Buonarroti Ristorante

Panko crusted tender strips of Calamari fried and served with a lemon basil aioli

Garil toast topped with a fresh chopped tomato, garlic and basil mixture

Cheese filled Raviolis beer battered and deep fried. Served with ranch and marinara for dipping.

Jumbo Prawns coated in a light batter and fried to perfection. Served with a red cocktail sauce.

Fresh sliced tomatoes layered with buffalo mozzarella cheese and basil, drizzled with balsamic and olive oil.

Crisp chopped Romaine lettuce tossed with our house made Caesar dressing and topped with fresh Parmesan cheese.

Mixed Greens topped with carrot, tomato, olives and pepperoncini. Served with your choice of dressing.

Fresh spinach leaves, crumbled feta cheese, sweet mandarin oranges, roasted walnuts, dried cranberries, and crispy prosciutto with a creamy citrus dressing.

Fresh chopped romaine lettuce, crumbled gorgonzola, fresh tomato, avocado, and crispy prosciutto with a strawberry balsamic dressing.

A house made Italian vegetable and pasta soup.

Friday and Saturday only

Tender tube pasta tossed with our homemade red sauce with fresh Portobello mushrooms and mouth-watering meatballs and topped with melted mozzarella cheese.

Hand rolled potato dumplings served in our creamy Gorgonzola cheese sauce and topped with crispy prosciutto.

Fettuccini pasta served with your choice of red sauce or white sauce.

Ricotta cheese filled tortellini sautéed with pancetta and Portobello mushrooms. Tossed in a creamy white sauce.

Shrimp sautéed with creamy pesto sauce and tossed with Linguini pasta.

Tender chicken breast sautéed in a creamy white sauce, with artichoke hearts, sun-dried tomatoes, and a touch of garlic

Tender chicken breast sautéed with garlic, capers, and a splash of lemon juice in a garlic butter and white wine sauce.

Chicken breast lightly breaded and fried, topped with our homemade red sauce and mozzarella cheese

Tender veal sautéed with Portobello mushrooms, garlic, Marsala wine, garlic butter

Tender veal sautéed with capers, garlic butter, white wine, a splash of fresh lemon juice.

Grilled salmon over sauteed spinach topped with house-made garlic butter

Golden panko-crusted Calimari steak, crisp and tender, finished in a fresh lemon garlic butter sauce. Served with risotto and vegetables.

16 oz Ribeye topped with sautéed Portobello mushrooms and a Balsamic reduction

Coffee and Brandy soaked Ladyfingers layered with marscapone and Chocolate.

A twist on the traditional bread pidding with a flan like texture made with sweet caramel custard and bread.

Two cinnamon dusted pastry shells filled with a sweet marscapone filling.

Chocolate cake filled with a chocolate ganache center, served with a scoop of Vanilla Ice Cream.