Carino's Nuovo Menu

Colossal shrimp sautéed in our house lemon butter, served with house-made garlic bread.

Crimini mushrooms filled with leeks and fennel sausage, served in a marsala broth with a chianti glaze.

Stuffed with artichokes, sun-dried tomatoes, herbs, parmesan, and served in a garlic tomato broth with saffron butter.

Heirloom tomatoes with walnut-crusted burrata, finished with white apricot balsamic and cherry balsamic glaze.

House-made tortellini filled with herbed ricotta, tossed in a truffle walnut sauce with pancetta.

Delicate ricotta pillows served in nonna’s marinara, finished with pine nuts, cheese, and fresh basil.

Seared tuna with Chianti glaze, watermelon, marinated radish, arugula, black garlic purée, and watermelon white balsamic vinaigrette.

Sous vide octopus with Chianti-apricot glaze, served with garlic anchovy mousse, rosemary crackers, and celery root purée.

Large egg yolk raviolo in green peppercorn brown butter, finished with crispy fried sage.

Black garlic purée, whipped ricotta, Kent demi-glace, morel mushrooms, and celery root purée, finished with rose-shaped beet ravioli garnish.

Squid ink pappardelle with sous vide octopus, sautéed in garlic, lemon, and fresh herbs, finished in a bold arrabbiata tomato sauce.

Slow-simmered top round, rolled with prosciutto, pine nuts, herbs, and aged cheeses, served in our house Sunday sauce over fresh linguine.

Red wine–braised beef cheek served over herbed risotto with a savory Sauvignon demi-glace.

A rich, slow-simmered sauce of spare ribs, ground beef, and pork layered with fresh pasta, creamy béchamel, ricotta, parmesan, and herbs.

Slow-braised pork in red wine tomato sauce, tossed with fettuccine, roasted cherry tomatoes, and finished with crumbled goat cheese.

Pork braised in balsamic, dates, apricots, and honey, served over creamy goat cheese polenta with broccolini and finished with an apricot white balsamic glaze.

Pan-seared skin-on snapper with sun-dried tomato pesto crust, served with house-made pappardelle, roasted tomato butternut squash sauce, and broccolini.

Stuffed red grouper with parmesan, olives, peppers, leeks, and crab, served with black garlic purée, broccolini, ricotta mashed potatoes, and lemon garlic butter.

Mini meatballs, sweet Italian sausage, mozzarella, and parmesan in vodka sauce, finished with whipped garlic ricotta.

Mini-meatballs, veal, sausage, and beef with braised pork spare ribs, served over house-made rigatoni and topped with whipped roasted garlic ricotta.

Creamy herbed risotto with butter-poached lobster tail, oyster mushrooms, sun-dried tomato pesto, and lemon herb butter.

Saffron risotto with garlic sautéed spinach, topped with U-10 seared scallops, lobster butter, and finished with a delicate egg yolk garnish.

Lemon pistachio vinaigrette with pine nuts, panchetta and served with spring mix.

Melon balls, melon purees, spring mix with melon glaze, prosciutto, pistachios, honey, and canalope vinegarette.

Romaine, beets, red onion, cherry tomatos with house made roasted tomato vinaigrette.

Romaine lettuce, parmesan cheese, garlic croutons, creamy house-made caesar dressing, black pepper.

Mascarpone cream, espresso-soaked lady fingers, coffee chocolate sauce.

Dates, amaretto sauce, walnuts, nutmeg, whipped ricotta, honey bowl.

Cannolo with raspberry, chocolate, and pistachio.

Light ricotta cake with fresh orange.

Trifle pistachio cream in limoncello cake.

Chocolate-coated huselum cake with praline sauce.