Ristorante Carpaccio Menu

Grilled sourdough bread with tomatoes, garlic, extra virgin olive oil and basil.

Slices of raw beef, arugula, onions, capers, lemon and mustard.

Blue Point oysters baked with fresh spinach and asiago cheese.

Mixed grill of calamari, shrimp and fish with olive oil, herb seasoning and balsamic vinaigrette served with garlic bread.

Fried calamari and lemon with creamy Caesar and roasted pepper dipping sauces.

Grilled polenta smothered with a reduction of mushrooms, Madeira and veal stock.

Portobello mushrooms brushed with olive oil, herbs and garlic roasted in the wood burning oven.

Prawns, avocado, artichoke bottoms, hearts of palm, cilantro with our house-made dressing and butter lettuce on the side.

Blue Point oyster shooter with balanced house-made cocktail of tomato juice and spice. ($3.50each).

Pomodoro, mozzarella, fontina, garlic, Parmesan and oregano.

Fresh tomatoes, mozzarella, Parmesan, garlic and basil.

Olli salumeria pepperoni, fontina cheese and tomato sauce.

Fennel sausage, pomodoro, mozzarella, garlic and Parmesan.

Choice of sausage or meatballs, ricotta and mozzarella with marinara sauce.

Smoked salmon, golden, black & red caviars, with dill and onion creme fraiche.

Roasted heirloom tomatoes, mozzarella, fontina and basil on a pinsa crust (soy, rice and wheat).

Red and yellow peppers, black olives, sauteed spinach, mushrooms, fennel sausage, fontina, mozzarella, parmesan and tomatoes sauce on an pinsa crust (soy, rice and wheat).

Raclette cheese, Italian San Daniele prosciutto, arugula, fresh Roma tomatoes, mozzarella, shaved Grana, tomato sauce and Italian vinaigrette.

Calabrese salami, muffuletta salad (calamata and black olives with bell peppers in olive oil), fresh mozzarella, tomato sauce, parmesan cheese and porchetta on a pinsa crust (soy, rice and wheat).

Sauteed mushrooms, grilled artichoke, sauteed friarielli broccoli rabe, prosciutto, roasted cherry tomatoes, fontina, mozzarella, ricotta and chili flakes.

House-made gnocchi (potato dumplings) made with ricotta and parmesan cheese served with either Bolognese or vodka sauce.

Flat pasta layered with sausage, plum tomatoes, bechamel creme and Parmesan cheese.

Bianco cream, clams and garlic.

Angel hair pasta with tomatoes, basil and garlic.

Stuffed pasta with proscuitto, cream and peas.

Basil, garlic, cream, cheese, walnuts, pine nuts and sun-dried tomatoes. May request no sun-dried tomatoes.

Rosso tomatoes, clams and garlic.

Spaghetti with grandmother-style meatballs simmered in marinara sauce.

Ravioli - cheese stuffing and walnut sauce.

Crepes stuffed with chicken, pork & veal in a light cream with fontina cheese, tomato and garlic.

Homemade flat pasta with black pepper, served with sun dried tomatoes, shallots, mushrooms and chianti.

Pancetta, cream, egg, garlic and Parmesan cheese.

Butter lettuce with mozzarella cheese on tomatoes, pesto, olive oil, salt and pepper and balsamic vinaigrette dressing.

Butter lettuce with walnuts, strawberries, and blue cheese crumbles with balsamic vinaigrette dressing.

Iceberg lettuce with cherry tomatoes, applewood smoked bacon, house-made Gorgonzola blue cheese dressing and topped with roasted breadcrumbs.

Butter lettuce with house-made herb dressing and 2 slices of sourdough bread.

Romaine, house-made Caesar dressing, garlic croutons and shaved Grana Padano. Add protein for an additional charge.

House-made minestrone soup with side of Parmesan cheese and sourdough bread with side of Parmesan cheese.

Oven roasted carrots, potatoes, zucchini, tomatoes, and lightly seasoned with Herbs de Provence, fresh garlic, olive oil, black pepper and Kosher salt.

House-made grandmother-style meatballs with bolognese sauce and mozzarella cheese on sourdough bread.

Grilled steak with portobello mushrooms, onions, bell peppers and fontina cheese with basil aioli on sourdough bread.

Grilled chicken breast paillard on sauteed spinach, melted Monterey Jack cheese, and pesto aioli on sourdough bread.

Sliced mozzarella and tomatoes with pesto aioli and basil on sourdough bread.

Penne pasta with basil, garlic, Parmesan cheese, walnuts, pine nuts and sun-dried tomatoes.

4 cheese ravioli, tomato cream sauce with Parmesan cheese and basil.

Carnaroli rice with spring vegetables and Parmesan cheese.

Fettuccine pasta with smoked salmon, red, and black caviar, scallions in a cream sauce.

Spaghetti with house-made grandmother-style meatballs simmered in chunky marinara sauce with side of Parmesan cheese.

Side of Parmesan cheese.

Side of Parmesan cheese.

Sliced baked eggplant with pureed spinach and Monterey jack cheese on sourdough bread (prepared with egg and flour)

Italian Spirkling Drink Lemon

Italian Sparkling Drink Orange & Pomegranate

Italian Sparkling Drink Orange & Blood Orange

Artfully Crafted, Partially Peeled Thick Cut Kettle Style For the perfect crunch

Apricot, strawberry & raspberry jelly-filled cookies

Grilled chicken breast on mixed greens with aioli.

Blue point oysters baked with fresh spinach and Asiago cheese.

Grilled polenta smothered with a wild mushroom, Madeira and veal stock reduction.

A mixed grill of calamari, shrimp, fish served with a lemon vinaigrette.

Artichoke bottom with bay shrimp and herb sauce.

Portobello mushrooms brushed with olive oil, herbs and garlic roasted in a wood burning oven.

Fried calamari and lemon with a creamy Caesar and roasted pepper dipping sauces.

Pomodoro, mozzarella, fontina, garlic, Parmesan and oregano.

Pomodoro, mozzarella, fontina, garlic, Parmesan and oregano.

Olli salumeria pepperoni, fontina cheese, and tomato sauce.

Olli salumeria pepperoni, fontina cheese, and tomato sauce.

Smoked salmon, golden, black & red caviars, with dill and onion creme fraiche.

Open face meatball sandwich on focaccia bread with Monterey Jack cheese, bolognese sauce and salad.

Grilled chicken breast sandwich on focaccia with pesto aioli and salad.

Eggplant baked with spinach, cheese and pomodoro sauce.

Grilled chicken breast pail-lard on wilted greens with roasted vegetables.

Calamari steak sauteed with lemon butter.

Veal cutlet sauteed with lemon and capers.

Veal medallions with mushrooms.