Pasta And... Menu (2025 Update)
Introducing the Menu at Pasta And...
Located in Margate, Florida, Pasta And... brings you an exceptional Italian dining experience that delights both the palate and the senses. Their menu features a blend of traditional and innovative dishes, each crafted with care and authenticity.
- Authenticity: The chefs blend traditional recipes with high-quality ingredients, promising true Italian flavors.
- Signature Dishes: Indulge in the rich Lasagna Tradizionale or savor the fresh Gnocchi al Pesto Genovese, both priced at $18.
- Seafood & Risottos: The Risotto ai Frutti di Mare stands out with its fresh seafood and a delicate white wine sauce, priced at $26.
- Charming Ambiance: The recent renovations elevate the dining experience, combining high-end aesthetics with a warm, welcoming vibe.
Pasta And... is not just a meal; it’s a celebration of Italian culinary heritage. Visit, and discover why this hidden gem has become a cherished destination for food lovers.
Antipasti
Bruschetta della Casa
Mushrooms, spinach and gorgonzola bruschetta.
Polenta al Ragu’ di Salsiccia e Funghi
Polenta served with a sausage and mushroom ragout.
La Salsiccia di Luigi
Homemade pork sausage served with a “traditrice” sauce.
Funghi Trifolati
Sauteed mushrooms with truffle oil, over mozzarella.
Cozze e Vongole
Fresh mussels and clams in a tomato spicy sauce.
Gamberi e Fagiolini
Sauteed shrimps and beans, garlic, sage, fresh tomatoes.
Burrata e Bresaola della Valtellina
Burrata, bresaola, arugula, and parmigiano reggiano.
Carpaccio di Carne al Tartufo Nero*
Beef carpaccio, arugula, pecorino romano, black truffle.
Carpaccio di Polpo
Octopus marinated with herbs, served carpaccio style.
Cozze alla Panna, Pancetta e Peperoni
Sauteed mussels in a special cream sauce.
Prosciutto e Melone
Cantaloupe melon topped with San Daniele Prosciutto.
Tagliere di Affettati Misti Italiani
Mortadella, culatello, coppa, bresaola, salame.
Pasta e Fagioli Genovese
Soup of homemade pasta with mix beans, and pesto.
Zuppa di Mare
Tomato soup of clams, mussels, shrimp, and calamari.
Insalata Caprese con Mozzarella di Bufala
Buffalo mozzarella, sliced tomatoes, fresh basil.
La Trippa alla Piemontese
Classic soup of beef tripe with white beans.
Tortellini in Brodo
Homemade tortellini served in a chicken and meat broth.
Insalata Saporita
Arugula, tomatoes, carrots, palm hearts, walnuts.
Zuppe & Insalate
La Pasta Fresca
Lumache al Ragu’ Bolognese
Shells pasta with the classic Bolognese ragout.
Gnocchi alla Sorrentina
Tomato sauce, fresh tomatoes, buffalo mozzarella, basil.
Lasagna Tradizionale
Traditional Bolognese ragout and bechamel lasagna.
Fettuccine all’ Arrabbiata
Spicy tomato sauce.
Gnocchi al Pesto Genovese
Blended fresh basil, pine nuts, parmesan, and garlic.
Linguine ai Carciofi e Olive Nere
Tomato sauce, artichokes, black olives, basil, parmesan.
Bucatini Amatriciana
Tomato sauce, pancetta, black pepper, pecorino romano.
Bucatini alla Puttanesca
Spicy tomato sauce, anchovies, capers, and black olives.
Lumache con Salsa Rosata al Cognac
Butter, cream, tomato sauce, mozzarella, hint of cognac.
Fettuccine al Nero di Seppia alla Pescatore
Squid ink pasta, white wine, mussels, clams, shrimp,calamari
Pappardelle alla Salsa di Porcini e Tartufo Nero
Italian porcini mushroom sauce, with black truffle on top.
