23 Whites Path Ste V,
MA | Directions02664
Menu for Ardeo
SaladsSide 3.95 Half 6.95 Full 9.95 Add To Any Above Salad: Italian Chicken/grilled Chicken 4.00 8 Oz. Grilled Salmon 8.00 6oz Angus Tips 8.00
Caesar Saladfreshly cut romaine lettuce tossed in our house made caesar dressing with parmesan croutons.
Greek Saladcut iceberg lettuce tossed with diced tomato, kalamata olives, red onion, feta cheese, pepperoncini and our famous greek dressing.
Spinach And Goat Cheese Saladbaby spinach, goat cheese, red onion and plum tomatoes mixed with tarragon vinaigrette, garnished with raisins, and toasted almonds
Marinated Portabella Saladportabella mushroom marinated in balsamic vinaigrette on a bed of mixed greens with plum tomatoes and fire roasted bell peppers. topped with crumbled feta cheese.
Gorgonzola And Candied Walnut Saladmixed greens tossed with gorgonzola, fried apple segments, vine ripened tomatoes and red onion tossed in house made balsamic dressing topped with fried onion strings and candied walnuts.
fresh mozzarella, vine ripened tomatoes and basil stacked with marinated grilled chicken drizzled with a balsamic vinaigrette.
almond crusted salmon filet pan roasted with vine ripened plum tomatoes, elephant garlic and roasted red peppers set over mixed greens with a tarragon vinaigrette, cherve, crispy bacon and white beans.
Ardeo Chicken Tenders
fresh chicken tenders lightly breaded, deep-fried and tossed with red pepper sauce, garlic sauce or plain
Artichoke And Spinach Dip
fresh baby spinach and artichoke hearts blended with cream cheese and fresh herbs fire roasted and served hot with fried lebanese bread.
fresh calamari rings lightly breaded deep fried and tossed with wild baby greens, fresh lemon juice, feta cheese, and red onion.
Lemon Butter Shrimp Bruschetta
pan sauteed shrimp with garlic herbs served atop tomato basil bruschetta.
Jumbo Italian Style Meatball
colossal homemade meatball with marinara and pecorino romano served with garlic bread. ask for roasted bell peppers
fresh scallops, applewood bacon, galliano and spinach topped with pecorino romano, fire roasted over garlic croutons
Mussel Fra Diavolo
pei mussels simmered in a spicy tomato sauce with garlic, shallots, and fresh herbs finished in a lemon butter sauce
jumbo chicken wings tossed with hot red pepper sauce, garlic sauce or plain and served with blue cheese dressing.
Soup Du Jour
Wood Stone Pizzas
our homemade pizza sauce topped with pecorino romano and mozzarella cheese garnished with fresh basil.
our famous traditional pizza topped with imported sliced pepperoni.
White Four Cheese
ardeo house aioli, pecorino romano, feta, gorgonzola and mozzarella cheese finished with fresh-diced tomatoes and parsley
house pizza sauce, mozzarella cheese and assortment of fresh grilled vegetables
Roasted Chicken And Portabella
ardeo house aioli, mozzarella cheese, caramelized onions, diced tomatoes, portobello mushrooms and our slow roasted chicken with fresh parsley
Steak And Cheese
our famous angus tips with roasted garlic, caramelized onions, portobello mushrooms, garlic aioli and mozzarella cheese
ardeo house aioli, feta and mozzarella cheese, baby spinach, plum tomatoes, pepperoncini, red onion and kalamata olives.
Ardeo Salad Pizza
our famous pizza dough smothered in parmesan and garlic aioli, fired roasted until golden brown, and then topped with your choice of salad.
your choice of imported italian pasta tossed in a plum tomato herb sauce and served with homemade meatballs or sweet italian sausages.
char grilled salmon filet set on a mixture of escarole, shallot confit, kalamata olives and cannellini beans in lemon butter sauce served with hand cut pan-friend potatoes.
Fire Roasted Italian Chicken
italian herb half-chicken fire roasted with roasted potatoes and seasonal vegetables.
Gnocchi A La Pancetta
crispy pancetta, white onions, and cannelini beans laced with lemon butter and tossed with potato gnocchi.
flash fried eggplant rolled with veal scallopini, ricotta, pecorino romano, basil and baby spinach set atop a bolognese sauce and served with angel hair pasta
pan seared shrimp, sea clams, pei mussels and encrusted haddock simmered in a tomato broth with mir poix, saffron and fennel served with spinach fettuccini
Angus Tips Pizziola
black angus sirloin tips, char grilled and smothered with tomato, kalamata olives, fresh herbs, capers, and parmesean butter served with roasted red skin potatoes and house vegetables
Chicken - 16.95
Eggplant - 15.95
Veal - 19.95
lightly breaded and fried, topped with our homemade tomato sauce with parmesan and mozzarella cheese fire roasted in our stone oven served with penne pasta.
flash fried thinly sliced eggplant stuffed with garlic, basil, spinach, ricotta, and pecorino romano cheese, fire roasted, served atop a creamy pomodoro sauce with sauteed onions and spinach, topped with marinated sun-dried tomatoes.
jumbo chicken tenders sauteed with asparagus tips, sun-dried tomatoes and fresh rosemary tossed in a gorgonzola cream sauce over papardelle pasta
Linguini In Clam Sauce
chopped sea clams simmered in a shellfish fumet with garlic and shallots tossed with fresh herbs and pinot grigio finished with a lemon infused virgin olive oil set over linguini garnished with fresh p.e.i. mussels
Pan Roasted Tuscan Chicken
fresh chicken tenders pan roasted with mushrooms, capers and vine-ripened tomatoes, pimentos and kalamata olives finished with a lemon butter sauce set with capellini pasta
Braised Short Ribs
burgundy and mir poix braised angus short ribs set over broccolini risotto laced with garlic infused pan sauce.
Pan Roasted Haddock
herbed haddock filet pan roasted set with seasoned asparagus tip and vine ripened tomato with basil leaf risotto topped with lemon infused spinach
Pan Seared Chicken Broccolini
fresh herb crusted chicken breast pan seared set over roasted garlic braised broccolini with italian sausage raviolis in a roasted garlic veloute
pan seared yellowtail sole finished in a sherry beurre noisette served over angel hair pasta with italian parsley.
ground angus beef and sweet italian suasage in a chunky plum tomato sauce with elephant garlic, fresh herbs and sweet onions tossed with papardelle garnished with shaved pecoriono romano.