Ristorante Carmelo Menu

Lightly breaded, pan-fried ciabatta bread stuffed with mozzarella & prosciutto. Served with marinara sauce

Shrimp sautéed in butter, garlic, and white wine. Served over crostini

Fried calamari served with marinara dipping sauce

Beef steak tomato, mozzarella di bufala, fresh basil, aged balsamic vinegar sprinkled with sea salt and drizzled with extra virgin olive oil

Native mussels sautéed with fresh garlic and extra virgin olive oil and white wine. Served with crostini

Cured meats, gourmet cheese, assorted fruit, and hot crostini bread

Rustic country soup made from the stock of prosciutto, beans & pasta

Mix of garden fresh greens, radicchio, arugula, romaine, endive, grape tomatoes & pecorino with bits of imported dry salami and our house salad dressing

Seasonal greens, tomato, red onion, and Carmelo's famous house salad dressing

Penne rigate in a light cream, vodka, and tomato sauce

House-made spaghetti chitarra with pancetta, pecorino, red pepper flakes, onion, and crushed tomato sauce

Spaghetti with pancetta, onion, egg yolk, grated grana padano

Fusilli in a cream sauce with bel paese and pecorino cheeses and crema di tartufo Nero

A specialty of the house! Penne rigate, porcini mushrooms, sausage, broccoli, sun-dried tomato, and capers

Pappardelle in a rich cheese sauce of Romano, gorgonzola, bel paese and parmigiano

Pasta layered with egg, veal, beef, pork, mozzarella, ricotta, and tomato sauce

Served with tomato sauce, fresh basil, and pecorino

Linguine with clams from the sea and mushrooms from the mountains in a rich tomato sauce

Tortellini, fresh pesto creme sauce with pine nuts, basil, Parmigiano, and extra virgin olive oil

Abruzzese chitarra-cut pasta with wild mushrooms, and sausage with white truffle oil

Gnocchi sautéed with capers, sun-dried tomatoes, mushrooms, and veal

Baked eggplant layered with a light tomato sauce and mozzarella cheese

Shrimp sautéed with butter and garlic in a white wine sauce. Served over spaghetti

Wild salmon marinated and grilled. Served with Italian white bean salad and grilled asparagus

A specialty of the house! Calamari, imported baby clams, fresh shrimp, and filet of sole in a rich tomato sauce over pappardelle pasta

Calamari sautéed in tomato sauce with capers, olives, and sun-dried tomato served over spaghetti

Lightly dusted veal sautéed with butter, capers, shallots, white wine, and freshly squeezed lemon juice. Served over angel hair pasta

Prepared alla limone, veal rolled and stuffed with prosciutto and mozzarella, mushrooms, and a citrus white wine sauce. Served with angel hair pasta

Breaded veal cutlet topped with a light tomato sauce and mozzarella cheese

Veal topped with mozzarella, fried sage in a white wine sauce served with angel hair pasta

Grilled New York sirloin steak topped with a spicy marinara sauce, mushrooms, capers anchovies & olives served with linguine

Grilled chicken breast, lightly seasoned, served over a salad of mixed greens with house salad dressing

Chicken breast, sautéed mushrooms in a sweet marsala wine sauce. Served with linguine

Boneless chicken, asparagus, olives, artichoke, anchovy, and roasted tomato. Served with a house salad

Boneless chicken breast topped with prosciutto and mozzarella, spicy marinara sauce, fresh mushrooms and black olives

Boneless chicken breast topped with prosciutto and mozzarella, olives, sun-dried tomatoes, fried artichokes, and white wine sauce

Baked chicken cutlet topped with a light tomato sauce and mozzarella cheese

Velvety mélange of savoiardi layered cookies with delicately sweetened whipped eggs and mascarpone cheese. Dipped in an espresso and dusting of cocoa powder

"Cooked cream" - made of cream and sugar. Garnished with seasonal macerated berries

Traditional lemon ricotta cake with limoncello cream cheese frosting and blueberry curd

Chef's dessert selection is made fresh daily

Crisp hand-rolled pastry shell filled with sweet ricotta cheese, chocolate, and vanilla. Dipped in pistachio nuts. Dusted with powdered sugar and cinnamon