By Chef Giuseppe Bruno — Our Menu, Caravaggio Ristorante

Sea Urchin & Royal Osetra Caviar

California uni and Royal Osetra caviar served with warm brioche.

Fresh Oysters

A curated dozen of premium oysters, served with cocktail sauce, shallot mignonette, and freshly grated horseradish.

Hamachi & Tuna Sashimi

Yellowtail and tuna sashimi with avocado mousse, radish, jalapeño, and a citrus-grain mustard dressing.

Salmon Tartare

Fresh salmon tartare with avocado mousse and citrus vinaigrette.

Beef Carpaccio

Lightly seared beef seasoned with crushed peppercorns and wild herbs, served with arugula, Parmigiano, and mustard mayonnaise.

Mixed Greens with Giffoni Hazelnuts

Boston lettuce, baby arugula, frisée, and radicchio with toasted Giffoni hazelnuts and Manchego cheese, finished with a hazelnut vinaigrette.

Chickpea Salad

Chickpeas tossed with tomatoes, cucumbers, Taggiasca olives, celery, red peppers, a hint of garlic, Sicilian oregano, feta cheese, and extra virgin olive oil.

Shrimp Caesar Salad

Classic Caesar with shrimp, heirloom tomatoes, pine nuts, crostini, and shaved Parmigiano Reggiano.

Caprese Salad

Organic heirloom tomatoes with buffalo mozzarella from Campania, avocado, wild arugula, and a lemon-oregano dressing.

Prosciutto, Burrata & Pear

Prosciutto di Parma with Pugliese burrata and roasted Bosc pear, finished with aged port vinaigrette.

Ricotta-Stuffed Zucchini Flowers

Crisp zucchini blossoms filled with imported sheep's milk ricotta and set over a San Marzano tomato coulis.

Eggplant Parmigiana

Traditional layered eggplant parmigiana with buffalo mozzarella and San Marzano tomato sauce.

Grilled Octopus

Charred octopus served over fingerling potato purée, braised radicchio, buffalo mozzarella, and aged balsamic vinaigrette.

Warm Calamari Salad

Sautéed calamari with seasonal vegetables and a sun-dried tomato vinaigrette.

Chicken Livers with Poached Egg

Sautéed chicken livers served over frisée with crispy bacon, poached egg, and mustard vinaigrette.

Soup of the Day

Herb & Goat Cheese Risotto

Creamy risotto with mountain herbs and fresh goat cheese.

Potato Gnocchi alla Sorrentina

Homemade potato gnocchi with tomato sauce, smoked mozzarella, basil, and oregano.

Paccheri with Cherry Tomatoes

Large tubular pasta with cherry tomatoes and fresh basil.

Fettuccine with Seasonal Vegetables

Homemade fettuccine with sautéed seasonal vegetables, fresh tomatoes, garlic, and olive oil.

Squid Ink Fettuccine

Black fettuccine with broccoli rabe, anchovies, bottarga, and garlic.

Linguine alle Vongole

Linguine with fresh clams in a white wine sauce.

Pappardelle with Veal Ragù

Wide ribbon pasta with house-made veal ragù, peas, and mushrooms.

Spaghetti alla Carbonara

Spaghetti with pancetta, quail egg, and Pecorino Romano cheese.

Bucatini all'Amatriciana

Bucatini with guanciale, tomato ragù, and Pecorino cheese.

Lasagna alla Bolognese

Green lasagna layered with Bolognese ragù and creamy béchamel.

Prince Edward Island Mussels

Sautéed mussels with garlic and fresh tomato sauce.

Montana Rainbow Trout

Grilled rainbow trout with baby watercress, garlic chips, horseradish, and lemon vinaigrette.

Branzino

Fillet of branzino infused with rosemary, thyme, garlic, and parsley, served with broccoli purée and grapefruit sauce.

Wild Black Bass

Pan-seared black bass with spinach and a delicate citrus emulsion.

Swordfish Milanese

Lightly breaded swordfish served with sautéed spinach.

Chicken Milanese

Lightly breaded chicken cutlet with arugula and tomato salad.

Giuseppe's Chicken Meatballs

Chicken meatballs served in tomato sauce with a side of ratatouille or fresh peas and beans.

Veal Scaloppine

Tender veal cutlets with wild mushrooms and lemon sauce.

Vitello Tonnato

Thinly sliced chilled veal with tuna-caper sauce, shaved cornichons, and a drizzle of extra virgin olive oil.