Pomodori menu — United States

A selection of small appetizers served with a side of fresh bread.

Creamy burrata cheese served with kale pesto and a savory tapenade of preserved Meyer lemon.

A selection of marinated Cerignola, Castelvetrano, Kalamata, and Queen olives served as an appetizer.

Crispy, lightly breaded squid served with a side of mild tomato sauce.

Crispy, panko-breaded artichoke quarters served with a side of lemon aioli.

A roasted yellow bell pepper stuffed with housemade sausage and served in a light tomato sauce.

This appetizer features crispy panko-crusted eggplant layered with fresh mozzarella, Campari tomatoes, and basil, finished with a drizzle of 25-year-aged balsamic vinegar.

These crispy, panko-breaded risotto balls are filled with smoked mozzarella and served with a delicate tomato basil sauce.

Toasted ciabatta bread topped with a mixture of Roma tomatoes, red onion, and fresh basil.

A roasted vegetable salad featuring carrots, parsnips, and Brussels sprouts, topped with feta cheese, fresh herbs, and a champagne vinaigrette.

A classic Caesar salad featuring crisp romaine lettuce, shaved Parmigiano Reggiano cheese, creamy dressing, and crunchy focaccia croutons.

A refreshing salad of shaved Tuscan kale and Brussels sprouts tossed in a lemon vinaigrette, topped with crunchy almonds and Pecorino Romano cheese.

A fresh salad featuring heirloom tomatoes, creamy burrata cheese, and basil, finished with a 25-year aged balsamic glaze.

Fresh spinach sautéed with lemon and topped with Parmigiano Reggiano cheese.

Tender broccolini sautéed in olive oil and lemon, finished with a dusting of Parmigiano Reggiano cheese.

These house-made meatballs are served in a delicate tomato sauce as a side dish.

A side dish of house-made sausage served in a delicate tomato sauce.

Roasted Brussels sprouts seasoned with fresh lemon.

House-made sausage, garlic, and broccolini tossed with ear-shaped pasta in an olive oil sauce, finished with pecorino cheese.

Handmade ricotta dumplings served in a light tomato sauce.

A traditional baked pasta dish from Campania layered with beef, creamy béchamel sauce, and Parmigiano Reggiano cheese.

Linguine pasta served with house-made meatballs in a delicate tomato sauce, topped with fresh basil and Parmigiano Reggiano.

Hand-cut pasta served with sea scallops, pancetta, and fresh basil in a house-made vodka sauce.

Fresh house-made ribbon pasta served with a traditional slow-cooked beef and pork meat sauce.

Linguine pasta served with scallops, shrimp, and mussels in a spicy garlic tomato sauce.

Roasted chicken served over angel hair pasta with spinach, sundried tomatoes, lemon zest, and Parmigiano Reggiano.

House-made ricotta-filled pasta served with sausage in a creamy tomato sauce.

Angel hair pasta tossed with local shrimp, spinach, garlic, olive oil, and preserved lemon, finished with a crunchy breadcrumb topping.

Wide, flat ribbon pasta served with a savory sauce of slow-cooked, shredded beef short rib.

Pan-seared salmon served over angel hair pasta with a white wine, lemon, caper, spinach, and cherry tomato sauce.

This veal dish is served with a side of linguine.

This chicken dish is served with a side of linguine.

This flounder dish is served with a side of linguine.

This shrimp dish is served with a side of linguine.

This eggplant dish is served with a side of linguine.

A classic Italian dish featuring layers of thinly sliced eggplant baked with a savory tomato sauce, garlic, and Parmigiano Reggiano cheese.

A crispy, panko-breaded cutlet served with a fresh salad of arugula, cherry tomatoes, red onion, and a squeeze of lemon.

This dish features a protein lightly coated in egg and pan-seared, served in a tangy lemon sauce with spinach and sun-dried tomatoes.

Thinly sliced meat pan-seared in a savory sauce of lemon, white wine, and capers.

This dish features crimini and portobello mushrooms sautéed in a rich sauce made with butter and Marsala wine.

A refreshing Meyer lemon pie served with a dollop of whipped cream.

A classic Italian dessert featuring layers of espresso-soaked ladyfinger biscuits and creamy mascarpone cheese.

A rich triple chocolate espresso brownie served with vanilla gelato and a spicy cayenne caramel sauce.

Two crispy pastry shells filled with a sweet blend of ricotta and mascarpone cheeses, finished with chocolate chips.

A classic espresso-based drink topped with a layer of steamed milk foam, made using locally roasted beans from Hilton Head Island.

A concentrated, full-bodied coffee brewed by forcing hot water through finely-ground beans from Hilton Head Island Coffee Roasters.

Port is a sweet, fortified wine from Portugal that is typically served as a dessert drink.

Vin Santo is a traditional Italian dessert wine known for its rich, sweet flavor and amber color.