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

Sushi grade tuna, E.V.O.O., mint, tangerine honey, pistachio dust, olive tapenade

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 (3) wrapped in Prosciutto di Parma, sambuca flambé, baby spinach, and pignoli

Little neck clams (6) baked with our famous casino butter, seasoned crumbs, and bacon

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

Baked with Jumbo lump crab and Calabrian crumbs topped with roasted garlic fonduta

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

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

Charred octopus, Cannellini beans, Gaeta olives, baby arugula, spicy Arrabbiata sauce

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

Grilled sausage, rabe and white beans finished with Parmigiano Reggiano

Carnnaroli rice balls stuffed with braised short rib and fontina cheese, resting in a pool of roasted red pepper, tomato, and garlic emulsion

Our famous made to order pasta and bean soup

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

Baby greens, bibb lettuce, tomatoes, Vidalia onion, cucumber, Champagne vinaigrette

Classically prepared Caesar salad with focaccia croutons

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

Baby beets, watercress, walnuts, red onion, D.O.P. gorgonzola piccante, Blood orange dressing

Fresh Burrata, sliced tomato, E.V.O.O., vintage balsamic basil

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

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

Fresh local lobster sautéed and tossed with capellini in cognac and grape tomato basil cream

Jumbo gulf shrimp, Calabrian chili, Pomodoro sauce, garlic, fresh basil, and olive oil tossed with linguine

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

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

Egg pasta ribbons 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 braised short ribs served in a truffled cheddar and black pepper cream with sauteed spinach

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 sherry butter with jumbo lump crab, mozzarella and seasoned crumbs

Grilled native swordfish and jumbo gulf shrimp topped with a fragrant sauce of Gaeta olives, capers, pommodorini, garlic and wine served over risotto Parmigiano

Egg battered filet of sole sautéed in a lemon butter and white wine sauce

Herb seared Faroe Island Salmon filet over whipped potatoes and poached asparagus topped with jumbo lump crabmeat and Champagne garlic butter sauce

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

Line caught New England Cod, spiced red clam sauce, baby spinach, whipped potatoes

Boneless chicken breast sautéed with Cremini mushrooms in Marsala wine demiglace

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

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

Boneless chicken, mozzarella and prosciutto over spinach with a sage Marsala 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 topped with arugula salad, shaved parmigiano and lemon butter sauce

Breaded pan fried bone in veal rib chop topped with Romano and Mozzarella finished with pink vodka cream and side of pasta