Traditional oven baked in garlic butter and parsley served with grilled toast
Scottish salmon smoked in house, olive oil, scallions, capers and Shitaki mushroom with Pumpernickel toast
Fresh jumbo scallops marinated in lime juice, served with Belgium endive, olive oil, capers, scallions, artichoke and grilled toast.
Skewer of three wild Jumbo shrimp marinated and grilled, served with a spicy sauce
Belgium endive, micro greens, crumbled goat cheese, prosciuto di parma, roasted pine nuts, pistachios, and pecans topped with an orange blossom vinaigrette.
Crispy garden greens, mushroom, vine ripe tomato and red onion with a balsamic vinaigrette
Thin crepe filled with scallops, shrimp and mushrooms in a chardonnay bechamel sauce
Grilled filet of scottish salmon topped with a lemon butter chardonnay wine sauce, served with jasmine wild rice and asparagus.
8oz. Bahamian lobster tail sauteed in a creamy chardonnay wine sauce over linguine pasta
Imported, lightly floured, pan sauteed in butter and a touch of lemon, prepared table side, served with jasmine wild rice and a vegetable medley.
Scallopini of veal sauteed in a brandy cream sauce with exotic mushrooms, served with jasmine wild rice and a vegetable medley.
Pan seared 8oz. center cut tenderloin of black angus beef topped with a cognac cream sauce served with truffle fries and a vegetable medley.
Creekstone farm grilled 16oz organic prime rib eye steak topped with a bearnaise butter served with truffle fries and a vegetable medley
Grilled tenderloin of australian lamb topped with a port wine glaze, served with a creamy risotto and a vegetable medley
Homemade with sweet ricotta and cream cheese with orange liquor
Tender dark chocolate mousse cake
Rum sponge cake with sweet ricotta cream filling and rum raisins
Paper thin sliced, olive oil, scallions, shitaki mushroom and shredded parmesan
Fresh tender rings fried served with a spicy marinara
Fresh cheese with micro greens, olive oil, caramelized onion, braised tomato and balsamic glaze
Crispy garden greens, mushroom, vine ripe tomato and red onion with a creamy parmesan dressing
Braised heart of romaine, artichoke heart, roasted pepper, Shitaki mushroom, hearts of palm, fresh mozzarella, topped with virgin oil and balsamic glaze
Made with lean tenderloin cuts of beef, baked with marinara and mozzarella cheese
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 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
Ground tenderloin of beef, celery, carrot & onion cooked in marinara sauce with herbs & red wine over linguine pasta
Whole baby clams sauteed in garlic oil and chardonnay over linguine pasta
Boneless breast lightly battered, topped with Marinara sauce and baked with parmesan cheese, served with linguine pasta.
Wild blue diamond jumbo shrimp sauteed in a spicy marinara sauce over linguine pasta.
Scallopini of veal sauteed in lemon butter, green olives and capers, served with jasmine wild rice and a vegetable medley
Grilled twelve oz chop topped with a tricolor bell pepper, red onion, mushroom cream sauce served with angel hair pasta and vegetable medley
Jumbo shrimp, sea scallops, virginia clams and mussels sauteed in a light chardonnay cream sauce over risotto.
Eight ounces bahamian lobster tail, jumbo shrimp, scallops, mussels and clams sauteed in garlic oil and chardonnay over linguine pasta
Sweet mascapone cheese, lady fingers and espresso coffee
Blueberries, strawberries, white chocolate, coconut and dark rum topped with a caramel sauce
Lemon, pineapple and coconut in their own shell
Menu for Di Mare Vero Beach provided by Allmenus.com
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