Northern Italian and Seafood CuisineEstablished 1985

Start your meal with one of Chef Andrea’s Special Wine Selections...

Champagnes & Sparkling WinesFerrari Brut N/V (375ml Split Bottle) (Italy) . . . . . $21 .00

Piper Heidsieck Brut (187ml Split Bottle) . . . . . . . . 12 .95

White WinesSanta Margherita Pinot Grigio (Italy) 2009 . . . . . . 13 .75

Sonoma-Cutrer Chardonnay (Russian River) 2008 . 14 .00

Antinori “Bramito” Della Sala Chardonnay (Italy) 2009 . . . . . . . . . . . 10 .00

Kendall-Jackson “Vintner’s Reserve” Chardonnay (California) 2008 . . . . . . . . 9 .00

Masianco Pinot Grigio (Italy) 2009 . . . . . . . . . . . . . 8 .50

Simi Vineyards Sauvignon Blanc (Napa) 2009 . . . . 9 .50

Blush WinesLaTerre White Zinfandel (California) 2008 . . . . . . $6 .00

Red Wines

Ruffino “Aziano” Chianti Classico (Italy) 2007 . . . .11 .00

La Crema “Sonoma Coast” Pinot Noir (Sonoma) 2006 . . . . . . . . . . 13 .00

Silver Palms Cabernet Sauvignon (North Coast) 2005 . . . . . . . . . . . . . . . . 12 .50

Louis Martini Cabernet Sauvignon (Napa) 2005 . . 12 .50

Franciscan Vineyards Merlot (Napa) 2005 . . . . . . . 12 .50

Bolla Chianti DOCG (Italy) 2007 . . . . . . . . . . . . . . 9 .00

Lagaria Merlot (Sicily) 2006 . . . . . . . . . . . . . . . . . 10 .00

or ask your waiter for our comprehensive list of over 300 fine wines.

GLASS GLASS

~Gli Antipasti Freddi~ Cold Appetizers

Carpaccio di manzo alla venezianaThinly sliced raw tenderloin of beef served with imported reggiano cheese, sprinkled with white truffle oil . . . . 10 .95

Cocktail di GamberiBoiled Louisiana gulf shrimp served withCocktail remoulade sauce . . . . . . . . . . . . . . . . . . . . . . . 9 .95

Salmone Affumicato Nova ScotiaSmoked salmon with capers, chopped onion& dill sauce served on toast points . . . . . . . . . . . . . . . . 9 .50

Vitello TonnatoBraised veal round roast sliced trim topped with caper sauce . . . . . . . . . . . . . . . . . . . . . . . 10 .95

Antipasto ItalianoSampling of assorted marinated fresh vegetables, imported meats and cheeses . . . . . . . . . . . . . . . . . . . . . 8 .95

Frutti di Mare PortofinoAssorted seafood marinated in olive oil,white wine & lemon on top arugula . . . . . . . . . . . . . . 10 .95

Bruschetta ContadinaPlum tomato marinated in extra virgin oliveoil, garlic & basil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 .75

Prosciutto Di Parma & Melone . . . . . . . . . 8 .90

Bresaola di Valtellina . . . . . . . . . . . . . . . . . . 9 .75

~Gli Antipasti Caldi~ Hot Appetizers

Eggplant Crabcake AndreaLouisiana crabmeat with eggplant meat andItalian Seasonings served with lemon buttersauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 .00

Mussel Mugnaia O MarinaraCape mussels steamed in a white wine sauceor light Tomato broth and fresh spices . . . . . . . . . . . . . 9 .50

Vongole Aglio E OlioFresh littleneck clams, steamed with fresh herbs,broth, and served over angel hair . . . . . . . . . . . . . . . . 10 .50

Melenzone FritteFried eggplant sticks served with marinara . . . . . . . . . 8 .00

Charbroiled Oysters½ Dozen . . . . . . . . . . 7 .95 1 Dozen . . . . . 16 .95

Calamari Fritti O UmidoGolden Fried calamari served with marinara sauce or sautéed with white wine & herbs . . . . . . . . . . . . . . . . . 8 .50

Oyster En BrochetteFresh LA oysters, wrapped in bacon and leeks, broiled and served in a white wine and lemon cream sauce . . . . . . 9 .00

Scampi alla CapreseLouisiana gulf shrimp sautéed with white wine, lemon juice, olive oil & fresh herbs . . . . . . . . . . . . . . 10 .95

