Dinner Menu

Appetizers

Point Judith Calamari                       13.00

Balsamic Calamari                             15.00

Eggplant Rollatini                             11.00

Imbotito Portobello                          12.00

Jumbo portobello cap baked and stuffed with

sautéed spinach, mozzarella cheese, roasted artichokes

and roasted red peppers.

Beef Carpaccio                                  18.00

Mozzarella Fritti                               10.00

Gamberi Cocktail                              16.00

5 jumbo shrimp served ice cold with our spicy

horseradish cocktail sauce.

Littleneck Zuppa                              16.00

Sautéed Point Judith littlenecks done in a red or

white broth with garlic, red onion, rosemary, and

a hint of jalapeño, garnish with focaccia crostini.

Stuffed Artichokes                            17.00

Salads

House Garden Salad                      sm.5.00     lg.9.00

Ceasar Salad                                  sm.6.00   lg.10.00

Insalata Cuneo                                            11.00

Wedges of iceberg lettuce topped with blue cheese dressing,

applewood smoked bacon, crumbled blue cheese, garnished

with a hardboiled egg.

Insalata Spincahe                                        10.00

Fresh baby spinach tossed with a balsamic vinaigrette,

strawberries, gorgonzola cheese, candied walnuts and sliced red onion.

Insalata Caprese                                          11.00

Sliced vine ripened tomato, cucumber, fresh mozzarella, red onion,

and fresh basil, drizzled with an aged balsamic reduction and EVOO.

Insalata Rucola                                           13.00

Baby arugula tossed with baked pears, candied walnuts, shredded

parmesan tossed in a rice wine vinaigrette.

Grilled Pizza and Bruschetta

Margarita                                         14.00

Pepperoni                                       15.00

Tartufu                                            20.00

Mozzarella cheese, marinated artichoke hearts, prosciutto di Parma, sautéed spinach, reggiano parmigiano, and truffle oil.

Melanzane                                        16.00

Mozzarella cheese, grilled eggplant, roasted red peppers,

goat cheese, drizzled with balsamic reduction.

Bruschetta Pomodoro                        10.00

Toasted tuscan bread topped with sliced roma tomatoes, mozzarella cheese, fresh basil, drizzled with a first press EVOO.

Bruschetta di Parma                           14.00

Toasted tuscan bread topped with white truffle infused goat cheese, prosciutto di Parma, sautéed spinach, parmesan reggiano with an aged balsamic reduction.

Bruschetta Davide                             16.00

Toasted tuscan bread topped with a gorgonzola cream sauce with sliced beef tenderloin, roasted red peppers, and fresh parley.

Pasta

Cappellini Pomodoro                         12.00

Capellini pasta tossed with sautéd garlic, chopped san

marzano tomatoes, fresh basil and grated parmesan cheese.

Penne alla Vodka                               19.00

Penne pasta in a pink cream sauce with grilled chicken,

crispy pancetta, fresh basil and grated parmesan cheese.

Ravioli Arrabbiata                             17.00

Jumbo ricotta cheese raviolis done in a spicy tomato

sauce, tossed with mozzarella cheese and fresh basil.

Rigatoni Norcina                              19.00

Rigatoni pasta in a light cream sauce with sautéed veal sausage, hint of nutmeg, crushed red peppers and fresh parsley

Ravioli Zucca di Pollo                       22.00

Butternut Squash filled ravioli done in a frangelico cream sauce with grilled chicken and garnished with candied walnuts.

Spaghetti Vedura                              17.00

Spaghetti pasta tossed with sautéed vidalia onions, fresh greens, truffle oil, grated parmesan cheese, drizzled with EVOO.

