Divieto Ristorante - Estero Menu

Tender marinated octopus cook to perfection, served over roasted potatoes, peppers, chickpeas, red onion, with extravirgin olive oil and spicy mayonnaise.

Deep fried, beer-battered eggplant slices, topped with pomodoro sauce, melted mozzarella and Parmesan cheese.

Sautéed in a spicy pomodoro sauce. Served with garlic bread. pomodoro and garlic aioli sauce. Served with focaccia bread.

A creamy dip of spinach and artichoke hearts, blended with a mixture of cheeses. Served with garlic bread.

Prosciutto, hot capicola, sopressata, coppa, asiago and Parmigiano Reggiano cheese. Served with marinatedmixed olives, fig marmalade and focaccia bread.

Creamy fresh mozzarella cheese served over a bed of arugula, with cherry tomatoes, drizzled with pesto and balsamic glaze. Served with focaccia bread.

Fresh mozzarella cheese, sliced tomatoes and basil leaves topped with pesto and balsamic glaze.

Mixed greens tossed in a citrus dressing, served with carrots, candied walnuts, cherry tomatoes, goat cheese and fresh pear.

Tossed in a cream, butter, and Parmesan cheese sauce.

Penne pasta with sautéed blackened shrimp, chicken, carrots, mushrooms and green peas. Tossed in a garlic mascarpone cream sauce.

Layers of thin pasta, hearty meat sauce, ricotta, Parmesan and mozzarella cheese, topped with a delicious pink sauce.

Linguine pasta tossed with shrimp, mussels, clams, and calamari with garlic, white wine and basil in a savory pomodoro sauce.

Delicious pasta stuffed with pear and Italian cheeses, in a four cheese cream sauce. Topped with fresh arugula, cherry tomatoes and candied walnuts.

Spaghetti pasta tossed with pancetta, egg yolk and black pepper in a creamy Parmigiano Reggiano sauce.

Nonna´s recipe! Served with all-beef meatballs tossed in a savory Bolognese sauce. Topped with Parmesan cheese.

Sautéed salmon, sweet peas and fusilli pasta, tossed in a brandy parmesan cream sauce.

Linguine pasta tossed with baby clams, garlic and parsley in a white wine sauce with a touch of extra virgin olive oil.

Pasta filled with lobster and ricotta cheese, tossed in a creamy tarragon sauce and pepper drops.

Capellini pasta, portobello, wild mushrooms, fresh spinach and sun-dried tomatoes, tossed in a mushroom gravy with fresh herbs.

Italian style rice with a touch of cream, tossed with sautéed wild mushrooms and asparagus, in a mushroom gravy. Drizzled with truffle oil.

Chicken breast cutlets floured and perfectly sautéed, served with pappardelle pasta in a mushroom-Marsala wine sauce.

Breaded chicken breast topped with pomodoro sauce and melted mozzarella cheese. Served with linguine pasta tossed in pomodoro sauce.

Chicken breast cutlets floured and sautéed with capers, mushrooms and artichokes in a lemon-butter white wine sauce. Served with capellini pasta and sautéed vegetables.

Grilled juicy beef tenderloin in a delicious red wine sauce with mushrooms. Served with mashed potatoes and grilled asparagus.

Six flavorful lamb chops grilled to your taste. Served over roasted potatoes toosed with spinach and a Malbec wine reduction with figs.

Slowly braised pork shank in a fresh herb gravy. Served over delicious creamy risotto with mushrooms.

Seasoned with a perfect combination of spices, cooked to perfection. Served with roasted potatoes tossed with spinach and chimichurri sauce.

Veal cutlets egg-battered and pan-fried, topped with asparagus, melted mozzarella cheese and a mushroom-Madeira sauce. Served with mashed potatoes.

Veal cutlets lightly floured and perfectly sautéed, served with pappardelle pasta in a mushroom-Marsala wine sauce. Served with mashed potatoes.

Breaded veal topped with pomodoro sauce and melted mozzarella cheese. Served with linguine pasta tossed in pomodoro sauce.

Veal cutlets lightly floured and sautéed with capers, mushrooms, and artichokes in a lemon-butter white wine sauce. Served with capellini pasta and sautéed vegetables.

Lightly floured, sautéed in a lemon-butter sauce with roasted garlic, basil, and tomatoes, served over linguine pasta.

Topped with an exquisite lemon-butter sauce. Served with creamy risotto and grilled asparagus.

Grilled to perfection, topped with garlic, freshly squeezed lemon juice, olive oil and herbs. Served with Parmesan polenta and grilled asparagus.

A delicious blend of two types of mozzarella cheese, sliced Roma tomatoes and fresh basil.

Pepperoni, hot capicola, mild Italian sausage, mushrooms, roasted peppers, red onions and mozzarella cheese.

Mozzarella and ricotta cheese, grilled chicken, spinach, mushrooms and fresh basil. Drizzled with white truffle oil.

Mozzarella cheese topped with prosciutto, arugula, sweety drops peppers, Parmigiano Reggiano cheese and extra virgin olive oil.

Gluten free pizza dough. Mozzarella cheese, prosciutto, creamy burrata, and arugula. Drizzled with balsamic glaze and pesto oil.

Gluten free pizza dough. A delicious blend of two types of mozzarella cheese, sliced Roma tomatoes and fresh basil.

Gluten free pizza dough. Mozzarella cheese topped with prosciutto, arugula, sweety drops peppers, Parmigiano Reggiano cheese and extra virgin olive oil.

Gluten free pizza dough. Pepperoni, hot capicola, mild Italian sausage, mushrooms, roasted peppers, red onions and mozzarella cheese.

Gluten free pizza dough. Mozzarella and ricotta cheese, grilled chicken, spinach, mushrooms and fresh basil. Drizzled with white truffle oil.

Finished with walnuts. Served warm with vanilla ice cream topped with a red wine-berry mixed compote.

Savory chocolate cake filled with vanilla and chocolate mousse. Covered with chocolate ganache.

Crispy crusted tubes filled with sweetened Ricotta cheese, finished with chocolate and pistachio.

Cheesecake at its best! Served with a red wine-berry mixed compote.

A moist sponge cake soaked with three different types of milk, covered with dulce de leche and candied walnuts.

A traditional vanilla custard topped with caramelized brown sugar and fresh berries.

( 24 hrs preparation time)

( 24 hrs preparation time)

( 24 hrs preparation time)

( 24 hrs preparation time)