Lunch Menu
Caravaggio is pleased to present our new partnership with Eli’s bread! Enjoy our carefully selected ancient grain homemade breads. Grains are non-GMO, cultivated without pesticides, light on the palate, easily digestible and with elegant aromas. Now serving Healthy 7 grain, light mini long roll, classic ciabatta, Jerusalem
Almost Raw
Beef Carpaccio 28
pickled onions, capers, wild arugula
Hamachi & Tuna Sashimi 38
guacamole, black radish, jalapeno, grain mustard citrus dressing
Cold Appetizers
Green Asparagus Salad 26
whipped sheep’s milk ricotta, fennel pollen, nepitella and grain mustard dressing
Boston Lettuce, baby Arugula, Frisée Radicchio 20
toasted hazelnuts, manchego cheese, hazelnut vinaigrette
Burrata, Melon & Prosciutto 28
black mission figs and aged port vinaigrette
Caesar Salad 28
shrimp, heirloom tomatoes, pine nuts and parmigiano reggiano cheese
Giuseppe Caprese Salad 26
Organic heirloom tomato, strawberry, mozzarella, avocado, wild arugula and lemon oregano dressing
Green Bean Salad 26
Mozzarella, mimosa eggs and hazelnut shallot dressing
Hot Appetizer
Soup Of The Day 20
chefs daily inspiration
Zucchini Flowers 26
stuffed with sheep’s milk ricotta and finished with tomato coulis
Traditional Eggplant Parmigiana 30
Grilled Octopus 28
fingerling potato puree, braised radicchio, mozzarella and aged balsamic vinaigrette
Sauteed Calamari Salad 28
vegetables, cipollini onions and mushrooms
Sauteed Chicken Livers 25
frisee salad, bacon, poached egg and mustard vinaigrette
Pasta & Risotto
Herb Risotto 36
Italian mountain herbs and goat cheese
Fettuccine Primavera 26
seasonal vegetables, fresh tomatoes, garlic and oil
Spaghetti Carbonara 28
quail eggs and bacon
Paccheri 26
cherry tomatoes and fresh basil
Homemade Potato Gnocchi 28
tomato coulis, smoked mozzarella, fresh basil and oregano
Pappardelle 30
homemade veal ragu, peas and mushrooms
Squid Ink Fettuccine 28
broccoli rabe, anchovies, bottarga and garlic
Linguine Con Vongole 30
white clam sauce
Bucatini All’Amatriciana 28
Lasagna Bolognese 32
Fish
Grilled Montana Rainbow Trout
baby watercress, garlic chips, fresh horseradish and lemon vinaigrette
Prince Edward Island Mussels 36
garlic and fresh tomato sauce
Slow Cooked Branzino 42
rosemary, thyme, garlic, and parsley. Served with broccoli puree and grapefruit sauce
Swordfish Milanese 45
with sauteed spinach
Wild Black Bass 45
braised wild black bass with grilled ramps and light citrus emulsion
Meat
Chicken Milanese 40
with arugula and tomato salad
Giuseppe’s Chicken Meatballs 40
san Marzano tomato coulis, peas and beans
Veal Scaloppini 40
wild mushrooms and lemon sauce
Vitello Tonnato 38
thinly sliced cold veal with tuna sauce, shaved cornichon, capers and extra virgin olive oil