A N T I PA S T I
~ S TA R T E R S ~
SALUMI GF
Prosciutto di Parma, Genoa salami, house-made
n’duja, coppa, pickled green tomatoes  18
FORMAGGI GF V
Asher blue (Sweet Grass Dairy, GA),
Grana Padano (Italy), house-made mozzarella,
Green Hill double cream (Sweet Grass Dairy, GA),
cherry and olive jam  16
C HEF ’S COMBINAT ION 32
[Medici Ermete, Lambrusco, Quercioli NV  | 36]
TUSC A N PIMENTO CHEES E
pecorino Toscano, pecorino Romano,
Calabrain chilis, celery saltø flatbread  12  A N GE LE N A’ S PA R FAI T
WO O D-FI RE D MARINATED OLIVE S
citrus, fennel seed 6
SUP P LI ‘AL TELEFONO’
risotto croquette, tomato, basil, smoked mozzarella  12
WO O D-FIRED MEAT BALLS
beef and pork meatballs, ricotta,
tomato sauce, basil 15
I N S SA L AT E
~
ALADS ~
FALL CAPRESE GF
local squash, hand-pulled mozzarella, arugula,
prosciutto vinaigrette 13
WO O D -F IRED BEET SALAD
farro, ricotta salata, truffle vinaigrette 14
C L ASS IC CAESAR SALAD
romaine, garlic breadcrumbs,
Parmesan, tomato 12
LO C A L KALE & BIBB SALAD
radicchio, pears, gorgonzola, walnut, fig balsamic 12
C RI SPY BRUSSELS S PROUTS
196 black garlic honey vinaigrette, apple, hazelnut 12
JAMES BRISCIONE EXECUTIVE CHEF
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 .
Your choice: 1 bottle of Prosecco served tableside with MAR GHER ITA V
B UBBLE a selection of seasonal fresh juice and garnishes tomato, mozzarella, basil 12
SERVICE Bisol Jeio DOC 20 Bisol Jeio Spumante Rosé 25
AN GEL ENA’ S
Bisol Jeio Superiore DOCG 30
bacon marmalade, provolone, arugula 15
S TA R T S W E E T ’ R ONI P IE
R R
PA N E D I SC IM M IA ( M ON K E Y B R E AD) B O M B O LO NI pepperoni, tomato sauce,
brown sugar, cinnamon, orange zest, bourbon 8 cinnamon-sugar doughnuts 6 E mozzarella, oregano 16 E
GF
D D
DEVIL WENT DOWN
GF V BRUNCH salami, Calabrian chili, basil, mozzarella,
196 black garlic honey 16
PANCE TTA & FAR M E G G R I S OTTO
house-made yogurt, Chianti apricots, slow-poached farm egg, pancetta and FOU R THE WIN V
GF V almond granola 10 butternut squash risotto 18 mozzarella, gorgonzola, fontina,
Parmesan 15
A M E R IC A N O CL ASS I C M U F FAL E TTA
V two eggs, any style, with polenta and focaccia, mortadella, salami, capicola, FUN G UY
Italian sausage 12 provolone, olive relish  14 mushrooms, pancetta, caramelized onion,
gorgonzola, mozzarella, Parmesan 14
FR IT TATA D E L GIO R NO ANG E L E NA’ S B R E AK FAST P I ZZ A [Renato Ratti “Battaglione,” 
seasonal Italian flat omelet prepared daily 14 sunny side up farm egg, bacon marmalade, arugula 16 Barbera D’ Asti 2017 | 41]
IL BA M BIN O CAR NE E U OVO W LIL’ SCAM P W
deep-dish oven-baked pancake, “Steak & Eggs” wood-fired 16-ounce prime rib eye,
pears, brown sugar, lemon 12 two fried eggs, mascarpone-creamed collards 50
H Gulf shrimp, Parmesan béchamel,
white wine, pesto 18 
H
I I
[Masciarelli Villa Gemma Colline 
V
SC A M PI E POLE NTA H O U S E - CU R E D SAL M O N P I ZZ A Teatine Bianco 2016 | 39]
T T
“Italian shrimp & grits” Gulf shrimp, C & D Mill polenta, coffee-cured salmon, everything-bagel spiced
Parmesan, n’duja, cream 18 flatbread, cream cheese, chives  16 E E
EVERYDAY BR USSEL IN’ V
GF V Brussels sprout leaves, béchamel,
PA S TA taleggio 15
~ HOUSE-MADE~
GF V
WOOD-F IR ED FL ATBR EAD V
R AV IOLI A LLA N OR CI NA S Q U I D I NK F E TTU CCI NE
Parmesan, Bodacious oil, and herbs 7
truffle, fennel sausage, cream 16 | 24 gulf shrimp, white wine, tomato cream sauce 16 | 24
Add: prosciutto/salami 4 | arugula 2
GF V 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
smoked ham hocks, egg yolk, pecorino 14 | 19 local squash, Brussels sprout leaves, pickled chili 13 | 18
GF
=GLUTEN FREE  V
= V E G E T A R I A N . 
GF V
TAGLIAT E LLE BOLO G NE S E B AK E D R I G ATO NI 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 . 
wood-fired Bolognese, Parmigiano-Reggiano 16 | 25  pork shoulder ragu, mozzarella, parmigano 24 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, shellfi sh or eggs may increase your risk of foodborne illness.
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
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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
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