Carmelo's Ristorante

Topped with jumbo lump crabmeat, chopped mango and cucumber

Mixed greens, pear d'anjou, sweet potatoes and parsnips

Carmelo's version of a louisiana classic

Risotto with pesto and shrimp

Layered with meat and bechamel sauce and mozzarella cheese

Filled with ricotta, spinach and roasted eggplant

Grilled chicken breast topped with wild mushroom trifolati, served with fettuccine alfredo

Served over sweet peas and rigatoni gratinati

Home-made italian sausage tossed in garlic, olive oil and pancetta, topped with bell peppers and tomatoes. Served with spaghetti

Marinated with pear and cucumber salad

Topped with smoked salmon, onion, capers, olives and arugula

Served with rigatoni, sundried tomatoes and basil sauce

Pastry cart selection

Served with fresh papaya

Served with haagen dazs vanilla ice cream

Served with galliano cream

Combination of zittata, almond coated shrimp and arancini

Burrata with tomato ragu, kale pesto and garlic bread

Escargot baked in garlic butter, served with garlic bread

Sushi grade tuna with shallots, fresh herbs and toasted ciabatta

Swordfish carpaccio with mango & peperoncino

Prepared with tomato sauce, fresh tomatoes, basil and mozzarella

Thinly sliced beef, arugula, shaved parmigiano-reggiano, truffle oil and grilled ciabatta

Mediterranean mussels, simmered in garlic white wine broth and garlic bread

Mixed greens, tomatoes, cucumber, avocado. Dressed with balsamic, extra virgin olive oil

A tantalizing tower of tomatoes, avocado, onions, artichokes, caper vinaigrette dressing

A tantalizing tower of tomatoes, avocado, onions, artichokes, caper vinaigrette dressing

Classic caesar with local grown cucumbers

Classic caesar with local grown cucumbers

Fresh torn iceberg lettuce, apples, strawberries, pears, gorgonzola and honey spiced pecans with citrus honey dressing

Fresh torn iceberg lettuce, apples, strawberries, pears, gorgonzola and honey spiced pecans with citrus honey dressing

Organic spinach, super lump crab meat, shrimp, mushrooms, tomatoes, artichokes, roasted walnuts and remoulade

Classic caprese with organic tomatoes, imported bufala mozzarella and basil oil

Classic caprese with organic tomatoes, imported bufala mozzarella and basil oil

Carmelo's version of a louisiana classic

Served with ditalini pasta

Penne pasta with spinach and speck

Carmelo's favorite Spaghetti with spicy veal ragu

Prepared with meat and bechamel sauce

Crab meat, clams and shrimp in garlic, cream and a hint of orvieto secco

Breaded eggplant topped with tomato sauce and mozzarella, served with spaghetti

Angel hair, light black truffle cream, parmigiano reggiano. Add beef or grilled prawns or muscovy duck breast - $44.00

Angel hair, light black truffle cream, parmigiano reggiano. Add beef or grilled prawns or muscovy duck breast - $44.00

Roasted breast of duck, served with figs, chambord, crocchetta di zucchine and roast potatoes

Lightly breaded chicken, sauteed and topped with mushrooms, black olives and garlic herbs, served with fresh vegetables and olive mashed potatoes

Sauteed and served with black truffles, capellini pasta and asparagus

Veal marsala, tender scaloppine, lightly sauteed with sweet florio marsala, topped with mushrooms and accompanied with roast potatoes and seasonal vegetables

Mixed grill of colorado lamb chop, housemade italian sausage, filet of beef and two almond-coated shrimp, served with roast potatoes, sweet peas and fresh basil

Grilled double colorado lamb chops with mint lamb reduction and potato gateau

Grilled filet of beef, topped with garlic and cubed tomatoes or bearnaise sauce, served with roast potatoes

Breaded chicken breast, topped with tomato sauce and mozzarella, served with spaghetti al dente e pomodoro

Breaded chicken breast, topped with tomato sauce and mozzarella, served with spaghetti al dente e pomodoro

Grilled alaskan wild king salmon served over pesto risotto and eggplant

Roasted chilean seabass with medley of poached winter vegetables and chickpea pancake

Shrimp filled over crab meat, over seafood arborio risotto

Shrimp filled over crab meat, over seafood arborio risotto

Sauteed dover sole served with roast potatoes and seasonal vegetables

Steak diane - filet mignon sauteed lightly in garlic butter, mushrooms, diced tomatoes, onions and brandy served with fettuccine alfredo

Cubed filet mignon sauteed with garlic butter, mushrooms, onions and cream. served over a bed of rigatoni gratinati

The glorious italian staple of fork-tender, marrow filled veal shank served over wild mushroom arborio risotto

Pasta with grilled chicken, mushooms and dry sherry cream sauce

Served over arborio risotto pancake, served with fresh mango

Angel hair pasta with ham, peas, cream and parmigiano

Fresh asparagus with garlic and basil

Fresh spinach with garlic

Five slices of garlic bread, baked crispy

Combination of fresh berries

Bananas and vanilla ice cream dessert. Per person, minimum two people

The most famous french dessert. Per person, minimum two people