Il Terrazzo Carmine Menu

Thinly sliced raw New York with arugula and parmigiano

Fresh mozzarella surrounding fresh cream and mozzarella shreds served with seasonal vegetables

Imported Parma prosciutto with seasonal melon

Large sautéed prawns, tomatoes and wild mushrooms

Tender squid, simmered with garlic, tomatoes, olives and capers

Fresh spinach sautéed with lemon and garlic

Tuscan bean, pasta and escarole

Cream of cauliflower gratinée

Prawn bisque and a touch of cream

Carmine's classic Caesar salad

Seasonal greens with II Terrazzo vinaigrette

Seasonal greens with goat cheese and candied walnuts

Mozzarella di Bufala with basil, seasonal tomatoes and extra virgin olive oil

Grilled N.Y. steak with romaine, gorgonzola, crispy onions, tomatoes and horseradish dressing

Grilled chicken breast, provolone, celery, candied walnuts, baby greens and vinaigrette

Albacore tuna, romaine lettuce, tomatoes, olives, capers, anchovies and Tuscan beans

Tossed with pesto and Gulf prawns

Fresh Manila clams, chilies, garlic, parsley and olive oil

Angel hair pasta tossed with fresh tomatoes, prawns, mussels and clams

With arugula, goat cheese, tomatoes and pinenuts

Tossed with fresh King salmon, asparagus and vodka cream sauce

Filled with venison and spinach, mushroom and veal sauce

Pasta tubes with veal, ricotta, spinach and salsa rosa

Potato dumplings tossed with mozzarella, basil and tomato sauce

House ground veal, pork and beef with tomatoes, herbs and red wine

Large ravioli filled with crab, shrimp and spinach, with lobster sauce

Bone in pork chop breaded with fresh herbs, parmigiano and spaghettini marinara

Thinly sliced veal sautéed with capers and lemon

Marinated grilled chicken breast, with arugula salad

Veal sweetbreads sautéed with prosciutto and peas

New York steak pan seared with Madagascar peppercorn sauce and shoestring potatoes

Eggplant, parmigiana style

Prawns, mussels, clams and fish simmered in tomato broth

Fresh herbs and extra virgin olive oil with asparagus risotto

Thinly sliced raw New York Steak with arugula and parmigiano reggiano

Dungeness crab, marinated tomatoes with basil oil

Bufala mozzarella with basil, seasonal tomatoes and extra virgin olive oil

Imported Parma prosciutto with seasonal melon

Tender squid, simmered with garlic, tomatoes, olives and capers

Gulf shrimp sautéed with garlic, wild mushrooms and a touch of primavera

Eggplant baked with tomato sauce and mozzarella

Wild mushrooms, sautéed with pancetta and shallots over soft polenta

Fresh spinach sautéed with lemon and garlic

Creamy fresh mozzarella served with seasonal vegetables

Tuscan bean and escarole

cream of cauliflower gratinée

Bisque of prawns with roasted peppers

Dally special soup

The classic Caesar salad

Seasonal greens with II Terrazzo vinaigrette dressing

Seasonal greens with goat cheese and candied walnuts

Grilled hearts of romaine with creamy gorgonzola, Pancetta and green beans

Specialty risotto of the day

Tossed with pesto and Gulf prawns

Fresh Manila clams, chillies, garlic, parsley and olive oil

Angel hair pasta tossed with fresh tomatoes, prawns, mussels and clams

With arugula, goat cheese, tomatoes and pinenuts

Tossed with fresh King salmon, asparagus and vodka cream sauce

House ground veal, pork and beef with tomatoes, herbs and red wine

Large ravioli filled with crab, shrimp and spinach, with lobster sauce

Filled with venison and spinach, mushroom and veal sauce

Pasta tubes with veal, pork, beef, ricotta, spinach and salsa rosa

Potato dumplings tossed with mozzarella, basil and tomato sauce

Today's fish-fresh and only the best

Fresh herbs and extra virgin olive oil with asparagus risotto

Gulf prawns, squid, mussels, clams and fish, simmered in a rich tomato broth

Breast of chicken filled with fresh ricotta spinach, butter sage sauce

Dry aged, free-range duck with imported wild cherries, deglazed with grappa

Pan seared sweetbreads with prosciutto and peas

Thinly sliced veal sautéed with lemon and capers

Center cut veal shank braised in wine and vegetables, served with fettuccine al burro

Grilled rib veal chop with rosemary oil essence, served with arugula and shoestring potatoes

Double cut bone-in pork chop stuffed with apples and pancetta with whole grain mustard and demi-glace

Rosemary and garlic crusted Northwest lamb rack

Prime New York Steak pan seared with Madagascar peppercorn sauce and shoestring potatoes

Marinated prime New York Steak topped with garlic, parsley and chili flakes

Prime beef tenderloin with Barolo reduction, pancetta, pinenuts and shoestring potatoes