Branzini Mediterranean Restaurant Menu

Served atop arugula and drizzled with olive oil, butter, and parsley with marinara sauce.

Served atop boiled potato and drizzled with butter and olive oil.

A combination of shrimp, garlic, onion, pepper, avocado, mango, and jalapeño, accompanied with toasted Italian bread. Our ceviche: tuna cubes are sourced from the highest of fresh ingredients. Please understand that they are raw before consumption.

Mustard, olive oil, breadcrumbs, parsley, garlic, and spearmint leaves.

Four toasted slices of olive bread topped with fresh mozzarella, prosciutto, cherry tomato, shallots, and olive oil.

Drizzled with balsamic fig glaze and accompanied with dried figs and sliced watermelon.

Six zucchini wrapped dates stuffed with blue cheese, served atop arugula and accompanied with toasted Italian bread.

Six zucchini wrapped shrimp, served atop arugula and accompanied with our house dipping sauce.

Cod, shrimp, carrots, celery, zucchini, potato, onion, garlic, and parsley.

Mozzarella, tomato, and basil drizzled with olive oil and balsamic vinegar.

Vegan. Mixed greens, tomato, cucumber, red bell pepper, onions, kalamata olives, and tossed in olive oil.

Beets tossed with dijon mustard and orange balsamic dressing, served over mixed greens and topped with goat cheese crumbles.

Baby octopus tossed with shallots, green onions, chives, cherry tomatoes, kalamata olives, capers, basil and roasted pine nuts, parsley, garlic, and olive oil.

Creamy, buttery whipped potatoes, perfectly seasoned for a comforting side dish.

Zucchini, squash, onions, red and yellow peppers, and tomatoes.

Shrimp, mussels, and calamari in a slightly spicy tomato sauce tossed with linguine.

Ravioli stuffed with lobster shallots, garlic, and ricotta, tossed with a buttery lemon cream sauce with hints of thyme.

Linguine tossed with a light tomato sauce, ricotta, Parmesan, spinach, kalamata olives, garlic, parsley, and olive oil.

12 oz ribeye with butter and rosemary, served with crushed yukon potato that is topped with a creamy onion garlic sauce.

Four lamb lollipops marinated in olive oil, rosemary, and kalamata seasoning, served with mashed potatoes.

Full boneless breast butterflied and grilled, served with mashed potatoes and mixed grilled vegetables.

Braised boneless short rib, served alongside a bone marrow boat and mashed potatoes.

Butterflied branzino filet grilled and topped with seafood risotto and served atop a cold salad of cherry tomatoes, onion, shallot, capers, basil, chives, roasted pine nuts, kalamata olives, lemon, and truffle salt.

Served atop risotto with shallots, red onions, rosemary, and topped with our Chef's sauce of olive oil, butter, and lemon alongside arugula and sliced carrot.

Grilled salmon served atop green mashed potatoes (potatoes mashed with spinach) and topped with our Chef's sauce of olive oil, butter, and lemon.

Served atop squid ink risotto topped with parsley, lemon, and chives.

Calamari stuffed with a mixture of arborio rice, mozzarella cheese, lemon, olive oil, and butter and served alongside wilted Swiss chard and boiled potato mixed with garlic, olive oil, and parsley.

Two skewers of wild-caught swordfish, shrimp, and grouper with onions, red bell peppers, and our Chef's sauce of olive oil, butter, and lemon.

Grilled lobster tail served atop squid ink risotto.

Vegetarian. Eggplant, cherry tomato, arugula, olives, and mushrooms.

Fresh basil, tomatoes, shaved Parmesan, and fresh tomatoes.

Prosciutto, cherry tomato, arugula, and shaved Parmesan.