A N T I PA S T I

~ S TA R T E R S ~ WOOD-FIRED PIZZA
A P P R OX . 1 2 I N C H E S , S E RV E S 1 P E R S O N .

SALUMI
P RANZO DI
GF

Prosciutto di Parma, Genoa salami, house-made DAILY SPECIAL PASTA WITH SAL AD  20 MAR GHER ITA V

n’duja, coppa, pickled green tomatoes  18 LAVORO! tomato, mozzarella, basil  12

FORMAGGI AN GEL ENA’ S

Asher blue (Sweet Grass Dairy, GA),
GF V

I N S A L AT E bacon marmalade, provolone, arugula  15

~ SALADS~
Grana Padano (Italy), house-made mozzarella, LO CAL VE GE TAB LE BOWL CL ASSIC CAESAR SAL AD ’ R ONI P IE
GF V

Green Hill double cream (Sweet Grass Dairy, GA), quinoa, wood-fired squash, chickpeas, romaine, garlic breadcrumbs, R R
pepperoni, tomato sauce,
cherry and olive jam  16 farm egg, tomato vinaigrette  12 Parmesan, tomato 12 E E
mozzarella, oregano  16
C HEF ’S COMBINAT ION   32 GF FALL CAP RE SE GF V
LOCAL KALE & BIBB SALAD GF V D D

[Medici Ermete, Lambrusco, Quercioli NV  |  36] local squash, hand-pulled mozzarella, arugula, radicchio, pears, gorgonzola, walnut, DEVIL WENT DOWN
prosciutto vinaigrette  13 fig balsamic  12 salami, Calabrian chili, basil, mozzarella,
196 black garlic honey  16
TUSC A N PIMENTO CHEES E GF V
WO O D- FI RE D B E E T SALAD GF V
CR I S PY B R U SS E L S S P R O U TS GF V

pecorino Toscano, pecorino Romano, farro, ricotta salata, truffle vinaigrette  14 196 black garlic honey vinaigrette, apple, hazelnut 12 FOU R THE WIN V

Calabrain chilis, celery salt flatbread  12 mozzarella, gorgonzola, fontina,

ADD chicken or shrimp  6   MAKE IT A PIADINE add  4 Parmesan  15
WO O D-FI RE D MARINATED OLIVE S GF V

citrus, fennel seed  6 FUN G UY

PH OAU S S TA mushrooms, pancetta, caramelized onion,
SUP P LI ‘AL TELEFONO’ V
~ E-MADE ~ gorgonzola, mozzarella, Parmesan  14
risotto croquette, tomato, basil, smoked mozzarella  12 R AV IOLI A LLA N OR CI NA S Q U I D I NK F E TTU CCI NE [Renato Ratti “Battaglione,”
truffle, fennel sausage, cream  16 | 24 gulf shrimp, white wine, tomato cream sauce  16 | 24 Barbera D’ Asti 2017  |  41]
WO O D-FIRED MEAT BALLS
beef and pork meatballs, ricotta, SPAGHE T T I C A R BO NAR A W H O L E W H E AT G E M E L L I V W LIL’ SCAM P W
tomato sauce, basil  15 smoked ham hocks, egg yolk, pecorino  14 | 19 local squash, Brussels sprout leaves, pickled chili  13 | 18 H Gulf shrimp, Parmesan béchamel, H
white wine, pesto  18
TAGLIAT E LLE BOLO G NE S E B U CATI NI AL L’AM ATR I CI ANA I
[Masciarelli Villa Gemma Colline
I
SANDWICHES wood-fired Bolognese, Parmigiano-Reggiano  16 | 25 house-cured guanciale, garlic, chili, tomato sauce  13 | 18 T Teatine Bianco 2016  |  39] T
W I T H H O U S E M A D E R O S E M A R Y P O TAT O C H I P S
~ ADD SALAD $3~ E E
EVERYDAY BR USSEL IN’ V

C L ASSIC MUFFALET TA SECONDI Brussels sprout leaves, béchamel,

Focaccia, Mortadella, salami, capicola, ~ MAINS~ taleggio  15
provolone, olive relish  14 C HIA N T I-BR A ISE D SHO RT R I B S GF
P O R K S H ANK OSS O B U CO GF