~Le Minestre~ Soup

Pasta e Fagioli ToscanaTuscany white beans cooked with onions, garlic, beef stock, fresh herbs & served with pasta

Cup . . . . . . . . . . . . . 4 .90 Bowl . . . . . . . . 7 .50

Stracciatella di MediciBeef & chicken broth, spinach leaves, eggs & parmesan cheese

Cup . . . . . . . . . . . . . 4 .00 Bowl . . . . . . . . 7 .50

Minestrone MilaneseAssorted vegetables sautéed with beef & chicken stock served with Arborio rice

Cup . . . . . . . . . . . . . 4 .90 Bowl . . . . . . . . 7 .50

Seafood GumboLA fresh shrimp & crabmeat with okra

Cup . . . . . . . . . . . . . 4 .95 Bowl . . . . . . . . 7 .50

~Insalate~ Salad

Insalata CaesarHearts of romaine tossed with anchovies, Parmigiana reggiano cheese, olive oil & croutons . . . . . . . . . . . . . . 8 .00

Iceberg WedgeLettuce wedge topped with bleu cheese and bacon . . . 7 .50

Italian Crabmeat & Artichoke GrandeLarge entrée salad . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 .95

Insalata AndreaBoston bib, romaine, avocado, mushrooms, onions, garlic, olive oil, basil & oregano . . . . . . . . . . . . . . . . . 7 .50

Pomodori & Mozzarella CapreseHomemade mozzarella cheese with tomato, onion, garlic, olive oil, basil & a touch of oregano . . . . . . . . . . . . . . 8 .00

Asparagus BellavistaFresh asparagus (in season), served with a mustard vinaigrette or Milanese with Parmesan Cheese . . . . . . 8 .00

Spinaci Amaro DolceFresh spinach with a sweet and sour dressingwith boiled egg quarters and bacon . . . . . . . . . . . . . . . 7 .50

Spring Mix Primavera SaladTopped with Balsamic Vinaigrette . . . . . . . . . . . . . . . . . 6 .00

~Le Paste Della Cassa~ Homemade Pasta

All pasta dishes also served as appetizer portion 8 .50~Whole Wheat Pasta also available~ Rigatoni Fettuccine Linguine

Cheese Ravioli RobertoHomemade pasta stuffed with imported cheeses andHerbs, topped with a light tomato basil sauce . . . . . . 18 .50

Capelli D’Angelo AndreaAngel hair pasta tossed with smoked salmon, flamed with vodka in a light cream sauce & topped with LA Choupiqué caviar . . . . . . . . . . . . . . . . . . . . . . . . . 19 .95

Gnocchi Regina or Quattro Formaggi (or Pesto)Homemade potato dumplings with tomato basil OR four cheese sauce OR basil pesto . . . . . . . . . . . . . 17 .90

Linguine Pesto Genovese . . . . . . . . . . . . . . . . 15 .00Served with shrimp or Littleneck Clams . . . . . . . . . . . 24 .00

Ravioli Alla BologneseHomemade pasta stuffed with veal, beef, cheese,and herbs, topped with meat sauce . . . . . . . . . . . . . . . 19 .50

Crabmeat Ravioli AndreaHomemade ravioli stuffed with crabmeat and tossed with a light crabmeat cream sauce . . . . . . . . . 19 .90

Fettuccine AlfredoHomemade fettuccine served in a light alfredosauce . . . . . . . . . . . . .16 .00 Served with shrimp . . 22 .95

Cannelloni Due TorreHomemade pasta sheets stuffed with veal, beef, imported cheeses and topped with a light tomato basil sauce . . 19 .00

Risotto JazzImported Arborio rice tossed with shrimp and crabmeat, served with a creamy Parmigiana sauce . . . . . . . . . . 24 .00

Spaghetti & Polpette NelloMeatballs served with spaghetti chitarra . . . . . . . . . . 15 .50

Linguine Bolognese or Clams Linguine topped with meat sauce or clams . . . . . . . . . 17 .50

Rigatoni Quattro Formaggi or CarbonaraGorgonzola, Fontina, Bel Paese, and parmesan cheeses served over rigatoni . . . . . . . . . . . . . . . . . . . . 18 .00

Andrea Sampler PlatterChoose 3 homemade pastas . . . . . . . . . . . . . . . . . . . . 19 .00

~Pesce Fresco & Acqua Salata E Dolce~ Fresh & Saltwater Fish

Speckled Trout Villa D’Este or AlmondineTopped with artichokes, mushrooms, capers, andbutter sauce or almondine sauce . . . . . . . . . . . . . . . . 24 .00

