Appetizers
Oysters Rockefeller
Baked golden brown with traditional spinach, Gruyere and Pernod stuffing
20
Oysters on the ½ Shell
Fresh locally sourced oysters
19
Shrimp Santiago
Wrapped in Prosciutto di Parma with a Sambuca flambé, garnished with
Baby spinach and caramelized pignoli nuts
26
Classical Pan Fried Calamari
Tossed with sliced banana peppers, Champagne garlic butter and fresh mint
19
Classic Shrimp Cocktail
Poached jumbo shrimp served with horseradish, cocktail sauce and lemon
23
Arancini di Riso
Carnaroli rice balls stuffed with braised short ribs and fontina cheese resting in a pool of roasted red pepper and tomato sauce
18
Eggplant Involtini
Cutlets rolled with blended ricotta, parmigiano and mozzarella topped with Pomodoro sauce
15
Artichoke Hearts “Alla Mama”
Francese style with garlic butter sauce, hot peppers and Pecorino
22
Insalata
Classico
11
Caesar
17
Beet Salad
15
Entrees
Grilled Filet Mignon
Sauce Barolo, whipped potato, asparagus and onion strings
59
Camille’s 16oz Prime Ribeye “Umbriago”
Finished with portobello mushrooms in a red wine garlic demi glace
With roasted fingerling potatoes and vegetable del giorno
65
Plancha Seared Bronzino Filets
With jumbo Gulf shrimp, over sauteed rabe, Guanciale and Gigante beans
Finished with organic olive oil and Parmigiano
49
Lobster Stuffed Ravioli Cardinale
In pink lobster cream sauce with asparagus and lobster meat
49
Chicken or Veal Marsala
Sautéed with mushrooms and Marsala wine demi glace, with whipped potato and vegetables
28 / 34
Herb Crusted Faroe Island Salmon
Over whipped potatoes with fresh Jumbo Lump Crab and poached asparagus
In Champagne garlic cream
47
Chicken/Veal Parmigiano
Topped with house gravy, mozzarella cheese and Romano served with pasta
28/34
Pan Seared Jumbo Sea Scallops
Over a lobster, porcini and Parmigiano risotto with truffle essence
59
Jumbo Shrimp Scampi
Gulf shrimp sauteed in olive oil, blistered grape tomatoes and lemon garlic butter sauce
Tossed with linguine
36
Rigatoni Alla Norma
Fresh rigatoni, roasted eggplant, caramelized onions and pomodoro sauce
Garnished with a dollop of creamy ricotta
25
Baked Lobster Casserole
Whole 1 ½ lb. lobster, shrimp, scallops and Jumbo Lump Crab with a buttery crumb topping
Served with whipped potatoes and vegetable del giorno
79