C & D Mills polenta, salsa verde  29 crispy Brussels sprouts, gremolata  29 WOOD-F IR ED FL ATBR EAD V

C HICKEN PARM Parmesan, Bodacious oil, and herbs  7

Southern fried chicken breast, marinara, SE A R E D SC A LLOP R IS OTTO GF WO O D - F I R E D CAU L I F LOW E R GF V

Add: prosciutto/salami  4  |  arugula  2

mozzarella, garlic bread bun  15 butternut squash, charred tomato, sage  32 pickled raisins, garlic breadcrumbs, olives, herb salad 20

A N G ELENA’ S BURGER C HIC KE N C ACC IATO R E GF

F LO R I DA G R O U P E R P I CCATA GF
=GLUTEN FREE  V
= V E G E TA R I A N .
Housemade meatball patty, marinara, smoked ricotta, tomato, mushroom, cavatelli 27 white wine, capers, lemon 32 A L L P I Z Z A & P A S T A AVA I L A B L E G L U T E N F R E E $ 2 .
mozzarella, garlic bread bun  15 [Buglioni Valpolicella Superiore Classico 2015  |  47] [Massolino, Langhe Chardonnay 2016  |  59] P R O U D LY S E R V I N G B O D A C I O U S O I L S & V I N E G A R S .

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

JAMES BRISCIONE EXECUTIVE CHEF 1 0 1 E A S T I N T E N D E N C I A S T R E E T, D O W N T O W N P E N S A C O L A , F L O R I D A   ·   ( 8 5 0 ) 5 4 2 - 8 3 9 8   ·   A N G E L E N A S P E N S A C O L A . C O M Z A C H K E AT O N C H E F D E C U I S I N E

 S E A N E D WA R D S , B E V E R A G E D I R E C T O R B R O O K E P A R K H U R S T, W I N E D I R E C T O R

C O C K T A I L S 10 SPRITZ9
VINO
PAX RO MANA | bold, robust, spirit forward GLASS 6 OZ. | QUARTINO 8.5 OZ.

Colonel E. H. Taylor, Jr. Small Batch Bourbon, Z E N ZE R O S P R ITZ

SPU M A N T I R OSS O Gra’it Grappa, Benvolio Prosecco, ginger, citrus
Martini & Rossi Rubino and Riserva Speciale Bitter
Prosecco, Villa Sandi ‘Il Fresco’  8 | 11 Pinot Nero, Lechthaler 2017  10 | 14
I N SI G N E SANT INI | bright, sweet, tropical {gala apple, fresh, light} {cherry, velvety palate, delicate tannins} I TAL I AN 75 S P R ITZ
Pierre Ferrand 1840 Cognac, Pierre Ferrand Villa Sandi Prosecco, Malfy Gin, sweet vermouth,
Moscato Spumante, Petalo ‘Il Vino Barbera Piemonte DOC, Briccotondo simple syrup, bitters, lemon juice
Dry Curaçao, Luxardo Maraschino Liqueur
dell’Amore’ NV  10 | 14 Fontanafredda 2017  10 | 13
C A RO M IO | refreshing, unique, fruity
{sweet peach, green apple, pleasantly sweet} {black fruit, cinnamon, black pepper, soft tannins} S E AS O NAL S P R ITZ
D’Usse Cognac, Drambuie,
Pickers Vodka, Licor 43, fresh squeezed Brut Rosé, Cleto Chiarli  9 | 12 Corvina Veneto, Scaia 2016  10 | 13 Benvolio Prosecco, apple cider
orange, tropical juices {strawberry-cream, pastry crust, elegant} {smoky, juicy plum, medium-bodied}

