Cara Mia Cafe

Fresh, fried calamari tossed with hot cherry peppers, gaeta olives, capers, garlic, and balsamic vinegar, served over a bed of fresh greens

Sliced Portobello mushrooms sauteed with scallions and prosciutto in a madeira wine sauce, served over crostini bread

Jumbo shrimp wrapped in bacon then roasted with pure honey, served over sauteed spinach and topped with oranges, grape tomatoes, and gorgonzola cheese

Fontina and prosciutto sandwiched between bread, dipped in an egg batter, then sauteed and served with a garlic, anchovy, and caper sauce

Fresh little neck clams steamed with garlic, shallots, lemon, white wine, fresh herbs, and spices,served over grilled Tuscan bread

A combination of fresh mozzarella, ripe tomatoes, and homemade roasted red peppers topped with fresh basil and extra virgin olive oil

Fried calamari mingled with spicy andoiulle sausage, grape tomatoes and scallions in a garlic lemon butter sauce,served over arugula

Grilled sweet Italian sausage topped with sauteed broccoli,plum tomatoes, garlic, and extra virgin olive oil

Homemade lobster and wild mushroom bisque

Baby mesclun greens topped with shiitake mushrooms, plum tomatoes, walnuts, gorgonzola cheese, gaeta olives, with a lemon oregano vinaigrette

Arugula, romaine, radicchio, and Belgian endive topped with diced tomatoes and toasted pignoli nuts, with a balsamic vinaigrette

Mixed greens topped with fresh mozzarella, plum and sun dried tomatoes, roasted peppers, artichoke hearts, and toasted pignoli nuts, with a balsamic vinaigrette

Traditional caesar salad topped with shaved parmesan and seasoned croutons

Medallions of veal sauteed with jumbo shrimp, mushrooms, shallots, and garlic in a lemon caper herb sauce, topped with fresh mozzarella cheese and served over a nest of linguine

A combination of Brazilian lobster tail, jumbo shrimp, sea scallops, littleneck clams, and calamari, sauteed with garlic and olive oil, in a plum tomato herb broth over linguine

Seared marinated duck breast, topped with spicy andoiulle sausage,onions, plum tomatoes and mushrooms in a garlic white wine sauce, served over sauteed spinach

Medallions of veal layered with parma prosciutto and fontina cheese, over a bed of spinach in a rosemary and madeira demi-glace sauce

Saffron risotto, Brazilian lobster tail,jumbo shrimp and Spanish chorizo in a garlic arugula cream sauce; drizzled with marinara

Fillet of salmon, baked with a pignoli nut herb crust,served with grilled asparagus spears and a Dijon mustard caper sauce

Center cut filet mignon, pan seared, topped with wild mushrooms and scallions in a flamed cognac and dijon mustard cream sauce, and served over a bed of spinach

Jumbo shrimp sauteed with garlic and fresh garden vegetables with a lemon chardonnay sauce, over angel hair pasta

Fresh, pan-seared sea scallops topped with fresh jumbo lump crabmeat with a spicy tomato cognac cream sauce, served over fettuccine

Breast of chicken sauteed with sweet Italian sausage,plumtomatoes, onions and gaeta olives in a garlic and herb sauce, over a bed of broccoli rabe

Spinach and roasted garlic ravioli topped with sweet Italian sausage, portabella mushrooms and shaved parmigiano cheese in a marinara sauce

Grilled center cut filet mignon topped with jumbo lump crabmeat and smoked bacon in a Borolo wine demi-glace sauce, served over saffron risotto and grilled asparagus spears

Homemade ricotta gnocchi topped with plum tomatoes,basil, garlic and fresh mozzarella

Penne pasta with chicken,prosciutto and mushrooms in a tomato vodka cream sauce

Rigatoni with a combination of ground veal, beef and pork in a seasoned tomato sauce

Homemade ravioli stuffed with cannoli cream, topped with fresh seasonal berries, shaved chocolate, and powdered sugar

Baked vanilla bean custard glazed with brown sugar caramel

Layered white and dark chocolate mousse cake in an oreo cookie crust

A duet of chocolate and vanilla ice creams rolled in a crust of sweetened corn flakes, coconut, and Belgian chocolate then fried and served with creme anglaise

A combination of chocolate and vanilla ice cream with a hazelnut and maraschino cherry center, dipped in a hard chocolate shell

A combination of raspberry, lemon and orange sorbet, topped with fresh berries and raspberry coulis, garnished with rolled gaufrette cookies

Lady fingers dipped in kahlua flavored espresso layered with mascarpone mousse, and topped with shaved chocolate