Carmine's On Penn

An assortment of vegetarian delights from our chef recommended to share with 2-4 people.

Cured meats, fine cheese and more selected and prepared by our chef. Recommended for 2-4 people to share.

A combination of our best antipasti selections with meats, cheeses, crostini, olives and more. Recommended for 4-6 people.

Carmine's fresh baked focaccia painted with reduced balsamic vinegar served with diced vine ripened tomatoes, garlic, fresh basil, and olive oil. Fresh mozzarella available upon request.

Marinated portobello mushrooms pan seared and topped with sautéed diced tomatoes and balsamic vinegar glaze.

Four pieces of thinly sliced eggplant battered and stuffed with three cheeses, topped with mozzarella and baked in marinara.

A pound of fresh prince edward island mussels in a spicy tomato broth spiked with our italian sausage.

Fresh mixed lettuce tossed with carrots, red onions, red cabbage, sweet grape tomatoes, olives, pepperoncini, cucumbers, gorgonzola cheese, parmesan and pecorino romano cheese blend, olive oil and balsamic vinegar.

Romaine lettuce tossed with house made caesar dressing, croutons, and parmesan cheese.

Spinach leaf tossed with carrots, red onions, red cabbage, cucumbers, sweet grape tomatoes, roasted red peppers, gorgonzola cheese, croutons, olive oil and balsamic vinegar.

Butter lettuce and fresh baby arugula tossed in a pear cider vinaigrette, toasted pistachios, gorgonzola cheese, and fresh sliced pears.

Four chicken breasts sauteed with mushrooms and topped with capocollo ham and mozzarella cheese and baked in a hearty white wine and marinara sauce.

Four chicken breasts with capers in a lemon, garlic white wine butter sauce.

Four chicken breasts with mushrooms topped with breaded eggplant and mozzarella cheese baked in a robust marsala sauce.

Four chicken breasts and mushrooms in a marsala sauce.

Veal scaloppini and mushrooms topped with capocollo ham and mozzarella cheese baked in a hearty white wine and marinara sauce.

Breaded veal scaloppini with capers in a lemon, garlic white wine butter sauce.

Veal scaloppini and mushrooms topped with breaded eggplant and mozzarella cheese then baked in a robust marsala sauce.

Veal scaloppini and mushrooms in a marsala sauce.

Sixteen jumbo shrimp sauteed with lemon, butter, calabrese chilis, broccolini, tomato and white wine.

Clams, mussels, jumbo shrimp, calamari, scallops, and fresh fish in a marinara sauce.

Ten clams, ten mussels, and ten jumbo shrimp in marinara sauce or fra diavalo.

Clams and baby clams in a spicy white wine and roasted garlic sauce with or without marinara.

Rosemary marinated chicken, sun dried tomatoes, and asparagus in a gorgonzola cream sauce.

Rosemary marinated chicken breasts, spicy italian sausage, shrimp, onions with red and green peppers in marinara sauce.

A generous portion of our meatballs served in creamy vodka sauce.

Traditional house-made meat sauce.

Pancetta, diced shallots, and seasonal green vegetables in a romano and parmesan sauce finished with egg yolks.

Herbed chicken breast with caramelized onions, mushrooms, red wine and marinara sauce.

Seasonal squash with kale, bleu cheese and pine nuts.

Marinara sauce with basil butter, parmesan cheese and fresh diced tomatoes.

Four freshly made crepes with chef's filling and sauces.

Twelve freshly prepared ravioli filled with seasonal ingredients and sauces.

Housemade dumplings with assorted sauces.

The freshest fish we can find on the market.

An excellent side dish or lighter entree, naturally gluten free. Ask for chef's preparations of today.

Fresh local pasta in wide ribbons mixed with slowly braised short ribs, mushrooms and natural juices.

Breaded veal scallopini topped with red onion, seasoned fresh diced tomatoes, baby arugula and mediterranean aioli.

Ziti baked with four cheeses and marinara sauce. Italian sausage, vegetables, or bolognese available upon request for additional charge.

Four chicken breasts in a creamy marinara sauce, fresh sauteed spinach and a spike of basil.

Six or twelve three cheese raviolis in a hearty vodka cream sauce with a hint of marinara topped with fresh arugula.

Two or four links of spicy italian sausage, onions, roasted red and green peppers in a marinara sauce.

Lady fingers soaked in kahlua and espresso topped with sweetened mascarpone cheese and drizzled with chocolate.

Four light pastry shells stuffed with sweetened ricotta cheese and chocolate chips.

Served with fresh fruit coulis.

Topped with candied almonds.

Cherry, pistachio, and chocolate.