Ciao Capri Menu

Mix greens, shaved fresh fennel, arugula, citrus segments and drizzled with citrus vinaigrette.

Heirloom tomatoes, mozzarella di bufala, fresh basil and extra virgin olive oil.

Golden fried calamari, served with chiummenzana sauce, chiummenzana native of the isle of capri, this sauce consists of vine ripe tomato, fresh basil, garlic, extra virgin olive oil and white wine.

Littleneck clams, shaved garlic, white wine, parsley, and tomato broth.

Beef and veal meatballs, with chiummenzana sauce, finished with scamorza cheese aged mozzarella.

Classic shrimp cocktail served with house-made cocktail sauce.

Marinated pan-seared scallops over lemon risotto.

Littleneck clams sauteed with white wine, shaved garlic and fresh parsley tossed with linguine.

6 oz filet mignon served with mushroom rosemary red wine reduction.

Bufala ricotta, Pecorino cheese and marjoram-filled ravioli with chiummenzana sauce,.

Oven-roasted free-range chicken breast, topped with pepper, shiitake mushroom, onions, and olives.

Shrimp sauteed with white wine, shaved garlic, plum tomato and crushed red pepper flakes, tossed with linguine.

Fresh tagliolini, linguine-like pasta zucchini, shrimp and a light smoked provola sauce, provola is a soft provolone cheese.

Shrimp sautéed with white wine, shaved garlic, plum tomato, and crushed red pepper flakes, tossed with linguine.

Veal scaloppine sauteed with white wine, freshly squeezed lemon juice, artichoke hearts, and capers.

Shrimp, calamari, littleneck clams and mussels with garlic and roasted tomato broth tossed with spaghetti.

Shaved fresh fennel, mix greens, arugula and citrus segments drizzled with citrus vinaigrette.