Dover Sole MeuniereDover Sole topped with a Meuniere Sauce . . . . . . . . . 33 .00

Speckled Trout RoyaleSautéed trout topped with jumbo lump crabmeat and served with a lemon cream sauce . . . . . . . . . . . . . . . . 29 .00

Cioppino Genovese Zuppa di PesceClams, mussels, scallops, shrimp, crabmeat andherbs in a light tomato broth over linguine . . . . . . . . 28 .00

Louisiana Scampi Fra Diavolo or CaterinaJumbo shrimp sautéed & flamed with brandy orwhite wine garlic butter over linguine . . . . . . . . . . . . 24 .00

Mussels or Littleneck Clams MarinaraOver linguine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 .99

~Carne, Vitello, Pollame, Montone~ Beef, Veal, Poultry, Pork & Lamb

Veal Scaloppini Marsala or PiccataWhite veal sautéed in olive oil with a white wine, lemon butter sauce or served with mushrooms and glazed with Marsala wine . . . . . . . . . . . . . . . . . . . . . . 26 .00

Fegato alla VenezianaSautéed veal liver Venetian styled with onionsand sage brown sauce . . . . . . . . . . . . . . . . . . . . . . . . . 27 .50

Veal Scaloppini Maria LouisaVeal sautéed in butter topped with jumbo lump crabmeat in a light cream sauce with a touch of béarnaise . . . . 29 .90

Pollo a la Grande½ Roasted chicken served with rosemary and roasted garlic in a olive oil herb sauce . . . . . . . . . . . . 18 .00

Filet of Beef Tenderloin Vecchia RomagnaBlack peppercorn, Italian cognac demi glace (9 oz .) . 32 .00

1 lb. T-Bone Steak Fiorentina ai FerriGrilled T-bone steak with sautéed spinach, herbs, garlic, and extra virgin olive oil . . . . . . . . . . . 32 .00

American Rack of LambRoasted rack of lamb topped with Chef Andrea’s Seasonings; carved tableside

For One . . . . . . . . . 35 .00 For Two . . . . . 66 .00

Veal Chop alla Voldostana or Alla GrigliaVeal chop stuffed with Prosciutto ham, Fontina cheese topped with mushroom sauce OR grilled and topped with herb sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 .00

Osso Bucco MilaneseVeal high end shank braised in brown sauce served with risotto or angel hair pasta . . . . . . . . . . . . . . . . . . . . . 29 .95

Veal Scaloppini ParmigianaBreaded veal & eggplant with mozzarella cheese and tomato sauce served with linguine . . . . . . . . . . . . . . . 26 .00

Pollo Parmigiana or PiccataChicken breast breaded & fried topped withmozzarella cheese and baked with tomato sauce or topped with a white wine lemon caper . . . . . . . . . . . . . . . . . . 21 .00

Filet of Beef Tenderloin AndreaSautéed beef served with shrimp, mushrooms, bell peppers and peppercorn sauce . (9 oz .) . . . . . . . . 30 .00

12 oz. Bistecca PizzaiolaRibeye steak pan seared and topped with atomato oregano sauce . . . . . . . . . . . . . . . . . . . . . . . . . 28 .00

Grilled American Lamb Chop Dave ShermanTopped with herb sauce . . . . . . . . . . . . . . . . . . . . . . . . 32 .00

~Contorni~ Side Orders

Angel Hair Aglio E Olio4 .00

Sauteed Spinach4 .00

Roasted Potatoes4 .00

Garlic Bread2 .50

Garlic Mashed Potatoes4 .00

Fettuccine Alfredo4 .00

Broccoli4 .00

Pasta Marinara4 .00

Asparagus Milanese5 .50

Baked Potato4 .00

~Assorti Formaggi Italiana & Frutta~Assorted Italian Cheeses & Fruits . . . . . . . . . . .9 .00

Bel Paese, Reggiano, Fontina, Gorgonzola, Pecorino & Goat Cheeses and fresh berries

Children’s Menu AvailableJoin us in Capri Blu Wine & Piano LoungeLive Music Friday and Saturday evening .

Happy Hour Daily from 4-7

Oyster Warning: There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach or blood and have other im-mune disorders, you should eat these products fully cooked.

Buon Appetito! Thank you for your patronage . We apologize for any inconvenience, but we do not accept personal checks .