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Caruso Ristorante
Calamari and zucchini fried golden brown, lemon wedges and marinara sauce.
Mountain air cured prosciutto di parma, with fiordilatte cheese and roasted peppers.
Steamed little neck clams and Mediterranean mussels with . House cured guanciale, garlic, and wine saffron broth.
A Sicilian specialty, pepper crusted yellow fin tuna and sliced with salmonella infusion of olive oil, lemon, orange zests, lemon juice, oregano and parsley.
Scampi and sea scallops, sauteed with mushrooms, chardonnay, and lemon sauce.
Romaine and mesclum with tomato, cucumbers, walnuts with balsamic vinaigrette dressing.
Freshly cut hearts of romaine, croutons, anchovies, parmigiano and reggiano slivers.
Arugula salad with cherry tomatoes and shaved Parmesan in lemon and vinegar dressing.
Belgian endive, arugula and radicchio with roasted pears and goat cheese clover honey balsamic vinaigrette.
Beef steak tomato, fresh mozzarella and fresh basil.
Linguine with little clams, olive oil, garlic, cherry tomatoes and fresh parsley.
Appardelle with tomato cream sauce, pacific salmon and Scottish smoked salmon.
A specialty from trapani, shrimp, sea scallops, eggplant, capers, olives, grape tomatoes in garlic and olive oil.
A seaside of Rome favorites; carnaroli risotto with sea scallops, clams,calamari,shrimp and saffron fume.
Fettuccine with shrimp arugula and fresh tomatoes in garlic and olive oil.
A specialty from laxio, fettuccine with classic Alfredo sauce.
Pomodoro sauce, with pancetta, fresh mozzarella, fresh basil, topped with perorino cheese.
Fettuccine in tomato cream sauce with ground sausage, sweet peas and pecorino cheese.
Bucatini with guanciale, pomodoro sauce and pecorino Romano.
Home made potato gnocchi sauteed in bolognese sauce and parmigiano cheese.
From Piedmont, pappardelle with fresh porcine mushrooms, truffle essence, parmigiano reggiano.
Risotto style with porcine mushrooms, white truffle essence, and parmigiano reggiano.
Grilled marinated chicken breast served with arugula and grape tomatoes salad.
Tender boneless breast of chicken baked with prosciutto, eggplant, mozzarella and wine tomatoes sage sauce.
Specialty from the piemonte region; veal scaloppini egg battered, sauteed with capers, lemon,wine sauce, spinach and potato.
Veal saltimbocca and prosciutto di parma sauteed in wine and sage sauce in garlic and olive over spinach and potatoes.
Veal scaloppini, sauteed with mushrooms, Marsala sauce, spinach and potato.
Hawaiian shrimp and sea scallops sauteed with lemon wine sauce and grape tomatoes, artichokes and garlic over rapini and cannellini beans.
10oz filet mignon with port wine reduction sauce, topped with melted Gorgonzola, served with vegetables and potatoes.
Please call the restaurant for today's selection.
Please call the restaurant for today's selection.
Menu for Caruso Ristorante provided by Allmenus.com
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