Regional Italian Restaurant
Key West Lunch


I N S A L A T E  &  A N T I P A S T I

CAPRESE
Homemade mozzarella, ripe tomato, basil and extra virgin olive oil

CARPACCIO
Thinly sliced raw beef tenderloin with organic arugula,
parmesan and truffle oil

CAESAR SALAD
Romaine hearts tossed in a mustard and garlic vinaigrette with
parmesan cheese and ciabatta croutons

ANTIPASTO ITALIANO
Assorted Italian cured meats and imported cheeses
with homemade pickled vegetables and olives

INSALATA D’AUTUNNO
Organic arugula, smoked Prosciutto, toasted walnuts, grapes and
Pecorino Romano cheese in a creamy pear balsamic vinaigrette

INSALATA SCIROPPO D’ACERO
A salad of baby mixed greens, Gorgonzola cheese, toasted pine nuts, Belgian endive and a maple balsamic vinaigrette

INSALATA FIORENTINO
6oz Seared strip steak on a bed of organic Arugula in a champagne -lemon vinaigrette with salsa verde and grated Pecorino cheese

Z U P P E
Choose from our daily soup selection

P A N I N I
All sandwiches served with fennel, bell pepper and cabbage slaw

PANINI CAPRESE
Tomato, homemade mozzarella, and basil on crisp ciabatta bread

PANINI BRESAOLA
Air dried beef, Asiago and Pecorino cheeses on
ciabatta bread with organic arugula and truffle oil

PANINI ANTIPASTO
Assorted cured Italian meats with roasted bell peppers, Fontina cheese and crisp romaine lettuce with red wine vinaigrette

P A S T A & F R I T T A T A
All items on this page served with choice of mixed salad or soup of the day

MALFATTI
Spinach and ricotta cheese dumplings on marinara sauce
with grated parmesan cheese

LASAGNE VERDI PASTICCIATE
Layers of homemade spinach pasta with béchamel
and meat ragu baked au gratin

LINGUINE AI GAMBERI
Homemade linguine tossed with Key West pink shrimp, fresh tomato, olive oil, crushed red pepper, garlic and Italian parsley

FETTUCCINE AL PROFUMO DI TARTUFO
Homemade fettuccine tossed with button and shiitake mushrooms
with slivered asparagus, butter, parmesan cheese and truffle oil

FRITTATA DI SALSICCIA
Italian mild sausage, broccoli rabe and Asiago cheese
in a fluffy three egg omelet

FRITTATA DI VERDURE
Asparagus, sliced potato and Fontina cheese
in a fluffy three egg omelet

P E S C E & C A R N E

ZUPPE DI PESCE
Pink shrimp, scallops, clams, fresh tomato, garlic, parsley in a spicy fish broth finished with extra virgin olive oil

PESCE DEL GIORNO
Pan-sautéed fish of the day served over organic arugula with champagne vinaigrette, salsa verde and marinated tomatoes

TORTINO DI GRANCHIO
Christopher’s famous Maryland crab cakes, broiled and
served with a horseradish and tomato relish

PETTO DI POLLO ALLA VALDAOSTANA
Breast of chicken stuffed with Prosciutto, Fontina cheese and asparagus, pan-seared and served with a
Marsala wine and veal glace reduction