Da Vinci Ristorante Italiano

Burrata cheese, pesto, and fresh cherry tomatoes.

Sliced tomatoes, sliced homemade mozzarella cheese, fresh basil. and extra virgin olive oil.

Hard-boiled eggs. pancetta. smoked mozzarella. parsley. olive oil. minced red onions

Baby shrimp, mussels. and calamari with red sauce and mozzarella.

Porcini mushrooms, truffle oil. mozzarella, shaved parmigiano.

Arugula. shaved parmigiano. imported prosciutto. olive oil.

Rapini, kalamata olives, garlic, sausage, smoked mozzarella

Ricotta. smoked mozzarella. gorgonzola. and spinach.

Pineapples. mozzarella cheese. and ham.

Ricotta cheese, mozzarella cheese, and ham.

Thinly sliced filet mignon, topped with arugula. Shaved Parmigiano cheese. Capers. Red onions. And olive oil

Resh Italian cheese, silky on the outside and creamy on the inside. Served with prosciutto.arugula, sliced tomatoes, balsamic reduction drizzle, and tomato-bacon jam.

Toasted homemade Italian bread topped with diced tomato. Basil, garlic, oregano. And extra virgin olive oil.

Octopus lemon, olive oil, parsley. Fingerling potatoes. Arugula. Black olives, roasted pepper. And pepperoncini.

Lightly fried and served with marinara sauce.

Layers of white bread. Mozzarella cheese brushed with egg wash, deep-fried, served with capers, anchovies. A garlic-lemon butter sauce.

Malian crab cakes pan seared crab cakes served over arugula. Drizzled with aioli sauce.

Sliced eggplant stuffed with ricotta cheese topped with mozzarella cheese and marinara sauce.

Sauteed in garlic and olive oil

Sauteed in garlic and olive oil

Roasted Italian mild sausage in tomato sauce.

One beef meatball per serving topped with marinara sauce.

Fresh baby kale. Dry cranberries.toasted almonds. Grape tomatoes.feta cheese. And raspberryvinaigrette.

Endive, arugula, radicchio, olive, tomatoes, and gorgonzola cheese.tossed with homemade lemon and oil dressing.

Fresh hearts of romaine tossed with creamy Parmigiano dressing, topped with croutons and shaved parmigiana.

Beets, arugula, and red onions topped with crumbled goat cheese and pistachios with extra virgin olive oil and fresh lemon.

Ground beef and pork slowly cooked in tomato sauce.

White cream sauce with pancetta and Parmigiano cheese.

Beef meatballs and tomato sauce.

Potato dumpling with tomato. Basil and nduja

Florida middle neck clams sautéed in a garlic and olive oil or light tomato sauce.

Ground lamb. celery. carrots. onion,-Barolo red wine house-made pappardelle topped with ricotta.

Beef and veal tortellini, green peas, prosciutto, mushrooms, and cream sauce.

Layers of pasta with Bolognese sauce. ricotta and mozzarella cheese.

Broccoli rabe and sliced Italian sausage sauteed in garlic olive oil sauce.

White shrimp sauteed with broccoli, baby portobello mushrooms and sun-dried tomatoes in a light pink brandy sauce.

Stuffed with fresh lobster meat, finished in a lobster cognac cream sauce.

Sauteed with porcini mushrooms and asparagus tips in a light cream sauce topped with shaved black truffle.

White shrimp, mussels, Florida middle neck clams, calamari. And chefs choice of fish, sautéed in a light marinara sauce served with crostini or linguine.

Pan seared Scottish salmon filet served over a bed of European cucumbers tossed with lemon olive oil cirette

Filet of black grouper sautéed with onions. Black olives. White wine with a light tomato sauce tossed with fresh spinach and served with homemade linguine.

Veal chop pounded thin, breaded, and lightly pan-fried, topped with arugula, tomatoes, and thin slices of red onions tossed in a lemon olive oil cigarette.

Braised veal shank with marsala wine and demi-glaze served over risotto and asparagus.

Braised short ribs with brandy demi-glaze sauce and served with truffle fondue gnocchi.

Fresh veal pounded thin, topped with prosciutto sliced tomatoes basil and mozzarella cheese sauteed in a light tomato sauce.

Fresh veal pounded thin sauteed with porcini mushrooms in a Marsala wine sauce with a touch of cream.

Fresh veal pounded thin sauteed with capers on a lemon white sauce.

Fresh veal pounded thin topped with Proscuitto sauteed in marsala wine sauce with sage served over a bed of sauteed spinach

Breaded chicken breast. lightly fried and topped with tomato sauce and mozzarella cheese. served with rigatoni Pomodoro.

Chicken breast sauteed with onions, green and red peppers. mushrooms. garlic.rosemary. finished in a brandy demi-glaze sauce.

Chicken breast sauteed with garlic, baby portobello and artichoke hearts in white wine and lemon sauce.

Half a duck oven roasted to a crisp in an orange Grand Marnier sauce. Served with broccoli rabe and fingerling potatoes.