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 


California Uni & Royal Osetra Caviar   75

served with brioche bread 

Fresh Oysters   45

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


Green Asparagus Salad   26

with whipped sheep’s milk ricotta, fennel pollen, nepitella and grain mustard citrus dressing

Boston Lettuce, Baby ArugulaFrisée, 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 


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


Sautéed Calamari   28

with seasonal vegetables, cipollini onions and mushrooms


Sautéed Chicken Livers   32

with frisée salad, bacon, poached egg and mustard vinaigrette

Special Seasonal Soups of the Day   32


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


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

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