Carmelina’s menu — United States

A fresh mix of organic greens, cucumber, bell peppers, and red onion served with a balsamic dressing.

Thinly sliced roasted red beets served with peppery arugula, tangy goat cheese, crunchy pistachios, and an aged balsamic dressing.

Fresh arugula tossed with lemon juice, extra virgin olive oil, oil-cured olives, and shaved Parmesan cheese.

Crisp romaine lettuce tossed in a house-made Caesar dressing, topped with crunchy croutons, pecorino cheese, and marinated white anchovies.

This salad features creamy Burrata cheese served with fresh basil pesto, cherry tomatoes, and a balsamic glaze, and contains nuts.

Thinly sliced raw beef tenderloin served with lemon-dressed arugula, a pecorino cheese and black pepper aioli, and toasted pine nuts.

A creamy Italian rice dish flavored with saffron and finished with a blend of Grana and Pecorino cheeses and sweet butter.

Fresh greens sautéed with garlic.

Thinly sliced, seared ahi tuna served with crispy potato slices, sweet and spicy peppers, and a Moroccan-style olive dressing.

Lightly breaded and fried squid rings served with spicy cherry peppers and a fresh lemon wedge.

Tender meatballs baked in a savory tomato sauce, topped with fresh basil and grated Parmigiano cheese.

Fresh mussels steamed in a spicy garlic and tomato sauce.

Fresh wild mussels steamed in a light broth of white wine, garlic, and lemon.

Wild-caught Pacific shrimp sautéed in extra virgin olive oil with thinly sliced garlic and a touch of lemon.

Wild-caught Pacific shrimp sautéed with garlic, capers, and a spicy tomato sauce, served tossed with thin capellini pasta.

Fresh little neck clams sautéed with garlic, cherry tomatoes, and a hint of chili.

Crispy fried Japanese eggplant served with tomato sauce, parmesan cheese, and fresh basil.

A creamy Italian rice dish prepared with peas and salty cured ham, finished with a blend of Grana and Pecorino cheeses.

Handmade ravioli filled with Maine lobster, served with tiger and Pacific shrimp in a spicy tomato vodka sauce.

This dish features homemade penne pasta tossed in a savory tomato sauce with meatballs, Sulmona sausage, and beef rib, finished with a dollop of whipped ricotta.

This pasta dish features wild-caught shrimp, calamari, clams, and mussels served over thin capellini noodles in a light tomato sauce.

Thin pasta tossed with tiger shrimp, garlic, and capers in a light white wine and lemon sauce.

Penne pasta served with fresh, thinly sliced yellowfin tuna, a cherry tomato and pistachio pesto, and a dusting of Grana Padano cheese.

Breaded chicken served over penne pasta with tomato sauce, Romano cheese, and smoked mozzarella.

Fettuccine pasta tossed with chicken, sausage, soppressata, and roasted red peppers in a spicy Alfredo sauce.

Fettuccine pasta tossed in a slow-simmered meat sauce of veal, pork, and beef, finished with a dollop of whipped ricotta.

Spaghetti served with fresh littleneck clams in a white wine and lemon sauce, with an option to substitute a red tomato-based sauce.

Fresh pasta sheets rolled with pistachio ricotta, mortadella, and spinach, baked in a creamy pistachio sauce.

A savory pasta dish featuring a spicy tomato sauce prepared with garlic, capers, Kalamata olives, and a hint of anchovy.

Penne pasta tossed in a slow-cooked tomato sauce with Mimmo's meatballs and Sulmona sausage.

Spaghetti tossed with cured pancetta in a traditional egg and cheese sauce.

Soft potato dumplings served in a tomato sauce and topped with ricotta cheese.

Penne pasta tossed with a blend of sautéed cremini, shiitake, and oyster mushrooms in a garlic and sage butter sauce, finished with toasted breadcrumbs and Parmesan cheese.

Penne pasta tossed in a creamy Gorgonzola cheese sauce with sun-dried tomatoes, spinach, roasted garlic, and Parmesan.

Penne pasta served in a creamy tomato sauce with spinach, roasted red peppers, and roasted garlic.

Sustainable Icelandic cod with a garlic and pistachio crust, served with a blood orange-saffron sauce, thinly sliced potatoes, and roasted vegetables.

Roasted Icelandic cod prepared with garlic and extra virgin olive oil, served over a bed of sautéed broccoli rabe.

This pasta dish features chicken, prosciutto, mushrooms, and smoked mozzarella in a Marsala wine sauce, served with thinly sliced potatoes.

Slow-cooked, tender beef short rib served over creamy saffron-infused risotto.

A crispy, panko-breaded chicken cutlet served with a fresh arugula salad, lemon, and heirloom cherry tomatoes.