Medici Ermete, Lambrusco Querciolo  9 | 13 “In Italy, spritz is less a cocktail and more
M A DRE E FI GLIA | botanical, aromatic, unique Dolcetto d’Alba, Elio Altare 2017  11 | 15
a symbol of dedication to the idea that leisure
Hendrick’s Gin, Chef James’ cucumber soda, {dry, currant, medium tannins} {dark fruit, robust, nice tannins} is important to Italian culture.”
zest of lime
—Talia Baiocchi
Chianti Classico Blue Label,
BIA N CO
L I MO N TINI | citrus, tart, balanced
Lamole di Lamole 2016  12 | 17
Tenuta Ca ’Bolani, Friuli Aquileia {vanilla-like oak, wild berry, spice}
Angelena’s Limoncello, Grey Goose Vodka,
hint of mint
Pinot Grigio 2017  9 | 12
{yellow peach, mineral-driven, soft} Valpolicella Classico, Allegrini 2017  10 | 14
BIRRA
{cherry, aromatic herbs, smooth finish}
IMP O RT E D
L A B E LLA | crisp, light, exotic Vermentino di Sardegna Costamolino, M o re tti L’Au ten tic a   6
Liquore Strega, Lunazul Tequila, Argiolas 2018  10 | 14 Super Tuscan, Baracchi, O’Lillo 2016  11 | 15
Angelena’s Limoncello {ripe fruits, citrus, complex finish} {full-bodied, rich plum, blackberry, black pepper}
M e na b rea Bio n da L ager   6
M o retti L a Ro ssa   6
V E CC HI O V IALE | o ld wo r ld, o a ky, smooth Gradis’Ciutta, Collio Sauvignon Blanc 2017  12 | 17 Cabernet Sauvignon, Principi di Butera 2016  9 | 12
{citrus, wild herbs, flinty minerality}
Stella Arto is   6
Elijah Craig Barrel Proof, Aperol, {ripe berries, floral notes, full-bodied}
Martini & Rossi Ambrato Vermouth
Chardonnay, Tiefenbrunner 2018  10 | 13 Coppi Negroamaro 2015  10 | 14 C R AF T
{pure citrus, bright, crisp}
MO N TI | semi-sweet, herbal, silky
{black plum, soft, balanced} G ul f Co a st B rewin g S an d Bar Red   6
Rittenhouse Rye, Bénédictine Elixir, Verdicchio dei Castelli di Jesi Classico Superiore, Montepulciano d’Abruzzo, G ul f Co a st B rewin g Karma Driven I PA   6
Fernet Branca, lemon Umani Ronchi Casal di Serra 2017  12 | 17 Castronovo 2016  10 | 13 G ul f Co a st Brewin g Blo n de Ale   6
{rich, zesty, structured} {plum, hints of vanilla/coffee/spice, velvety tannins}
A MA L F I MULE | fragrant, zesty, fresh
D O ME ST IC
Figenza Mediterranean Vodka, ginger, fig, lemon Ornellaia, Toscana Le Volte  20 | 30
R OSATO M i c he l o b Ultra   5   Bu d L igh t   5
(vibrant fruit, savory, silky)
Attems, Rosato di Pinot Grigio Friuli
I N-HO USE BARREL-AGED NEGR ON I DOC 2018  13 | 18 Le Macchiole Bolgheri Rosso 20 | 30
{dark fruit, spicy green pepper, hints of vanilla}
ACQUA
Bombay Dry Gin, Martini & Rossi Rubino {strawberry, lively, silky finish}
S a n Pe l l e g r i n o S parklin g, 1 L iter   6
Vermouth, Martini and Rossi Riserva Speciale
Ottella Roses Roses Veneto 2017  11 | 15 S. Accordini Valpolicella Ripasso 2014  17 | 24 Acq ua Pa n n a Still, 1 L iter   6
Bitter, dried orange
{crisp, ripe raspberry, long finish} {vanilla & spice, dried fruits, “baby Amarone”}
H o usemade S o da  4
gre at s out he rnre st a ura nt s .com

PALAFOX HOUSE
PENSACOLA, FLORIDA

W W W. G R E A T S O U T H E R N R E S T A U R A N T S . C O M
1 0 1 E A S T I N T E N D E N C I A S T R E E T, D O W N T O W N P E N S A C O L A , F L O R I D A   ·   ( 8 5 0 ) 5 4 2 - 8 3 9 8   ·   A N G E L E N A S P E N S A C O L A . C O M