Vino e Olio menu

Chef’s Salad

Mixed greens, grilled chicken, celery, capers, dried cranberries, vinaigrette

Mixed Greens

With red onions, tomatoes, avocados, almonds seasoned with balsamic dressing

Italian Minestrone

With organic vegetables

Butternut Squash Soup

With pearls of fresh ricotta and champignon mushrooms

Veal

Sweetbreads imported from italy, sauteed and served with asparagus and balsamic drizzle

Grilled Vegetable Antipasti

Bell pepper, eggplant, onions, zucchini and burrata

Eggplant Parmesan

With bufala mozzarella

Cured Salmon Carpaccio

With fennel, blood orange imported from sicily and taggiasche olives

Filet Mignon Carpaccio

With arugula, balsamic and parmesan cheese

Seared Florida Shrimp and Scallops in a Chickpeas Cream

Ombrichelli Pasta

With tomatoes, garlic, and basil

Pappardelle Pasta

With bolognese rag

Chef Andrea’s famous Naked Ravioli

Ricotta cheese and spinach in a butter and sage gratin sprinkled with parmesan cheese

Pumpkin Ravioli in a Parmesan Sauce

Calamari

Cherry tomato, and capers served atop a bed of linguine

Seafood Risotto

With local shellfish

Double Cooked Mediterranean Octopus

Boiled then grilled, paired with roasted potatoes and balsamic green beans

Sea Bass

With broccoli rabe, grapes and pine nuts

Roasted Suckling Pig

Served with a green pea puree and fresh mushrooms

Grilled Filet Mignon

Served with a balsamic reduction and seasonal vegetables

Roasted Lamb

Chops served with saut ed potatoes with garlic and rosemary

Chilean Seabass

Topped with roasted tomatoes, red onions, and taggiasche olives