Sale e Pepe 480 S Collier Blvd menu — United States

Fresh, chilled oysters served raw on a bed of ice.

• $5
• $26
• $42

Chilled, sustainably sourced Key West pink shrimp served with a classic cocktail sauce.

Premium, firm-textured sturgeon roe served chilled, known for its nutty flavor and golden-brown pearls.

A crisp baby romaine salad served with shaved Parmesan cheese, crunchy ciabatta croutons, and a savory white anchovy dressing.

A refreshing salad of mixed greens, seasonal vegetables, and legumes, finished with a local honey dressing.

A fresh salad of arugula, tomatoes, and premium buffalo mozzarella, finished with a drizzle of pesto.

Thinly sliced, 24-month aged Italian ham served with fresh cantaloupe and a sweet Marsala wine glaze.

A creamy Italian cheese served with poached butternut squash, kale, walnuts, and a Vermont maple vinaigrette.

A refreshing cold appetizer featuring tender mâche greens, roasted beets, and creamy goat cheese, finished with a bright orange dressing.

A selection of fresh, raw seafood seasoned with preserved Florida lemon and Sicilian extra virgin olive oil.

Finely chopped raw beef served with a slow-cooked egg yolk and a savory Parmesan cheese dressing.

A warm, creamy soup made from roasted butternut squash.

A creamy Maine lobster soup served with a medley of vegetables and toasted brioche bread.

A warm appetizer featuring a blend of Gragnano pasta, cannellini beans, and Maine gold mussels served in a white wine butter sauce.

Grilled octopus served with celery, potatoes, and a spicy nduja glaze.

A selection of lightly fried calamari, shrimp, and local squash served with a spicy Calabrian chili dipping sauce.

Wide, flat pasta ribbons served with a slow-cooked beef ragù made from San Marzano tomatoes and finished with a creamy Parmesan sauce.

Fresh tagliatelle pasta served with slow-cooked lamb and chestnuts.

Penne pasta from Gragnano served in a spicy tomato sauce with chili peppers and topped with salted ricotta cheese.

Thick, hollow pasta tossed in a creamy sauce made from Pecorino Romano cheese and a blend of three cracked peppercorns.

Linguine pasta tossed in a simple sauce of garlic, olive oil, Calabrian chili, and fresh parsley.

Fresh pasta pockets filled with butternut squash and sage, topped with a crunchy amaretto cookie crumble.

Fresh ravioli filled with buffalo ricotta cheese, served in a light lemon sauce and garnished with fresh basil.

Fresh rigatoni pasta tossed with sautéed rapini, savory Italian sausage, creamy stracciatella cheese, and a crunchy spiced breadcrumb topping.

Creamy Italian rice dish served with Maine scallops, caviar, confit lemon, and yellow cherry tomatoes.

This dish features Georges Bank flounder with a Parmesan crust, served over a creamy blend of lentils and leeks.

Grilled Mediterranean sea bass served with roasted tomatoes, black olives, and a fresh fennel salad.

Roasted Georges Bank halibut served with peas, morel mushrooms, and fresh watercress.

A seared Maine scallop served with foie gras, carrot purée, and a cherry red wine sauce.

Roasted organic chicken breast served with chestnuts and wild mushrooms.

A duo of pork served with a layered potato pavé and a side of apple mustard.

This dish features escarole greens stuffed with olives and capers, served alongside roasted butternut squash.

A 10-ounce premium cut of tender beef, grilled to your preference.

A 14-ounce prime porterhouse steak cooked on the grill.

A 24-ounce premium cut of ribeye steak, prepared for sharing.

Fresh daily fish coated in a Sicilian salt and Florida lemon crust, served as a portion to share.

Tender broccolini sautéed with garlic and spicy Calabrian chili.

Small, tender potatoes roasted with garlic.

A side dish of wild mushrooms sautéed with garlic and fresh parsley.

Fresh asparagus spears gently cooked in melted butter.