Download Dinner Menu

Raw Bar

Gluten Free

  • Little Necks (6) 16
  • Top Necks (6) 19
  • East Coast Oysters (6) 22
  • Jumbo U-10 Shrimp Cocktail (4) 22
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  • Cocktail Deluxe 39

    U10 Shrimp & crabmeat over avocado

  • Seafood Tower

    Oysters, U10 Shrimp, Top Necks, Little Necks

    Small (5 of each) 65 | Large (8 of each) 95

Starters & Sharing

  • Charcuterie For Two: 29 |For Four 58

    Marinated eggplant, mushrooms & roasted peppers, buffalo mozzarella, parmigiano Reggiano, provolone, feta, burrata, prosciutto, capicola, salami, fresh honeycomb, olives, apple slices, grapes & crostini

  • Bruschetta Mediterranean 16

    Toasted artisan bread topped with a vibrant mix of cherry tomatoes, kalamata olives, fresh basil and a sprinkle of parmesan. Finished with a drizzle of extra virgin olive oil

  • Whipped Ricotta Honey 18

    Whipped ricotta, truffle honey & pistachios on toasted pinsa bread (Vegetarian)

  • Crab Meat Bruschetta 26

    Grilled Italian bread topped with roasted peppers, onions, mayo & jumbo lump crab meat

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  • Scallops Angelica 25

    Ocean scallops stuffed with crabmeat, wrapped in bacon, broiled, served in a white wine sauce with chopped tomatoes & mushrooms

  • Mozzarella in Corrozza 16

    Pan-fried, breaded fresh buffalo mozzarella, served with a side of marinara sauce.

  • Nonna’s Meatballs 15

    Three meatballs in our homemade ragu, topped with ricotta cheese & served with crostini

  • Salmon Tartar 19

    Fresh diced salmon tossed with avocado & capers, served with house-made crispy potato chips & finished with a touch of Mediterranean sauce for an elegant flavorful starter

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  • Frittura Di Calamari 20

    Fresh battered calamari with rings and tentacles, fried zucchini lemon wedges, marinara and cherry pepper aioli sauce or hot and honey style

  • Sesame Crusted Tuna 20

    Sesame crusted ahi tuna over avocado crema, wakame, pickled sweet peppers topped with pickled ginger served with wasabi and soy sauce

  • Eggplant Rollatini 18

    Fresh sliced eggplant, egg batter dipped, rolled in parmesan & stuffed with ricotta, on a bed of homemade marinara sauce & topped with melted mozzarella cheese (Gluten Free)

  • Pork Belly 16

    Sous vide pork belly, floured & fried, served over broccoli rabe, topped with roasted peppers & a parmigiano fondue drizzle

Soups & Greens

Add Chicken $7.00. Add Shrimp $11.00. Add Salmon $11.00

  • Pasta Fagioli 7
  • Chef's Selection of the Day 7
  • Caesar Salad 11
  • Greek Salad 10
  • Traditional House Salad 10
  • Cranberry Walnut Salad 18

    Mix of romaine & spring mix salad tossed with glazed walnuts, sliced apples, dried cherries & crumbles bleu cheese, drizzled with homemade cranberry vinaigrette dressing (Gluten Free)

  • Wedge Salad 12

    Iceberg lettuce topped with bacon, tomatoes, raw onion & bleu cheese dressing

  • Caprese Salad 16

    Your choice of: Imported Italian burrata cheese OR imported fresh mozzarella cheese with tomatoes, kalamata olives & balsamic glaze (Gluten Free & Vegetarian)

Carlucci's Favorites

Sub Whole Wheat pasta $4.00. Sub Gluten Free pasta $5.00

  • Parmigiana Chicken 31 | Veal 34

    Topped with homemade tomato sauce & melted mozzarella cheese, served over linguine

Chianti Classico Cecchi; Tuscany, Italy

  • Lasagna Napoletana 27

    Pasta sheets layered with ground beef & Italian sausage, tomato sauce, mozzarella & parmesan cheese, baked to perfection!

Chianti Classico Cecchi; Tuscany, Italy

  • Eggplant Siciliano 26

    Chopped eggplant in a marinara & ricotta cheese sauce tossed with Casarecce pasta (Vegetarian & GF with Gluten Free Pasta)

Montepulciano D’Abruzzo

  • Gnocchi Pistachio 28

    Homemade gnocchi in a pistachio pesto sauce, topped with an imported Italian Burrata cheese

Kendall-Jackson Chardonnay “VR”; Vintners Reserve, CA

  • Seafood Canneloni 38

    Pasta sheets, rolled, stuffed with a blend of chopped shrimp, crab meat, Italian herbs & bread- crumbs, served in a brandy cream sauce, with a touch of marinara, topped with baby shrimp.

Alfredo Roca Pinot Noir; San Rafael, Argentina

  • Seafood Carnevale 48

    Clams, mussels, shrimp & jumbo lump crab meat, simmered in your choice of red marinara OR white wine garlic & oil, served over linguine

Red: Chianti Classico Cecchi; Tuscany, Italy
White: Sonoma Cutrer “RRR” Chardonnay; Russian River Ranches, Sonoma County

  • Crab Cake 42

    Our famous jumbo lump crab cake, laid on a bed of sauteed spinach, served with a side of white wine lemon sauce

Chateau Ste. Michelle Reisling; Columbia Valley, Washington

  • Braciola 43

    Pounded thin filet mignon, rolled & stuffed with spinach, mozzarella & prosciutto, baked in homemade tomato sauce, served over rigatoni.

