Appetizers
Beef Carpaccio
$15.00
Paper-thin sliced Eye round tenderloin (raw) topped with virgin olive oil, scallions, capers, pickled trumpet mushroom and shredded Parmesan cheese.
Escargot Bourguignon
$14.00
Traditional large French snails oven-baked in garlic, shallots, Chardonnay and parsley butter, served with grilled toasts.
Bouchee of Brie
$15.00
Baked creamy Brie cheese wrapped in pastry dough, served on a bed of caramelized pear with fresh raspberry and blueberry compote.
Calamari Fritti
15.00
Fried fresh tender rings and legs served with Marinara.
$Salads
Caprese Salad
$14.00
Fresh and braised tomato with caramelized onion, basil, virgin olive oil and Balsamic glaze, topped with fresh Mozzarella cheese.
Di Mare Salad
$17.00
Braised half of Romaine heart with artichoke, roasted pepper, Kalamata olive, hearts of palm, pickled shitake mushroom topped with fresh Mozzarella cheese, virgin olive oil, and Balsamic glaze dressing.
Goat Cheese Salad
$15.00
Belgium endive, wintergreen, crumbled goat cheese, Prosciutto di Parma, roasted pine nuts, pistachios and pecans topped with our Orange blossom honey vinaigrette.
Garden Salad
$8.00
Crispy garden greens, mushroom, vine ripe tomato, cucumber and red onion, your choice of creamy Parmesan or balsamic vinaigrette dressing.
Caesar Salad
10.00
Our homemade dressing has been featured in a book named “In Search of Caesar.
$Pastas
Linguine Bolognese
$25.00
Ground tenderloin of beef, celery, carrot, onion cooked in a Marinara and Cabernet sauvignon sauce over linguine pasta.
Lasagna Supreme
25.00
Beef Tenderloin, veal, sweet Italian sausage baked with ricotta and mozzarella cheese with marinara sauce.
$Meats and Poultry
Breast of chicken Parmesan
$25.00
Boneless breast of chicken lightly egg battered and breaded, topped with Marinara sauce and baked with Mozzarella and Parmesan cheese, served with linguine pasta.
Veal Picatta
$29.00
Scallopini of fresh veal ( cut in house) sauteed in lemon, butter, capers and Chardonnay sauce, served with angel hair pasta and vegetables.
Filet Mignon au Cognac
$41.00
Pan sared nine ounce center cut tenderloin of Black Angus topped with a Cognac cream sauce, served with roasted fingerling potatoes and vegetables.
Veal Chop Forrestierre
$42.00
Grilled sixteen ounces of grass fed veal topped with a Brandy cream sauce and exotic mushroom, served wit roasted fingerling potatoes and vegetables.
Lamb chops au Porto
$55.00
Four grilled chops of Domestic lamb topped with a Port wine demi glaze, served with roasted fingerling potatoes and vegetables.
Dry aged bone in Wagyu Rib Eye
69.00
Grilled twenty ounces topped with Bearnaise butter, served with truffle french fries and vegetables. This Japanese method of raising cattle and dry aging brings an extra tenderness and superior marbling.
$Seafood
Salmon Francaise
$29.00
Grilled filet of Scottish salmon topped with a lemon butter Chardonnay wine sauce, served with Jasmine wild rice and vegetables.
Shrimp Fra Diavolo
$29.00
Four wild jumbo shrimp sauteed in a spicy Marinara sauce over linguine pasta.
Fresh Seared Jumbo Scallops
$38.00
Four seared large scallops topped with a lobster beurre blanc and serves with rice and spinach.
Dover Sole Almandine
$46.00
Imported from Holland sole lightly floured, pan sauteed in butter and lemon, topped with a lemon beurre blanc sauce, prepared table side and served with wild rice and vegetables.
Twin Bahamian Tails
$45.00
Two six ounces tail roasted with herb butter, served with angel hair topped with lobster beurre blanc and sauteed vegetables.
Menu for Di Mare is provided by findrestaurantmenu.com
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