Aragosta Restaurant

Menu

• Caprese

  Fresh Mozzarella with sliced Kumato Tomato, fresh Basil, and Garlic infused olive oil. Drizzled with Balsamic Vinegar glaze

  Price: 7.00

• Prosciutto con Melone

  Thin sliced Parma Prosciutto over fresh Cantaloupe

  Price: 9.00

• Calamari Fritti

  Breaded calamari rings & tentacles quick fried and served with Santa Monica cocktail sauce & Lemon

  Price: 11.00

• Steamed New Zealand Mussels

  1⁄2 Lb. Blue Mussels steamed in Chef's special garlic broth. Served with dipping bread

  Price: 9.00

• Shrimp Cocktail

  5 Jumbo Tiger Prawns with Santa Monica cocktail sauce & Lemon

  Price: 9.00

• Escargot

  1⁄2 Dozen snails baked in French Garlic Butter

  Price: 10.00

• Lobster Mac & Cheese

  Barilla Elbow pasta baked in Lobster Sauce with rich Parmesan & Swiss

  Price: 9.00

• Pate of Foie Gras

  Pate of Duck Liver with a hint of Port flavor. Served with sliced tomato, green onion, red pepper, Duck confit, and lightly toasted bread

  Price: 14.00

• Lobster Bisque

  Soup of the house made with Spanish Sherry

  Price: 11.00

• French Onion Soup

  Traditional French style Onion soup with a dash of Cognac, topped w. melted cheese on toast

  Price: 10.00

• Garden Dinner Salad

  Fresh greens with Champagne flowered dressing

  Price: 6.00

• Classic Caesar

  Traditional Caesar salad tossed with anchovy paste, creamy Caesar dressing, shaved Parmesan and garlic croutons.

• Penne Alfredo

  Barilla Italian pasta tossed in creamy Alfredo sauce. Wine recommendation: Dry Creek Sauvignon Blanc

  Price: 19.00 Extras

• Risotto Tartufo with Grilled Prawns

  Creamy risotto with Black truffle surrounded with lobster sauce and topped with 6 grilled prawns Wine recommendation: Roaderer Sparkling Wine

  Price: 32.00

• Lobster Ravioli

  Large ravioli pasta stuffed with lobster meat served over lobster sauce With a slice of Lobster Tail and topped with Parmesan Wine recommendation: Jordan Chardonnay

  Price: 32.00

• Alaskan Salmon

  Fresh, wild cut filet lightly blackened, seared & oven-broiled. Served over seafood sauce Wine recommendation: Snoqualmie Chardonnay

  Price: 28.00

• Chilean Sea Bass

  Fresh filet pan-seared and finished in the oven. Served over seafood sauce, topped with lemon and a bit of caviar. Wine recommendation: Jordan Chardonnay

  Price: 36.00

• Colossal Sea Scallops

  U8 Scallops Seared and Served with your choice of Linguine Alfredo, Marinara or Aglio & Olio Wine recommendation: Santa Margarita Pinot Grigio

  Price: 36.00

• Surf & Turf Platter for Two

  Wine recommendation: Meiomi Pinot Noir

• Aragosta Lobster Tail

  Wine recommendation: Jordan Chardonnay

• Duck Legs Confit 7 oz.

  Confit de Canard- Confiting is the method of preserving duck meat in its own fat through long-time heating and following quickly roasting until golden crisp skin, served with onions mashed potato and champagne red cabbage

  Price: 28.00

• Hungarian Tenderloin Goulash

  Beef tenderloin tips Stewed in Hungarian Paprika sauce. Served with dill & goat cheese mixed Spaetzle Little Spicy! Wine recommendation: Wilde Horse Merlot

  Price: 28.00

• Lamb Osso Bucco

  Rear Lamb Shank braised with carrot & celery. Drizzled with demi-glace Wine recommendation: Sterling Merlot

  Price: 28.00

• Rack of Lamb

  New Zealand prime Lamb served with Mint Sauce Wine recommendation: Earthquake Petit Syrah

  Price: 36.00

• Aragosta Filet Mignon

  Filet Mignon topped w. Asparagus, Béarnaise sauce& sliced Lobster Meat Wine recommendation: Charles Krug Cabernet

  Price: 47.00

• Filetto Gorgonzola

  Italian style filet mignon topped with steak sauce and Gorgonzola cheese Wine recommendation: Earthquake Petit Syrah

  Price: 36.00

• Filet Mignon Boston

  Filet mignon topped with Port reduction and grilled Prawn Wine recommendation: Charles Krug Cabernet

  Price: 39.00

• Chateaubriand cut for one or two person

  10 or 20 oz. Angus tenderloin sliced and served over cabernet sauce Wine recommendation: Charles Krug Cabernet

• The Real Foie Gras

  3 of 2oz. sliced from whole Rouige duck liver, seared, baked with caramelized onions- mashed potato Wine recommendation: Tokaji Aszu 5 puttonyos

  Price: 59.00 Extras