Positano Ristorante & Pizzeria 106 Annapolis Street

Heirloom tomatoes, grilled marinated asparagus and eggplant, seasonal fruit, and crostini

Baby arugula, lightly dressed, with capers, shaved Parmigiano, crostini, extra virgin olive oil, and freshly shaved black truffle.

Market selection of cured meats and cheeses with accompanying sides and toasted crostini.

Provolone and fontina with Italian sausage and mixed peppers.

Grilled octopus with potatoes, heirloom tomatoes, chorizo, olives, red pepper coulis, chimichurri, and extra virgin olive oil.

Three 3 oz meatballs made with ground beef and pork, simmered in tomato sauce, topped with burrata

Signature Angus grind with creamy Parmigiano sauce, caramelized onions, and spicy ketchup.

Lightly breaded calamari with zucchini and cherry peppers, served with lemon aioli and spicy tomato sauce

Crispy rice croquette topped with short rib meat sauce, peas, mushrooms, and sugo rosa sauce.

Lightly panko crusted U-8 shrimp with a creamy saffron reduction.

Lightly breaded chicken tossed in sriracha sauce, served with celery sticks and blue cheese dressing.

Hand breaded chicken tenders served with Positano sauce.

Layered lasagna with our signature Angus grind, tomato sauce, ricotta, mozzarella, and parmigiano, finished with fresh herbs.

Lightly breaded eggplant with fresh mozzarella, tomato sauce, fresh basil, and Parmigiano. Served with spaghetti in tomato sauce.

Spaghetti in classic tomato sauce with two house-made 3-oz meatballs, burrata, and fresh basil.

Slow-braised short rib Bolognese tossed with fresh pappardelle and finished with shaved Parmigiano-Reggiano

Tufoli with Italian sausage, green peas, wild mushrooms, and vodka sugo rosa sauce

Fresh pappardelle tossed in pumpkin-pistachio sauce, finished with crushed pistachios and burrata

Mafaldine, a long flat ruffle pasta, in a truffle cream sauce with fresh black truffles

Tufoli with Italian sausage, mixed peppers, and a spicy marinara sauce.

Mafaldine with roasted zucchini, yellow squash, heirloom tomatoes, eggplant, pesto, and Parmigiano cheese.

Tufoli with sautéed eggplant and tomato sauce, shaved ricotta salata and fresh basil.

Hand-breaded chicken, fresh mozzarella, vodka sugo rosa, served with spaghetti.

Seared chicken, wild mushrooms, spinach, sun-dried tomatoes, sugo rosa, garlic mashed potatoes.

Golden-seared, skin-on salmon with olive tapenade and extra virgin olive oil. Served with garlic mashed potatoes and mixed vegetables.

White risotto with octopus, shrimp, crabmeat, calamari, heirloom tomatoes, and fresh herbs.

Squid ink spaghetti with sautéed shrimp, heirloom tomatoes, Calabrian chili peppers, tomato sauce, and fresh basil.

10-oz grilled skirt steak topped with chimichurri sauce, served with crispy fries and a small greens salad.

Short rib ravioli with mushroom blend, red wine reduction, and parsley.

Gnocchi baked in a creamy Parmesan sauce with Fontina cheese and toasted breadcrumbs

Gnocchi baked in a creamy Parmesan sauce with Fontina cheese and toasted breadcrumbs. With Truffles

Gnocchi baked in a creamy Parmesan sauce with Fontina cheese and toasted breadcrumbs with jumbo lump crab.

Tomato sauce, fresh mozzarella, torched basil, extra virgin olive oil.

Tomato sauce, mozzarella, prosciutto di Parma, burrata, arugula, extra virgin olive oil.

Garlic-infused olive oil, fontina, mozzarella, ricotta, chili flakes, rosemary.

Tomato sauce, mozzarella, pepperoni.

Garlic olive oil, Italian sausage, sautéed broccolini, chili flakes, Pecorino Romano.

Truffle cream, mixed mushrooms, mozzarella, thyme, Parmigiano.

Garlic olive oil, mozzarella, Pecorino Romano, fontina, tomato sauce, oregano.

Tomato sauce, mozzarella, provolone, pepperoni, mixed mushrooms, olives, garlic-infused olive oil

Light white sauce, prosciutto, stracciatella, fig, Pecorino Romano, fresh basil.

Spicy tomato sauce, mozzarella, spicy salami, sausage, caramelized onions.

Tomato sauce, fontina, mozzarella, bacon jam, Calabrian chili honey.

Crisp romaine hearts tossed in Caesar dressing, finished with shaved Parmigiano and crostini.

Baby arugula tossed with dried cranberries, red onion, pecans, crisp apples, heirloom tomatoes, and feta in a lemon vinaigrette.

Romaine and mesclun with soppressata, prosciutto, radicchio, avocado, cucumber, chickpeas, red onion, heirloom tomatoes, ricotta salata, and white balsamic and red wine vinaigrette.

Mesclun greens with heirloom tomatoes, cucumbers, olives, red onion, Peppadew peppers, feta, pistachios, and house vinaigrette.

Radicchio and arugula with sliced pears, blue cheese, candied pecans, pomegranate, heirloom tomatoes, and house vinaigrette.

Baby greens tossed with grapefruit and blood orange, red onion, cucumbers, heirloom tomatoes, finished with a citrus orange vinaigrette.