Sale e Pepe 2013 OpenTable Diner's Choice 2015-2024 © Sale e Pepe 2026 • 480 S Collier Blvd menu — United States

A chilled glass of sparkling white wine from the Champagne region of France.

A curated assortment of bite-sized appetizers selected by the chef.

Thinly sliced marinated swordfish served with caviar and a fresh watercress salad, finished with a grapefruit dressing.

Roasted beets glazed with honey, served with a creamy goat cheese sauce and topped with a crunchy hazelnut crumble.

Tender poached asparagus served with crispy ham and Parmesan croquettes, finished with a rich hollandaise sauce.

This dish features housemade pasta served with poached Maine lobster in a spinach sauce, topped with spicy bread crumbs.

Rigatoni pasta served with a slow-cooked short rib meat sauce, porcini mushrooms, and a creamy stracciatella cheese topping.

These housemade pasta pillows are filled with smoked eggplant and served in a tomato ricotta sauce finished with aged balsamic vinegar.

Chilean sea bass served with a champagne sauce, asparagus, and caviar.

A tender prime beef filet served with caramelized pearl onions, a short rib and truffle croquette, and a savory meat reduction.

Roasted chicken seasoned with lemon, served with a side of spinach and carrots glazed in hot honey.

Crispy cauliflower served with marinara sauce, buffalo mozzarella, and a basil-infused sauce.

A moist carrot cake served with creamy coconut panna cotta and a tangy passion fruit sauce.

A refreshing mint gelato served alongside a rich chocolate cake.

A velvet cake flavored with raspberry and rose.

A warm chocolate cake with a molten center, subtly spiced with smoked paprika.