Adriatico Trattoria Italiana - Orlando, FL

Diver scallops pan seared, served over a bed of sautéed spinach, in a saffron cream sauce.

Classic homemade "Sunday" meatballs.

Calamari sautéed in a classic spicy Neapolitan sauce.

Shrimp sautéed with shallots, green onion, brandy in a four cheese sauce with sautéed spinach.

A sampling of authentic Italian antipasti including: imported Prosciutto di Parma, Italian salume, cheese, artichoke hearts, marinated eggplant, roasted red peppers, Sicilian Olive di Castelvitrano.

Baby artichoke hearts sautéed with sun-dried tomatoes, extra virgin olive oil, garlic and mint.

Sliced fresh milk mozzarella, over vine ripe tomatoes & fresh basil, drizzled with extra virgin olive oil and balsamic glaze.

Black mussels in a white wine and light tomato sauce - a unique flavor experience.

Thinly sliced raw filet mignon, shaved Grana Padano cheese, capers, drizzled with extra virgin olive oil and fresh lemon juice.

Toasted ciabatta bread topped with fresh diced tomatoes, red onion, basil and extra virgin olive oil.

Hand made mozzarella filled with stracciatela and cream, over organic spring mix and cherry tomatoes, tossed with red wine vinegar and extra virgin olive oil.

Organic spring mix topped with sliced Anjou pear, walnuts and Gorgonzola cheese, with our homemade white balsamic vinaigrette dressing.

Organic spring mix topped with fresh tomatoes, red onion and our homemade white balsamic vinaigrette dressing.

Classic Caesar with romaine, tossed with freshly baked croutons and Parmigiano cheese, topped with Parmigiano Reggiano shavings.

Fresh seafood - shrimp, scallops, clams, mussels & calamari, with Pappardelle pasta with garlic, cherry tomatoes in light tomato sauce.

Traditional pasta alla carbonara - fresh fettuccine tossed with guanciale (Italian bacon), egg, Pecorino Romano cheese and pepper.

"Half" Rigatoni pasta tossed with with Pancetta Italian bacon and wild mushrooms in a vodka sauce.

Homemade taglatelle pasta tossed with our traditional Bolognese meat sauce.

Arborio rice perfectly cooked and tossed with Portobello, Shiitake, Porcini & White Button mushrooms, finished with sprinkle of parmigiano.

Large tortellini filled with beef and veal, tossed in a fresh sage and butter sauce.

Homemade pappardelle pasta with shrimp, zucchini, sun-dried tomatoes, in a brandy cream sauce - an assault of richness and flavor.

Fresh pasta tubes filled with three cheeses - ricotta, parmigiano and mozzarella, in a light pink sauce.

Homemade spaghetti with fresh littleneck clams, cherry tomatoes, a touch of marinara sauce, garlic and Italian parsley - a common dish done uncommonly well.

Jumbo shrimp served over homemade spaghetti in our spicy "fra Diavolo" sauce - ingredients combined together in a vibrant chorus.

Homemade potato gnocchi with your choice of sauce -- an artisan preparation that will leave you wanting more|.

Bucatini pasta tossed with wild mushrooms, pancetta and peas, in a light tomato sauce.

Australian lamb chops marinated in Rosemary, garlic and EVOO, grilled to perfection.

Chicken breast sautéed with wild mushrooms, shallots and Marsala wine.

Tender veal medallions sautéed and topped with Prosciutto di Parma and Fontina cheeses, in a demi glace reduction sauce, over a bed of fresh spinach.

Breast of chicken sautéed in a lemon-white wine reduction, topped with capers.

Fresh Atlantic salmon sautéed with asparagus spears, in a brandy mustard cream sauce, topped with a jumbo shrimp.

Each painstakingly selected ingredient contributes to the greatness of this dish - An assortment of fresh shrimp, fish, mussels, clams and calamari, served in a seafood brodetto with toasted ciabatta points.