Caravaggio

soup of the day

chickpeas salad with cauliflower florets, pine nuts, raisins, shredded endive, red onion and olives

beef carpaccio with pickled onions, capers and arugula

heirloom tomatoes, mozzarella, red onions and prosciutto

boston lettuce, baby arugula, frisee, radicchio, toasted hazelnuts and pecorino cheese finished with a hazelnut vinaigrette

sautéed calamari salad with seasonal vegetables served with a dried tomato vinaigrette

prince edward island mussels with italian parsley, garlic and diced tomatoes finished with a white wine sauce

roasted organic baby beet salad served with goat cheese and candied walnuts, finished with shaved beets and a red wine vinaigrette

spaghetti carbonara made with quail eggs and bacon

paccheri with cherry tomatoes and fresh basil

pappardelle pasta with homemade veal ragu, peas and mushrooms

fusilli with artichokes, squid and cherry tomatoes

slow-cooked branzino flavored with rosemary, thyme, garlic and parsley served with broccoli puree, grapefruit sauce and upland cress

roasted chicken breast with roasted cauliflower, artichokes, fingerling potatoes and bell pepper puree

veal scaloppini with lemon and capers

duo of beef (beef cheeks and new york strip steak) with truffled arrowroot puree

boston lettuce, baby arugula, frisee, radicchio, toasted hazelnuts, and manchego cheese with hazelnut vinaigrette

baby spinach, kale and pear salad with a walnut and gorgonzola dressing

grilled wild mushrooms and radicchio with poached eggs and melted parmigiano

scallops, lobster, crabmeat, octopus, and shrimp with sauteed endive, shaved fennel, and finished with oven-dried tomato vinaigrette

grilled octopus with razor clams, fresh chickpeas with a pepper and fennel vinaigrette

roasted organic baby beet salad served with goat cheese and candied walnuts, finished with shaved beets and dressed with red wine vinaigrette

one dozen mixed seasonal oysters served with cocktail sauce and a shallot-raspberry vinegar

sauteed calamari salad with seasonal vegetables served with sun-dried tomato vinaigrette

duo of yellow fin tuna (carpaccio and tartare) with pickled onions and micro greens salad

beef carpaccio served with pickle red onions, capers, baby arugula, parmesan cheese and lemon vinaigrette

paccheri with mixed wild mushrooms and fresh goat cheese

spaghetti with clams in a white wine sauce

squid ink tagliolini with maine lobster and tricolor cauliflower florets

lasagna with eggplant, tomato, buffalo mozzarella, ricotta and basil

farro (spelt) flour linguine with duck ragu, herbs and spices

homemade fusilli with pumpkin ragu, parmigiano cheese, aged balsamic vinegar and fresh sage

lemon risotto with saffron, fresh mint and topped with shrimp

risotto with radicchio and montasio cheese

diver sea scallops with quail egg, mushroom puree and black truffle sauce

poached maine lobster with grilled foie gras, slow cooked fresh leeks and a red wine reduction

black sea bass with clams, mussels, crabmeat, and shrimps in a tomato broth

red snapper with sunchoke puree, roasted artichokes and basil oil

whole salt crusted branzino with seasonal vegetables

half of a free range roasted chicken with roasted cauliflower, artichoke, fingerling potatoes and bell pepper puree

roasted veal chop with new potatoes, chiodini mushrooms and parsnip puree

veal ossobuco with saffron risotto

roasted parsley-crusted rack of lamb and roasted loin served with roasted porcini, fava bean puree, sauteed leeks and finished with lamb jus

pork chop with sage-apple puree, chick peas and pork sausage

broccoli rabe with raisins, garlic and mustard oil

sauteed spinach with garlic and walnuts

rosemary roasted new potatoes

string beans with garlic, olive oil and almonds

family style shared medley of seasonal mixed vegetables

blood orange, apricot, and passion fruit

ricotta donuts with lavender honey and chocolate dipping sauces

hazelnut dacquoise (meringue), barolo gelato

flourless chocolate-almond cake, white wine poached apricots, and pistachio gelato

cassata semifreddo, passion fruit coulis and orange-pepper tuile

chickpea-chocolate ravioli, spring fruit consumme, and fresh mint

pistachio creme anglaise

bergamot creme brulee with sicilian pistachio biscotti

espresso semifreddo, chocolate shavings, and amaretto foam