Prosciutto crudo di parma, salami, mortadella, artichoke hearts and caponata.

Escargot baked in garlic butter served with garlic bread.

Combination of zettata, almond coated shrimp and arancini.

Sushi grade tuna with shallots, fresh herbs and toasted ciabatta.

Prepared with tomato sauce, fresh tomatoes, basil and mozzarella.

Thinly sliced beef, arugula, shaved Parmigiano-Reggiano, truffle oil and grilled ciabatta.

Burrata with tomato ragu, kale pesto and garlic bread.

Mediterranean mussels, simmered in garlic white wine broth and garlic bread.

Parmigiano Reggiano, fennel and organic tomatoes.

Remoulade sauce, mixed greens with balsamic.

Prepared with tomato sauce, fresh tomatoes, basil and mozzarella. Vegetarian.

Prosciutto, salami, mortadella, artichokes hearts and caponata.

Almond crusted Brie, served with fig marmellata, honey roasted garlic and sun dried tomatoes. Vegetarian.

Combination of bruschetta with eggplant, gnocchi with pesto sauce and fried mushrooms. Vegetarian.

Lobster bisque.

Served with ditalini pasta.

Carmelo's version of a Louisiana classic.

Vegetarian.

Our tasty vegetable soup. Vegetarian. Vegan.

Mixed greens, tomatoes, cucumber, avocado. Dressed with balsamic, extra virgin olive oil.

A tantalizing tower of tomatoes, avocado, onions, artichokes and caper vinaigrette dressing. Vegan. Vegetarian.

Classic Caesar with local grown cucumbers.

Fresh torn iceberg lettuce, apples, strawberries, pears, Gorgonzola and honey spiced pecans with citrus honey dressing.

Classic caprese with organic tomatoes, imported bufala mozzarella and basil oil.

Organic spinach, super lump crab meat, shrimp, mushrooms, tomatoes, artichokes, roasted walnuts and remoulade.

Classic caprese with organic tomatoes, imported bufala mozzarella and basil oil.

Penne pasta with spinach and speck.

Carmelo's favorite spaghetti, with spicy veal ragu.

Prepared with meat and bechamel sauce.

Crab meat, clams and shrimp in garlic, cream and a hint of orvieto secco.

Breaded eggplant topped with tomato sauce and mozzarella served with spaghetti.

Angel hair, light black truffle cream and Parmigiano Reggiano.

Steak diane filet mignon sauteed lightly in garlic butter, mushrooms, diced tomatoes, onions and brandy served with fettuccine Alfredo.

Cubed filet mignon sauteed with garlic butter, mushrooms, onions and cream. Served over a bed of rigatoni gratinati.

The glorious Italian staple of fork-tender, marrow filled veal shank served over wild mushroom arborio risotto.

Pasta with grilled chicken, mushrooms and dry sherry cream sauce.

Over arborio risotto pancake served with fresh mango.

Tender scaloppine, lightly sauteed with sweet florio Marsala, topped with mushrooms and accompanied with roast potatoes and seasonal vegetables.

Roasted breast of duck, served with figs, chambord, crocchette di zucchini and roast potatoes.

Lightly breaded chicken, sauteed and topped with mushrooms, black olives and garlic herbs, served with fresh vegetables and olive mashed potatoes.

Sauteed and served with black truffles, capellini pasta and asparagus.

Mixed grill of Colorado lamb chop, housemade Italian sausage, filet of beef and 2 almond-coated shrimp, served with roast potatoes and sweet peas and fresh basil.

Grilled double Colorado lamb chops, with mint lamb reduction and potato gateau.

Grilled filet of beef, topped with garlic and cubed tomatoes or bearnaise sauce and served with roast potatoes.

Breaded chicken breast, topped with tomato sauce and mozzarella, served with spaghetti al dente e pomodoro.

Grilled Alaskan wild king salmon served over pesto risotto and eggplant.

Shrimp filled over crab meat, over seafood arborio risotto.

Roasted Chilean seabass with medley of poached winter vegetables and chickpea pancake.

Sauteed dover sole served with roast potatoes and seasonal vegetables.

Served with zucchini, roasted garlic, broccoli, summer squash and leeks.

Tomatoes, bufala mozzarella, Parmigiano basil. Vegan. Gluten free.

With spinach, sweet peas and Parmigiano Reggiano. Gluten free.

Topped with wild mushroom risotto, fresh bufala mozzarella and broccoli rapini. Vegetarian. Gluten free.

Fresh sauteed tomatoes and basil. Gluten free.

Gluten free.

Rigatoni, arugula, roasted garlic, scallions, orvieto secco and extra virgin oil. Vegan. Vegetarian.

Filled with mushroom ragu in a light pesto sauce. Vegetarian. Vegan.

Potato gnocchi with tomato sauce. Vegetarian. Vegan.

Eggplant Parmigiana, served spaghetti with tomato sauce. Vegetarian. Vegan.

Fresh spinach with garlic.

Angel hair pasta with ham, peas, cream and Parmigiano.

Five slices of garlic bread and baked crispy.

Fresh asparagus with garlic and basil.

Topped with jumbo lump crabmeat, chopped mango and cucumber.

Mixed greens, pear d'anjou, sweet potatoes and parsnips.

Carmelo's version of a Louisiana classic.

Risotto with pesto and shrimp.

Layered with meat and bechamel sauce and mozzarella cheese.

Filled with ricotta, spinach and roasted eggplant.

Grilled chicken breast topped with wild mushroom trifolati, served with fettuccine Alfredo.

Over sweet peas and rigatoni gratinati.

Homemade Italian sausage tossed in garlic, olive oil and pancetta, topped with bell peppers and tomatoes. Served with spaghetti.

Marinated with pear and cucumber salad.

Topped with smoked salmon, onion, capers, olives and arugula.

Served with rigatoni and sundried tomatoes and basil sauce.

Pastry cart selection.

With fresh papaya.

With haagen dazs vanilla ice cream.

Served with galliano cream.

Bananas and vanilla ice cream dessert. Per person, minimum two people. Vegetarian.

The most famous French dessert. Per person and minimum 2 people. Vegetarian.

Combination of fresh berries. Vegetarian. Vegan.

Selection from the pastry cart. Vegetarian.

Gluten free.

Combination of mango and raspberry. Vegetarian. Vegan. Gluten free.

Gluten free.