Tagliatelle Bolognese                         23.00

Fresh tagliatelle pasta tossed in a bologna style meat sauce containing beef, veal, and lamb, and grated parmesan cheese

Cappellini di Mare                            30.00

Cappellini pasta done in a spicy san marzano tomato sauce with white wine, shrimp, scallops, littlenecks, mussels and calamari

Ravioli L'arragosta                            29.00

5 jumbo raviolis filled with lobster meat, then sautéd in a pink cream sauce, garnished with grilled shrimp and asparagus

Gnocchi al Forno                              17.00

Potato gnocchi tossed in a san marzano tomato sauce, then baked with mozzarella cheese, provolone cheese and buffalo mozzarealla.

Orecchiette con Rabe                        22.00

Ear shaped pasta tossed in a light aioli with ground veal sausage, rabe, black olives, grated parmesan cheese and with mascarpone.

Risotto Larragosta                            28.00

Creamy arborio rice with grilled asparagus, sun-dried tomatoes, crispy pancetta tossed with fresh cracked cold-water lobster meat.

Entrees

Pollo Florentine                                19.00

Grilled chicken with sautéed spinach, fresh mozzarella cheese, topped with a tomato white wine garlic butter sauce served with mashed potatoes and vegetable of the day.

Pollo Parmigiano                               17.00

Pan-fried, hammer flattened chicken baked with mozzarella cheese, topped with san marzano tomato sauce over penne pasta.

Vitello Parmigiano                             21.00

Pan-fried veal cutlet baked with provolone cheese, topped with san marzano tomato sauce over penne pasta.

Eggplant Parmigiano                         14.00

Breaded and fried eggplant topped with a san marzano tomato sauce served over penne pasta.

Filetto di Manzo                6oz25.00  10oz30.00

Grilled filet mignon, baked with gorgonzola cheese and crispy pancetta, drizzled with a sweet beef demi-glaze, served with mashed potato and vegetable of the day.

Surf and Turf                                    27.00

Grilled 6oz filet placed with two colossal baked stuff shrimp, then topped with a garlic butter sauce, served with mashed potatoes and vegetable of the day.

Piatto di Carne                                  32.00

Grilled array of meat including filet, veal tenderloin, veal sausage, and grilled chicken placed with our house ala mama sauce served with mashed potatoes and vegetable of the day.

Ribeye di Casa                                  32.00

18oz ribeye served with a banana pepper, kalamata olive and fresh herb garlic sauce, with fingerling potatoes and grilled asparagus.

Lamb Mitrillo                                   29.00

Grilled rack of lamb encrusted with dijon mustard and panko crumb, then placed over a butternut squash risotto, garnished with prosciutto wrapped asparagus.

Vitello L'arragosta                             21.00

Veal tenderloin grilled then baked with prosciutto, then topped with a pink lobster cream sauce served with mashed potatoes and vegetable of the day.

Salmone ala Griglia                            22.00

Grilled maple glazed Faroe Island salmon, served with mashed potato and vegetable fo the day.

Cioppino                                          38.00

Stewed seafood consisting of shrimp, scallops, littlenecks, mussels, haddock, calamari, and lobster meat done in chicken broth, white wine and san marzano tomatoes with fresh herbs.

Pesce Bianco                                     20.00

Baked haddock with a champagne plum tomato garlic butter sauce and basil served with mashed potatoes and vegetable of the day.

Tacchino Al Rosmarino                     32.00

Grilled rosemary and white wine marinated turkey breast served with fingerling potatoes and grilled asparagus.

Desserts

Tiramisu           6.00

Cannoli             7.00

Creme Brulee     7.00

Banana Foster     8.00

Cheesecake        8.00

Gelato Tris        6.00

Chocolate Cake  8.00

OUR HOURS

 Monday: Closed

Tuesday: 3:00pm-8:00pm

 

Wednesday-Saturday: 11:00am - 9:00pm

Sunday: 4:00pm-8:00pm

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CONTACT

266 Putnam Pike

Smithfield, RI 02917​

parmaristorante@gmail.com

​401-349-0079

​© 2020 Parma Ristorante co.