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
CRUDI
California Uni & Royal Osetra Caviar 75
served with brioche bread
assortment of oysters with cocktail sauce and a shallot-raspberry vinaigrette
Hamachi & Tuna Sashimi 38
with guacamole, black radish, jalapeño, grain mustard citrus dressing
Salmon Tartare 35
with avocado and citrus vinaigrette
Beef Carpaccio 32
with pickled onions, capers, and wild arugula
INSALATE
Green Asparagus Salad 26
with whipped sheep’s milk ricotta, fennel pollen, nepitella and grain mustard citrus dressing
Boston Lettuce, Baby Arugula, Frisée, Radicchio 28
with toasted hazelnuts, and manchego cheese with hazelnut vinaigrette
Caravaggio Caesar Salad 28
with shrimps, heirloom tomatoes, pine nuts and parmigiano reggiano
Giuseppe’s Caprese Salad 28
organic heirloom tomato, strawberry, mozzarella from Campana, avocado, wild arugula and lemon
ANTIPASTI
Burrata, Melon & Prosciutto 32
with black mission figs and aged port vinaigrette
Zucchini Flowers 28
stuffed with imported sheep's milk ricotta cheese and finished with San Marzano tomato coulis
Traditional Eggplant Parmigiana 38
Grilled Octopus 32
with fingerling potato puree, braised radicchio, buffalo mozzarella, and aged balsamic vinaigrette
with seasonal vegetables, cipollini onions and mushrooms
Sautéed Chicken Livers 32
Special Seasonal Soups of the Day 32
PRIMI PIATTI
Homemade Potato Gnocchi 28
tomato coulis, smoked mozzarella, fresh basil and oregano
Fettuccine Primavera 32
seasonal vegetables, fresh tomatoes, garlic and oil
Squid Ink Fettuccine 32
with broccoli rabe, anchovies, bottarga and garlic
Linguine con Vongole 32
with white clam sauce
Pappardelle 30
with homemade veal ragu, peas and mushrooms
Spaghetti Carbonara 30
quail eggs and bacon
Paccheri 30
cherry tomatoes and fresh basil
Bucatini all’Amatriciana 28
Lasagna Bolognese 32
Herb Risotto 36
Italian mountain herbs and goat cheese
SECONDI PIATTI
Prince Edward Island Mussels 36
garlic and fresh tomato sauce
Grilled Montana Rainbow Trout 50
with baby watercress, garlic chips, fresh horseradish and a lemon vinaigrette
Slow Cooked Branzino 55
flavored with rosemary, thyme, garlic, parsley, served with broccoli puree and grapefruit sauce
Wild Black Bass 55
braised wild black bass with spinach and light citrus emulsion
Swordfish Milanese 55
with sauteed spinach
Chicken Milanese 48
with arugula and tomato salad
Giuseppe’s Chicken Meatballs 45
San Marzano tomato coulis with peas and beans
Veal Scaloppini 45
with wild mushrooms and lemon sauce
Vitello Tonnato 45
thinly sliced cold veal with tuna sauce, shaved cornichon, capers finished with extra virgin olive oil