Damian's

Assorted Italian specialty meats combined with imported cheeses, nuts and honey.

Grilled sweet peppers marinated with extra virgin olive oil, capers and anchovies served chilled.

Our homemade foccaccia stuffed with mozzarella, sauteed in caper butter sauce.

Spinach and cheese dumplings baked in tomato cream sauce.

Prosciutto crudo, steamed then chilled asparagus and lemon vinaigrette.

Sweet potato ravioli in sage butter sauce.

Grilled portobello mushroom topped with sauteed lump crab meat drizzled with lemon butter sauce.

Gulf shrimp sauteed with garlic, white wine and butter.

Steamed mussels in spicy marinara or lemon butter white wine garlic sauce.

Fried baby squid with pomodoro sauce.

Parmesan crusted asparagus topped with jumbo lump crab meat and Nino sauce.

Lettuce greens, cucumber, celery, diced tomato, sliced red onion, pitted green olives, Italian vinaigrette and grated Parmesan.

Mixed lettuce tossed in a walnut dressing with Gorgonzola cheese.

Sliced beefsteak tomatoes with fresh mozzarella and basil.

Mixed greens with creamy balsamic dressing, topped with tomatoes, sweet roasted almonds and feta cheese.

Sliced beefsteak tomatoes with olives, sweet onion and Parmigiano in vinaigrette.

A selection of chilled seafood tossed with tomato, onion, olives, ricotta salata cheese, extra virgin olive oil, lemon and herb.

Traditional hearty vegetable soup.

Italian soup with ditali rigati pasta, cannellini beans, pancetta, potatoes, and vegetables.

Pork tenderloin medallions wrapped in prosciutto and grilled topped with mission fig-port wine reduction served with mashed sweet potatoes and green beans.

8 oz. center cut pork chop pounded then lightly breaded with bread crumbs topped with fontina cheese, basil pesto, diced tomato, and toasted pine nuts served with fettuccine Alfredo.

Sauteed veal scallopini topped with white wine lemon butter sauce served with cappellini burro.

Sauteed veal scallopini topped with mushroom Marsala wine sauce and prosciutto served with fettuccine Alfredo.

8 oz. filet mignon grilled with ammoghui served with grilled asparagus and roasted potatoes.

14 oz. veal chop rubbed with fresh rosemary then grilled, served with garlic mashed potatoes and green beans.

Gulf shrimp stuffed Italian style with crabmeat and served with capellini marinara.

Grilled trout topped with grilled vegetables and ammoghiu, served with sweet potato ravioli.

Sauteed with garlic, white wine and butter, served with fettuccine Alfredo.

Grilled flounder topped with gulf shrimp, olives, capers and marinara served with sauteed green beans.

Grilled Atlantic salmon topped with basil pesto and mushroom trifolati served with roasted potatoes.

Grilled red snapper topped with shrimp, tomatoes, fresh mint, and basil buerre blanc served with roasted potatoes and green beans.

Grilled sea bass topped with white wine buerre blanc served over cannellini carrettieri and sauteed spinach.

Grilled red snapper topped with jumbo lump crab drizzled with a light basil oil served over cannellini carrettieri and sauteed spinach.

Spaghetti pasta in a sauce of crushed tomato, garlic, olive oil and fresh basil.

Ravioli of the day. Please contact the restaurant for daily selection.

Spaghetti pasta with pomodoro sauce and Mama Mandola meatballs.

Spaghetti pasta tossed with broccoli, sun-dried tomatoes, mushrooms, garlic and oil, sprinkled with Mama Mandola breadcrumbs.

Baked eggplant with pomodoro and mozzarella cheese served with fettuccine pomodoro.

Spaghetti pasta tossed in our classic veal ragu.

Pasta bows stuffed with chicken, pork, mortadella, ricotta cheese served in Alfredo sauce.

Straw and hay. Spinach and egg fettuccine in cream sauce with prosciutto, mushrooms, peas and Parmesan cheese.

Cappellini pasta, roasted diced eggplant, capers and ricotta cheese in pomodoro.

Pasta layered with ground veal, mozzarella, ricotta and Parmesan cheeses baked in pomodoro.

Spaghetti pasta tossed with pancetta, onions, Parmesan, and cream finished with egg yolk.

Linguine pasta tossed with gulf shrimp, black garlic, basil, cherry tomatoes and aglio e olio.

Linguine pasta with clams tossed with your choice of white wine sauce or marinara sauce.

Fine spaghetti with sauteed lobster tail and lump crabmeat tossed in suga rosa or spicy marinara.

Sauteed, dusted in Mama Mandola breadcrumbs topped with fontina cheese. Served with fettuccine pomodoro.

Chicken Milanese with lemon caper butter sauce served with penne marinara.

Marinated with fresh rosemary and ammoghiu served with roasted potatoes and sauteed spinach.

Grilled balsamic marinated chicken breast topped with goat cheese, sundried tomatoes and a lemon buerre blanc served with mixed vegetables

Rum-flavored mascarpone cheese, chocolate and ladyfingers flavored with espresso.

Damian's classic pecan studded cake with creamy mascarpone filling.

Shortcrust pastry with lemon custard filling and a fluffy brown sugar meringue.

Chocolate cake layered with sea-salted caramel topped with milk chocolate buttercream.

Layers of brownie, milk chocolate mousse and whipped cream.