Pappardelle all’ Anatra
Duck sauce, with a hint of orange.
Fettuccine alla Salsa di Agnello e Funghetti
Lamb sauce with straw mushrooms, and a hint of sambuca.
Linguine allo Scoglio
Spicy tomato sauce, shrimps, clams, and calamari.
Linguine alla Salsa di Vongole
White or red clam sauce.
Linguine Carlo Fortina
Tomato sauce, pesto, and shrimps.
Bucatini Carbonara
Egg, pancetta, garlic, pecorino romano.
Fettuccine alla Crema di Funghi
Mushroom cream sauce.
Tortellini alla Panna e Prosciutto
Tortellini stuffed with mortadella, ham, and pork served in a white cream sauce, with Italian ham.
Ravioli di Porcini alla Maremmana
Ravioli stuffed with Italian porcini mushrooms, served with tomato sauce, mushrooms, basil, mozzarella.
Agnolotti Piemontesi Affogati nel Vino Barbera
Agnolotti - the classic beef ravioli from Piemonte – served in Barbera wine.
Ravioli Ricotta e Spinaci alla Pomarola
Ravioli stuffed with ricotta and spinach, served in a tomato and basil sauce.
Ravioli di Carne al Sugo di Brasato al Barolo
Ravioli stuffed with meat, served in a braised beef sauce, prepared with Barolo wine.
Ravioli dell’Amore
Lobster Ravioli served in a special cognac pink sauce, with shrimp, calamari, scallops.
Tortellini al Ragu’ di Salsiccia
Tortellini stuffed with mortadella, ham, and pork, served in a spicy sausage and meat ragout.
Ravioli di Cinghiale al Burro e Timo
Ravioli stuffed with wild boar meat, served in a butter and thyme sauce.
Ravioli di Pera e Taleggio al Cacio e Pepe
Ravioli stuffed with pear and taleggio cheese, served in a pecorino romano cream sauce, and pepper.
Ravioli alla Romagnola al Burro e Salvia
Ravioli stuffed with pumpkin, amaretti, and mostarda di Cremona, served in a butter and sage sauce.
La Pasta Ripiena
Risotti
Risotto ai Frutti di Mare
Seafood risotto prepared in a white wine sauce with shrimp, calamari, clams, mussels, and scallops.
Risotto Champagne con Granchio e Gamberi
Risotto prepared in a champagne sauce, with fresh crab meat, and shrimps.
Risotto ai Funghi Porcini
Risotto prepared with Italian porcini mushrooms, garlic, parsley, truffle oil, and parmesan.
Risotto dell’Orto
Vegetarian risotto prepared with zucchini, asparagus, peas, and mushrooms.
Pollo Nostrano
Chicken breast sauteed with mushrooms, sundried tomatoes, red peppers, gorgonzola cheese, cream, truffle oil, with a side of fresh tomatoes.
Scaloppine al Limone
Veal scaloppine dredged in flower, sauteed in a light butter and lemon sauce, served with mix vegetables, and red peppers.
Ossobuco alla Milanese
Veal shank ossobuco prepared the classic “milanese” style, finished up with the gremolata, and served with a side of saffron risotto or linguine.
Milanese di Maiale
Pork fillet breaded alla “milanese”, then pan-fried, served with a side of tomatoes, and arugula.
Secondi di Carne
Secondi di Pesce
Salmone Portofino
Fillet of salmon cooked in a white wine sauce with garlic, onions, side of sauteed spinach with cheese.
Trota alla Mugnaia
Fillet of trout dredged in flower and sauteed with a touch of butter, served with a side of mushrooms with truffle oil.
Pescespada alla Livornese
Fillet of swordfish cooked in a light tomato sauce with capers, olives and a side of sauteed zucchini.
Branzino all’ Acqua Pazza
Fillet of Mediterranean Sea bass pan sauteed with white wine, sea salt, water, cherry tomatoes, side of asparagus.