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


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 


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

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