole wheat pasta available.

Fresh salmon and spinach in a light cream sauce. Gluten-free and whole wheat pasta available.

Baby shrimp and tomatoes in a basil pesto sauce. Gluten-free and whole wheat pasta available.

Chicken Parmesan. Served with a side of pasta. Gluten-free and whole wheat pasta available.

Breaded chicken breast. Served with a side salad. Gluten-free and whole wheat pasta available.

Classic bolognese sauce. Gluten-free and whole wheat pasta available.

Lasagna made with veal, pork, and beef bolognese sauce. Gluten-free and whole wheat pasta available.

Risotto made with porcini mushrooms, and Parmesan cheese. Gluten-free and whole wheat pasta available.

Creamy Parmesan sauce with bacon and onions. Gluten-free and whole wheat pasta available.

Chicken Parmesan. Served with a side of pasta. Gluten-free and whole wheat pasta available.

Breaded chicken breast. Served with a side salad. Gluten-free and whole wheat pasta available.

Chunks of chicken breast with sweet sausage and porcini mushrooms in a brown sauce.

Sauteed with steamed.

Traditional egg custard dessert.

Ladyfingers, espresso, and mascarpone cheese.

Homemade cheese cake garnished with a mixed berry sauce.

Homemade caramel and apple cake. Served with vanilla gelato.

Vanilla ice cream. Served with espresso.

Combination of fried oyster, shrimp, calamari, red snapper and zucchini served with garlic aioli.

Wild salmon carpaccio with citrus salsa.

Warm pear & Gorgonzola soufflé, served with parmesan cheese fondue.

Onion tart with goat cheese, caramelized onion and thin sliced heirloom tomato.

Mixed grilled vegetables with warm brie and balsamic infusion.

Cream tomato soup served in a loaf bread and with cream fraiche.

Jumbo crab meat over lettuce leaves, avocado, tomato, cucumber and lemon dressing.

Frisee salad with seared pancetta and poached egg.

Grilled shrimp, fresh oranges, white onion, fennel seeds and citrus-oil infusion.

Baby spinach, pine nuts, poached pears, creamy goat cheese and balsamic vinaigrette.

Ginger beer battered red snapper sandwiched by two slices of toasted bread with tartar sauce.

Open face home-made burger topped with grilled Portobello mushroom and roasted tomato.

Cooked prosciutto and melted fontina cheese sandwich with ciabatta bread with home-made mustard cream.

Meat lasagne.

Tomato sauce, mozzarella, basil.

Tomato sauce, mozzarella, basil, eggplant, parmigiana.

Crab meat and octopus ragu.