Carmine's

Brushed with roasted garlic sauce, fresh mozzarella, chopped basil, sliced tomatoes, drizzled with a balsamic glaze.

Stuffed with seasoned spinach bread, roasted garlic baked in a brick oven.

Tender artichoke hearts lightly battered and baked til golden brown, with scampi sauce.

With fresh garlic, bacon and a hint of balsamic vinegar.

Large mushroom caps, stuffed with a seafood casino mix and topped with a lobster cream sauce.

Grilled Italian bread brushed with olive oil and garlic. Topped with Parmesan cheese and served with chilled caponata and sauteed stewed tomatoes.

Delicately fried and served with lemon and a side of marinara sauce.

Hot Hungarian and sweet red bell peppers sauteed with garlic, Sicilian olives, herbs and extra virgin olive oil. Served with grilled bruschetta bread.

Stuffed with seasoned spinach, roasted garlic and Italian cheeses, baked in our brick oven.

Baked Hungarian hot peppers stuffed with sausage, seasoned breading and Italian cheeses.

Ditalini pasta with white beans and tomatoes thickened in a heavy ham stock.

Sicilian green and Kalamata olives, artichoke hearts, roasted red peppers, caponata, grilled, provolone cheese, grilled eggplant, Italian deli meats all, fresh lettuce and balsamic dressing.

Arugula greens topped with red onion, tomato, goat cheese, candied walnuts and balsamic dressing.

Crisp romaine lettuce tossed with house croutons, dressing and a hint of anchovy.

Marinated chicken over mixed greens with feta cheese, artichoke hearts, red onions, Kalamata olives, tomato and roast peppers.

A chopped and topped chef salad with mixed lettuce, Italian deli meats, olives, tomato, red onion, and Gorgonzola in a special herbal vinaigrette.

Veal medallions in garlic, butter, white wine, lemon and capers lightly egg-battered.

Sauteed veal medallions with mushrooms and scallions in a Marsala wine brown sauce.

Italian breaded fresh veal cutlet pan-fried and then baked with mozzarella and Parmesan cheese. Served over our house red sauce.

Sauteed veal medallions seasoned with sage and topped with prosciutto, blanched greens and provolone cheese. Placed over Madeira-cream sauce.

Tender chunks of chicken simmered in a tomato sauce with green pepper, onion and mushrooms.

Chicken breast in a light egg batter with garlic, white wine, lemon and capers.

Sauteed chicken breast with mushrooms and scallions in a Marsala wine brown sauce.

Italian breaded chicken breast pan-fried and baked with mozzarella cheese. Served over tomato sauce.

Sauteed chicken medallions seasoned with sage and topped with prosciutto, blanched greens and provolone cheese. Placed over Madeira-cream sauce.

9 oz. Cajun pan-seared sirloin topped with fresh bleu cheese served with garden vegetable and fettuccine Alfredo.

9 oz. sirloin served with garden vegetables and potato cheddar casserole.

Sauteed jumbo shrimp with julienne carrots, yellow and green zucchini in a tasty scampi sauce served over linguine.

Shrimp, scallops, clams and calamari simmered in a chunk tomato sauce with mussels over linguine.

Langostino lobster tails, bay scallops and shrimp sauteed in a lobster-sherry cream sauce with diced scallions, tossed with linguine pasta.

Whole wheat penne pasta tossed with sauteed broccoli, sun-dried tomatoes and scallions in a tasty "aglio e olio" with a hint of balsamic. Topped with Asiago cheese.

Whole wheat penne pasta tossed with sauteed broccoli, sun-dried tomatoes and scallions in a tasty "aglio e olio" with a hint of balsamic. Topped with Asiago cheese.

Penne with Palermo hot, sweet peppers, olives and Italian sausage sauteed in olive oil and garlic.

Fusilli with spinach, sun-dried tomatoes, artichoke hearts with grill chicken breast and feta cheese in an olive oil.

Fussili pasta tossed with a delicious pink vodka sauce accented with chopped.

With sauteed spinach, prosciutto and artichoke hearts in our delicious Alfredo sauce.

Tomatoes, red onion and fresh garlic sauteed in olive oil tossed with angel hair pasta with basil and a hint of balsamic topped with julienne and chicken breast.

Penne pasta with sliced Italian sausage , greens and plum tomatoes in a roast garlic sauce.

Delicious Asiago cheese stuffed pasta dumplings draped with a tomato basil sauce.

Our homemade classic features fresh pasta sheets layered with seasoned beef, sausage and Italian cheeses. Topped with carmines red sauce.

With a marinara sauce and mozzarella.

Spaghetti is baked with ground beef and sausage, ricotta and our delicious red sauce, topped with melted mozzarella.

For up to four people four meatballs, choice of pasta, choice of sauce, salad and 1/2 loaf of bread.

Create your own entrees by combining any pasta with any sauce.

Create your own entrees by combining any pasta with any sauce.

Small ribbons of pasta and flat wide noodles.

Small ribbons of pasta and flat wide noodles.

A spiral or corkskrew shaped pasta.

A spiral or corkskrew shaped pasta.

Small tongues, similar to spaghetti but smaller and flatter.

Small tongues, similar to spaghetti but smaller and flatter.

A thin tubular pasta with pencil points (regular or whole wheat).

A thin tubular pasta with pencil points (regular or whole wheat).

Cheese stuffed pasta pillows.

Cheese stuffed pasta pillows.

Thin stringy pasta brought to Italy by Marco polo.

Thin stringy pasta brought to Italy by Marco polo.

Ringlets stuffed with ricotta cheese.

Ringlets stuffed with ricotta cheese.

Sauteed chicken breast on a bed of spinach and light Marsala cream sauce, mixed with prosciutto and chopped roma tomatoes. Served with pasta.

Seasoned grilled chicken breasts baked with prosciutto, fontina cheese, herb butter, mushrooms. Served with seasoned wild rice.

Sauteed chicken breasts baked with sun dried tomatoes, goat cheese and a scampi sauce. Served with pasta.

Simmered in tomato sauce with green peppers, onion and mushrooms. Served with pasta.

Simmered in tomato sauce with green peppers, onion and mushrooms. Served with pasta.

Pounded and rolled round steak stuffed with spinach, sausage, hard boiled egg, prosciutto, Italian cheeses, in tomato sauce over spaghetti.

Pan-fried Italian breaded eggplant cutlets layered and stuffed with ricotta cheese and baked. Served with tomato sauce, melted mozzarella and a side of pasta marinara.

Five pieces.

Italian sausage, peppers, onion and rolls for six people.