Mangiamo Ristorante & Bar - Manhattan Beach, CA

served with butter garlic pesto sauce

house made sweet potato gnocchi served with brown sage butter and asiago cheese

fresh fresno figs stuffed with goat cheese wrapped in proscuitto ham, broiled and finished with balsamic syrup

topped with feta cheese, smoked salmon, avocado salad, capers and black olive oil

served with truffles and roasted tomatoes, finished with truffle butter and asiago cheese

wild mushroom and pumpkin tortelloni finished with red peppercorn, sage, beurre blanc and infused with toasted pumpkin seed oil

thinly sliced tenderloin, served raw with dijon mustard sauce, capers and shaved parmesan cheese

topped with melted havarti cheese

manilla clams steamed with butter, garlic, herbs and sherry wine

tuna tartar layered with avocado, topped with seasoned sliced ahi and crispy shallots, finished with mustard soy vinaigrette

bacon, artichoke hearts, tomatoes, parmesan cheese, tossed with romaine and red leaf lettuce

chopped mixed greens, celery, salami, hot brie croutons, tossed with vinaigrette dressing

served with fresh fresno figs, crispy pancetta and vinaigrette dressing

vegetable medley charbroiled, spring mix tossed with vinaigrette, feta cheese, roasted pine nuts and sundried tomatoes

baby spinach tossed with roasted pine nuts, sauteed portobello mushrooms, tossed with balsamic vinegar syrup and finished with shaved asiago cheese

fresh tomatoes, basil, buffalo mozzarella cheese, finished with extra virgin olive oil and cracked pepper

mixed greens, strawberries, candied walnuts and blue cheese tossed with strawberry vinaigrette

roasted, served with rice pilaf, panko eggplant parmesan croutons, finished with blackberry essence

veal shank baked with vegetables & sherry wine served with polenta

sauteed chicken breast and mushrooms, flambeed with marsala wine, served with a side of fettuccine alfredo

pan seared scaloppini of veal with capers and lemon, flambeed with white wine and served with oven roasted tomato and fava bean capellini

sauteed chicken breast layered with roasted asparagus, king crab legs and finished with a light hollandaise sauce

slow braised with port wine and beef stock and a medley of roasted root vegetables, parsnips, carrots and pearl onions served over olive oil baby crushed potatoes

dry rubbed with italian spices and garlic, charbroiled and finished with sauteed portobello mushrooms and served with shoestring french fries

roasted and served with collard greens and mashed potatoes, finished with sweet and sour apple glaze

champagne poached with pink pepper corns and served with grilled spinach and roasted garlic mashed potatoes

grilled and finished in the oven with dry vermouth, baby artichokes and spanish olives, served on mashed potatoes

snow crab crusted sea bass grilled and served with shrimp risotto

herbs and wild mushroom crusted salmon filet grilled and finished with rosemary infused olive oil, served with three mushroom risotto

served on corn mashed potatoes, finished with champagne saffron cream and sauteed spinach

five large prawns sauteed with a spicy garlic red sauce, served on petite linguine

king crab, mussels, calamari, shrimp, clams and assorted fish poached in a tomato fish broth

pan seared with brown butter and lemon, served with puttinara pasta

grilled and finished with lime and capers, served with spring vegetable and brown rice salad

fresh mussels, clams, scallops, shrimp and king crab legs with fresh tomatoes and basil, flambeed with sherry wine and served over black linguine

fresh tomatoes, butter, garlic, pesto and light cream

sauteed with fresh spicy marina

sauteed italian sausage, roasted red bell pepper and mushrooms, tossed with a marinara sauce and topped with parmesan cheese

greek olives, capers, chili, pine nuts, garlic and olive oil sauteed and tossed with parmesan cheese

fresh tomatoes and basil

cajun spicy chicken sauteed with roasted red bell pepper, portobello mushrooms, fresh tomatoes, mascarpone cheese and tossed with penne, finished with parmesan

sauteed garlic, shallots, proscuito ham, parsley and basil, flambeed with vodka and simmered with marinara and light cream, tossed with penne, finished with parmesan

portobello, porcini and california brown mushrooms, sauteed with shallots, olive oil and garlic, flambeed with madeira wine, tossed with bowtie pasta, dried chili flakes, parsley and parmesan cheese

served with whipped cream

served with cinnamon

served with dolce de leche

served with raspberry puree sauce

served with dolce de leche

ask your server for the flavors of the nigh