Allegrini Valpolicella; Italy

  • Vodka Rigatoni 25

    Rigatoni pasta sauteed in a pink blush vodka cream sauce with peas & prosciutto (pork)

Add Chicken 7 | Add Shrimp 11

Josh Cellars Cabernet; North Coast, California

  • Chicken Francese 31

    Boneless breast of chicken, egg batter dipped, sauteed in a light lemon wine sauce, served over linguine

Add Shrimp 11

Kendall-Jackson Chardonnay “VR”; Vintners Reserve, CA

*Sommelier Wine Suggestions*

Mix of Land & Seafood

Sub Whole Wheat pasta $4.00. Sub Gluten Free pasta $5.00

  • Seabass Livornese 49

    Chilean sea bass sauteed with fresh tomatoes, clams, mussels, & shrimp in a red garlic olive oil sauce served over linguine.

Beaulieu Vineyard Cabernet; Napa Valley, California

  • Branzino 47

    Fresh Branzino fillet, butterflied & broiled, sauteed with a white wine garlic & extra virgin olive oil sauce, accompanied with zucchini

Sonoma Cutrer “RRR” Chardonnay; Russian River Ranches, Sonoma County

  • Grilled Fillet of Salmon 34

    Fresh wild Scottish salmon over spinach, topped with mustard dill sauce (Gluten Free)

Alfredo Roca Pinot Noir; San Rafael, Argentina

  • Pappardelle Short Rib 32

    Fresh pappardelle pasta served with a rich & tender short rib ragu, slow braised to perfection with red wine, aromatic herbs & tomatoes, topped with a touch of grated parmigiano Reggiano

Alfredo Roca Pinot Noir; San Rafael, Argentina

  • Braised Short Rib 38

    Braised, slow roasted short rib, cauliflower truffle puree, tamari roasted cippolini onions, sauteed tri color cauliflower topped with gremolata

Alfredo Roca Pinot Noir; San Rafael, Argentina

  • Veal Osso Bucco 38

    Traditional Italian 16oz bone-in veal shank, served over parmesan risotto & broccolini, sauteed in a chardonnay vinaigrette

Prosecco; Veneto, Italy

  • 7/8oz Lobster Tail Single 60 | Double 90

    Served with potatoes of the day

Sonoma Cutrer “RRR” Chardonnay; Russian River Ranches, Sonoma County

  • Bone-In Veal Milanese 39

    Bone in veal chop, french style, basted in butter & herbs, topped with arugula salad with bruschetta, grilled lemon & crystal sea salt (Parmigiana style with linguine – Add $5)

Tinazzi, Dugal, Ca De Rocchi; Italy

  • Scallops Risotto 48

    U10 Scallops broiled or fried served over a white wine creamy risotto (Gluten Free If Broiled).

Sonoma Cutrer “RRR” Chardonnay; Russian River Ranches, Sonoma County

  • Chilean Sea Bass Aqua Pazza 40

    Fresh fillet of sea bass sauteed in a white wine garlic sauce with asparagus & cherry tomatoes (Gluten Free)

Chateau Ste. Michelle Reisling; Columbia Valley, Washington

  • Shrimp & Salmon Amalfi 43

    Jumbo shrimp stuffed with crabmeat filling, wrapped with a salmon fillet, baked & topped with a lemon saffron sauce, accompanied with sauteed broccolini

Chateau Ste. Michelle Reisling; Columbia Valley, Washington

Steaks, Chops & Turf

Served with potato of the day and soup or house salad. Add $3.00 Caesar All Grilled at Your Temperature: RARE – Cool Red Center • MEDIUM RARE – Warm Red Center • MEDIUM – Warm Pink Center • MEDIUM WELL – Slightly Pink Center • WELL – Little to No Pink

  • 20oz Angus Prime Rib 45

Josh Cellars Cabernet; North Coast, California

  • 8oz Filet Mignon 52

Beaulieu Vineyard Cabernet; Napa Valley, California

  • 12oz NY Sirloin Strip 41

Louis Martini Cabernet; Sonoma, California

  • 18oz Delmonico Ribeye 79

Domaine Bousquet Organic Malbec; Argentina

  • Lamb Chops Alla Girglia 42

    Served in an au jus demi glaze with mint jelly

Domaine Bousquet Organic Malbec; Argentina

  • Surf & Turf 90

    Choice of filet mignon or prime rib, served with a single lobster tail

Beaulieu Vineyard Cabernet; Napa Valley, California

  • 24oz Bone-In Ribeye 105

Beaulieu Vineyard Cabernet; Napa Valley, California

The image displays five cuts of steak cooked to different levels (rare, medium rare, medium, medium well, and well done) stacked vertically, accompanied by a brief description of the color and doneness for each level.

Sharable Options

  • Lobster Mac & Cheese 24
  • Eggplant Parmigiana 10
  • Truffle Risotto 18
  • Truffle Steak Fries 10
  • Broccolini 11
  • Side of Pasta 10

    Vodka, Alfredo, Marinara, Ragu)

Sides

  • Spinach 7
  • Mushrooms 76
  • Onions 7
  • Asparagus 7
  • Broccoli Rabe 11
  • Potato of the Day 4
  • Baked Potato 4

Enhancements

  • Oscar Style 20
  • Rossini Sauce 6
  • Melted Gorgonzola 6
  • Grilled Shrimp (1) 5.5
  • Homemade Meatball (2) 8
  • U10 Scallops (1) 5.5
  • Crabmeat 20
  • 5oz Crab Cake 22
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