Our Chef’s daily selection of cheeses, meats, and accompaniments

Thin sliced beef tenderloin, baby arugula, heirloom cherry tomato, caperberry, shaved Parmigiano Reggiano, whole grain mustard vinaigrette

(3) Colossal Shrimp, lemon, cocktail sauce, prepared horseradish

Fresh local oysters (6), strawberry mignonette, cocktail sauce, prepared horseradish

Fresh local littleneck clams (8), cocktail sauce, prepared horseradish

Fresh, zesty chilled crab cocktail

Chilled lobster (1), colossal cocktail shrimp (4), oysters (6), littlenecks (8)

Chilled lobster (2), colossal cocktail shrimp (8), oysters (6), Littlenecks (8)

Point Judith fried squid, banana peppers, champagne garlic butter, fresh mint

Gulf shrimp wrapped in Prosciutto di Parma, sambuca flambé, baby spinach, and pignoli

Basted in house made sauces and baked with seasoned crumbs

Fresh oysters (4) baked with béchamel, Pernod and spinach

Jumbo lump crab, jicama slaw, and cilantro vinaigrette

P.E.I. Mussels in zesty broth with lardons, carmelized onion, roasted garlic, and crostini

Eggplant cutlets rolled around blended ricotta, parmigiano, mozzarella, Pomodoro sauce

Char-grilled octopus, toasted hazelnut arugula salad, lemon, extra virgin olive oil, chili oil

Fried panko breaded caciocavallo cheese, basil pesto, heirloom tomato, Pomodoro sauce

Grilled sausage, rabe and white beans finished with Parmigiano Reggiano

Carnarolli rice balls stuffed with blended cheeses, mushroom duxelle, and English peas over Pomodoro sauce with marsala

Our famous made to order pasta and bean soup

Traditional Italian egg-drop soup in chicken broth with capellini and parmigiano

Mixed baby greens, bibb lettuce, honey mustard vinaigrette

Classically prepared Caesar salad with focaccia croutons

Iceberg Wedge, Applewood bacon lardons, tomato, Great Hill Farms blue cheese

Baby beets, watercress, pickled red onion, D.O.P. gorgonzola dolce, lemon-dijon dressing

Creamy Burrata, fresh tomato, basil, E.V.O.O., balsamic glaze

Finely sliced conch marinated with extra virgin olive oil, red onion, Kalamata olives, Queen olives, banana peppers, and red wine vinegar

A Camille’s classic, the best on The Hill!

Jumbo gulf shrimp seared in olive oil and tossed with linguine in garlic butter sauce

Jumbo gulf shrimp, pepper flake, Pomodoro sauce, garlic, fresh basil, and olive oil tossed with linguine

Scallops, shrimp, littlenecks, calamari, and mussels stewed in red or white sauce, tossed with linguine

Papardelle tossed in our traditional slow simmered beef, veal, and pork ragù

Fresh rigatoni, roasted eggplant, caramelized onion, and fresh tomato garnished with a dollop of fresh ricotta

Fresh pasta filled with arugula, apple, goat cheese and pecans, tossed with jumbo lump crab, pomodorini, asparagus, and caramelized onion, finished in a lemon butter sauce

Our famous lasagna, layered with Bolognese, sausage, ricotta and mozzarella

Camille’s handmade ricotta dumplings tossed with pink vodka cream

Meatballs or sausage in house gravy with choice of penne, linguini or capellini

Fresh seasonal vegetables, San Marzano tomato, and parmigiano

Grilled 9 oz center cut filet, crispy onion strings, potato and vegetable finished with Barolo wine demiglace

Pistachio crusted rack of New Zealand lamb, vanilla flecked sweet potato, asparagus, and Port wine reduction

Grilled pork chops, house made vinegar peppers, piquillo peppers, potato, vegetable, and champagne garlic butter sauce

Sea scallops baked in garlic white wine butter with jumbo lump crab, mozzarella and seasoned crumbs

Marinated native swordfish, Vermont goat cheese crumble, crispy potatoes, sautéed spinach

Egg battered sole filet sautéed in lemon butter sauce with capers and parsley

Herb rubbed grilled salmon, grilled vegetable risotto, fried leeks, aged balsamic glaze and light lemon sauce

Sesame crusted Ahi, tempura shrimp, coconut-lime risotto, edamame salad

Line caught New England Cod, spiced red clam sauce, baby spinach, light crumbs

Boneless chicken breast sautéed with Cremini mushrooms in Marsala wine demiglace

Boneless chicken lightly egg battered and sautéed in lemon white wine butter sauce

Chicken cutlet topped with house gravy, mozzarella cheese, and romano served with choice of penne, linguini or capellini

Boneless chicken stuffed with fresh mozzarella and prosciutto, finished with sage demiglace

Veal sautéed with Cremini mushrooms in Marsala wine demiglace

Veal lightly egg battered and sautéed in lemon white wine butter sauce

Veal cutlet topped with house gravy, mozzarella, and Romano with choice of penne, linguini or capellini

Breaded, pan-fried bone-in veal rib chop, arugula, grape tomato, red onion salad finished with shaved Parmigiana and lemon butter sauce