Di Mare Vero Beach menu

Brochette of Shrimp

Skewer of three wild Jumbo shrimp marinated and grilled, served with a spicy sauce

Escargot a la Bourguignonne

Traditional oven baked in garlic butter and parsley served with grilled toast

Salmon Fume

Scottish salmon smoked in house, olive oil, scallions, capers and Shitaki mushroom with Pumpernickel toast

Mediterranean Ceviche

Fresh jumbo scallops marinated in lime juice, served with Belgium endive, olive oil, capers, scallions, artichoke and grilled toast.

Pork Chop San Remo

Grilled twelve oz chop topped with a tricolor bell pepper, red onion, mushroom cream sauce served with angel hair pasta and vegetable medley

Lasagna

Made with lean tenderloin cuts of beef, baked with marinara and mozzarella cheese

Fettuccine Alfredo

Egg noodle pasta sauteed in cream, butter, sherry and parmesan cheese. Add grilled breast of chicken $6.00, 3 grilled jumbo shrimp $12.00

Penne a la Vodka

Penne pasta sauteed in a vodka cream sauce with parmesan cheese. Add grilled breast chicken $6.00, 3 grilled jumbo shrimp $12.00, grilled steak $33

Linguine Bolognese

Ground tenderloin of beef, celery, carrot & onion cooked in marinara sauce with herbs & red wine over linguine pasta

Linguine Vongole

Whole baby clams sauteed in garlic oil and chardonnay over linguine pasta

Chicken Parmesan

Boneless breast lightly battered, topped with Marinara sauce and baked with parmesan cheese, served with linguine pasta.

Shrimp Fra Diavolo

Wild blue diamond jumbo shrimp sauteed in a spicy marinara sauce over linguine pasta.

Veal Picatta

Scallopini of veal sauteed in lemon butter, green olives and capers, served with jasmine wild rice and a vegetable medley

Risotto di Mare

Jumbo shrimp, sea scallops, virginia clams and mussels sauteed in a light chardonnay cream sauce over risotto.

Zuppa di Mare Luciano

Eight ounces bahamian lobster tail, jumbo shrimp, scallops, mussels and clams sauteed in garlic oil and chardonnay over linguine pasta

Tiramisu

Sweet mascapone cheese, lady fingers and espresso coffee

Dulce de Leche Bread Pudding

Blueberries, strawberries, white chocolate, coconut and dark rum topped with a caramel sauce

Bindi Italian Sorbet

Lemon, pineapple and coconut in their own shell

Garden Salad

Crispy garden greens, mushroom, vine ripe tomato and red onion with a balsamic vinaigrette

Caesar Salad

Caesar Salad w/ Grilled Chicken

Goat Cheese Salad

Belgium endive, micro greens, crumbled goat cheese, prosciuto di parma, roasted pine nuts, pistachios, and pecans topped with an orange blossom vinaigrette.

Caesar Salad w/ 3 Grilled Jumbo Shrimp

Caesar Salad w/ 3 Grilled Steak

Garden Salad

Crispy garden greens, mushroom, vine ripe tomato and red onion with a creamy parmesan dressing

Di Mare Salad

Braised heart of romaine, artichoke heart, roasted pepper, Shitaki mushroom, hearts of palm, fresh mozzarella, topped with virgin oil and balsamic glaze

Grand Marnier Cheesecake

Homemade with sweet ricotta and cream cheese with orange liquor

Gateau De Mousse Au Chocolates

Tender dark chocolate mousse cake

Baba au Rhum

Rum sponge cake with sweet ricotta cream filling and rum raisins

Beef Carpaccio

Paper thin sliced, olive oil, scallions, shitaki mushroom and shredded parmesan

Calamari Fritti

Fresh tender rings fried served with a spicy marinara

Mozzarella Milano

Fresh cheese with micro greens, olive oil, caramelized onion, braised tomato and balsamic glaze

Crepe di Mare

Thin crepe filled with scallops, shrimp and mushrooms in a chardonnay bechamel sauce

Salmon Francaise

Grilled filet of scottish salmon topped with a lemon butter chardonnay wine sauce, served with jasmine wild rice and asparagus.

Veal Forestiere

Scallopini of veal sauteed in a brandy cream sauce with exotic mushrooms, served with jasmine wild rice and a vegetable medley.

Lamb au Porto

Grilled tenderloin of australian lamb topped with a port wine glaze, served with a creamy risotto and a vegetable medley

Filet Mignon Au Cognac

Pan seared 8oz. center cut tenderloin of black angus beef topped with a cognac cream sauce served with truffle fries and a vegetable medley.

Lobster Sophie

8oz. Bahamian lobster tail sauteed in a creamy chardonnay wine sauce over linguine pasta

Dover Sole Meuniere

Imported, lightly floured, pan sauteed in butter and a touch of lemon, prepared table side, served with jasmine wild rice and a vegetable medley.

Entrecote Bearnaise

Creekstone farm grilled 16oz organic prime rib eye steak topped with a bearnaise butter served with truffle fries and a vegetable medley