| Appetizers |
|
Classical Pan Fried Calamari
Tossed with sliced banana peppers, Champagne garlic butter and fresh
mint.
16 |
Shrimp Santiago
Wrapped in Prosciutto di Parma with Sambuca flambe, garnished with
baby spinach and carmelized pignoli nuts.
22 |
Camille’s Cold Salumi e Formaggi plate
Imported Salami, Soppresata and Prosciutto, with Provolone cheese and
marinated olives
16 |
Arancini di Riso
Pan fried rice balls stuffed with short rib ragu and mozzarella,
served in a pool of
Roasted pepper and tomato remoulade.
11 |
Eggplant Rollantine
Eggplant cutlets filled with veal ragu, mozzarella and ricotta
cheese topped with pomodoro sauce.
14 |
Artichoke Hearts Gratinee
Long stem artichoke hearts baked with fontina fondue, blue crab and
garlicky crumbs.
14 |
|
| Insalata |
Classico
10 |
Caesar
12 |
Tricolore
14 |
|
|
Entrees |
Grilled Filet Mignon
With Parmigian whipped potatoes, Barolo wine sauce, Maytag Bleu
cheese and crispy Vidalia onion
40 |
Pan Fried Veal Rib Chop
Lightly breaded and pan fried, topped with Prosciutto di Parma and
fresh buffalo
Mozzarella, finished with tomato basil sauce and linguine
41 |
Citrus Lacquered Chilean Sea Bass
Over lobster mashed potatoes and sauteed rabe
40 |
Lobster Stuffed Ravioli
Topped with fresh lobster, in a pink vodka cream sauce
39 |
Chicken or Veal Marsala
Sauteed with mushrooms and Marsala wine demi glace, served with
pasta
25/29 |
Grilled Norwegian Salmon Filet
Set over whipped potato topped with Alaskan king crab and poached
asparagus
In Champagne garlic cream
38 |
Chicken or Veal Parmigiano
Topped with house gravy, mozzarella cheese and Romano served with pasta
24/29 |
Lobster Scampi, Fra Diavolo or Pomodoro
Served over pasta
50 |
Jumbo Shrimp Scampi or Fra Diavolo
Served over pasta
31 |
Filet of Sole and Gulf Shrimp Francese
Lightly egg battered and finished with a lemon butter sauce
38 |
Baked Lobster Casserole
Whole 1 1/2 lb. lobster, shrimp, scallops and King Crab with
a buttery brumb topping
65 |
