Casa Carbone Ristorante Italiano Menu

Fresh clams steamed open in marinara sauce, served over toasted bread.

Fried to a tender golden brown.

Sauteed with garlic, olive oil, and kalamata olives. Served with fresh mozzarella cheese and salami.

A bed of lettuce topped with marinated vegetables, chopped salami, and topped with Italian dressing.

Fresh spinach topped with eggs, chopped bacon, cucumber, fresh mushroom, and honey dressing.

Romaine tossed with Caesar dressing and Parmesan cheese, topped with croutons

Lentils and spinach simmered with Italian herbs - a Carbone specialty.

Onions blended with beef stock, Marsala wine, and topped with croutons and Provolone cheese.

Pasta with Garlic and Olive Oil

choice of red or white sauce; the red sauce consists of clams in marinara, the white combines clams with garlic and olive oil.

choice of red or white sauce; the red sauce consists of clams in marinara, the white combines clams with garlic and olive oil.

A delicate blend of butter, cream, and cheese, tossed with fettuccini.

Cheese filled tortellini in Alfredo sauce.

Fettuccine tossed with egg, onion, and bacon. Topped with fresh ground pepper and parmesan cheese

Tender medallions of veal sautéed in Marsala wine and mushroom sauce.

Slices of veal sautéed in a delicately seasoned tomato sauce with fresh mushrooms.

Tender veal filets sautéed in butter, lemon and white wine with capers.

Veal simmered with tomatoes, onions, mushrooms, peppers, wine, and spices.

Thin slices of beef rolled with ground veal, chopped egg, herbs and spices, sautéed with wine, mushrooms, and marinara sauce.

Chopped sirloin smothered in a spicy tomato, wine, and mushroom sauce.

Pork sausage seasoned with spices and baked with onions and green peppers. Topped with marinara sauce.

Tender, boneless chicken breasts topped with tomato sauce and mozzarella cheese.

Filet of chicken sautéed in a wine and mushroom sauce, baked with prosciutto ham and mozzarella cheese.

Filet of chicken sautéed in a Marsala wine and fresh mushroom sauce.

Chicken simmered with tomatoes, wine, onions, mushrooms, peppers, herbs, and spices.

Breaded breasts of chicken baked with eggplant slices, prosciutto ham, cheese, and marinara sauce.

Breaded and fried chicken breast topped with lemon butter.

Tender chicken filets sautéed in butter, lemon and white wine with capers.

Grouper simmered in a tomato, kalamata olive, mushroom, and caper sauce.

Served in a cream sauce and topped with lump crabmeat.

Tender shrimp sautéed in marinara sauce served over a bed of spaghetti.

Shrimp simmered with tomatoes, onions, peppers, wine, and spices; served over spaghetti.

Made with spinach, mushrooms, onions, ricotta and mozzarella cheese, and topped with marinara sauce.

Pasta shells filled with ground veal, chicken, and spinach. Topped with tomato sauce and cheese.

Pasta shells filled with ricotta, mozzarella, and parmesan cheese, bits of prosciutto ham, and topped with tomato sauce.

Ziti mixed with ricotta, mozzarella cheese, and tomato sauce. Baked and topped with cheese. Vegetarians, ask for marinara sauce!

Large cheese ravioli topped with tomato sauce and cheese. Vegetarians, please ask for marinara sauce.

Layers of fried eggplant, marinara sauce, and cheese.

Fried slices of eggplant filled with cheese and bits of prosciutto ham, topped with marinara sauce.

Pastry crepe filled with whipped ricotta, cream, and chocolate bits.

A pound cake laced with rum, layered with whipped ricotta and chocolate, and topped with semi-sweet chocolate icing.

A cake laced with rum and layered with chocolate custard, topped with vanilla custard, almonds, cherries.

Plain, chocolate, or amaretto. Absolutely the best! Jean Carbone's specialty.

Lady fingers dipped in espresso and coffee liquor, layered with mascarpone and mocha cream.

Amaretto infused sponge cake layered with mascarpone and whipped cream, topped with almonds.

Sponge cake layered with lemon cream.