Cara Mia - Menu complet

served with Arugula, Prosciutto balsamic drizzle

Arugula, Radicchio Endive, with Shaved Parmesan, Olive Oil and Lemon

Jumbo Lump Crab Meat, Shrimp, Shallots, Diced Tomato, Roasted Peppers, Chilli Flakes, Garlic, White Wine and Cream

Asparagus, Zucchini and Portobello Mushroom, in a Light Balsamic Reduction

Topped with Arugula, Radicchio and Endive and Shaved Parmesan Cheese

Sauteed with Lemon and White Wine Served with Sauteed Spinach

With a Pignoli Nut Crust, Shallots, Basil Tomato in a Lemon Dijon White Wine Sauce

With Hot Cherry Peppers, Shallots, Sauteed Broccoli Rabe and Balsamic Reduction

Topped with Prosciutto, Eggplant, Spinach and Mozzarella di Bufala, sauteed in a Light Marsala Wine

with Clams and Mussels in a iight Tomato Sauce

Topped with Spinach, Ricotta, Baked Parmesan and Mozzarella with a White Wine and Lemon Sauce

Chicken Sauteed with Garlic, Fresh Herbs and White Wine (Sausage Optional)

With Shallots and Cherry Tomatoes or Traditional

Eggplant suffed with Fonitna Cheese Prosciutto di Parma, lightly fried in a Pink Vodka Sauce

Tossed with Bosc Pears, Gorgonzola, Toasted Walnuts and White Balsamic Vinaigrette

Chocolate Mousse Cake with Dark Chocolate Ganache

Layers of Key Lime and Vanilla Mousse.

Served Warm with Vanilla Ice Cream

Served With Vanilla Ice Cream

Mango or Lemon

Vanilla, Chocolate, Pistachio or Hazelnut

Over Mixed Greens with a Home Made Remoulade

With Lemon, White Wine Served over Saffron Risotto

Spicy Arabiatta Sauteed in a Spicy Garlic Sauce with Lemon and White Wine

With Goat Cheese, Beets and Aspargus in a Balsamic Vinaigrette

Mozzarella di Bufala, Vine Ripened Tomatoes, Roasted Peppers and Basil

Warm Portobello with Melted Goat Cheese in a Balsamic Reduction

With Homemade Croutons and Shaved Parmesan

With Wild Mushrooms, Zucchini, Asparagus, Broccoli and Peas Sauteed with Garlic and Tomato

with Cannellini Beans, Sausage, Roasted Peppers, Brocoli Olive Oil and Garlic

With Shrimp, Calamari and Clams in a light Tomato Sauce

Sauteed with Artichoke Hearts, Asparagus, Capers, Garlic and Lemon

Topped with Mozzarella di Bufala, Tomatoes, Arugula, Olive Oil Lemon

Choice of Bolognese or Pesto

Stuffed with a Puree of Pumpkin, Sund Dried Tomato and Goat Cheese in a Sherry Wine Sauce with Prosciutto and Diced Vegetables

Stuffed with Porcini Mushrooms in a Truffle Cream Sauce

Choice of Baked Clams or Clams with White Wine and Garlic Sauce

With Garlic, White Wine, Fresh Tomatoes and Little Neck Clams

Bread stuffed with Fontina, Mozzarella, Prosciutto di Parma, with a Tomato Anchovy Cream Sauce

with Strawberries, Melon, Sliced Almonds and Goat cheese in a Lemon Vinaigrette

Over Fennel, Orange and Arugula Salad