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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 toast

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 - $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: The Ultimate Caesar Salad Book"

PASTA'S

Linguine Bolognese 25
Ground tenderloin of beef,veal and Italian sausage celery, carrot, onion cooked in a Marinara and Cabernet Sauvignon sauce over linguine pasta

Lasagna Supreme 25
Beef Tenderloin, veal, sweet Italian sausage baked with ricotta and mozzarella cheese with Marinara sauce

MEATS AND POULTRY

Breast of chicken Parmesan 25
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
Scallopini of fresh veal ( cut in house) sauteed in lemon, butter, capers and Chardonnay sauce, served with angel hair pasta and vegetables

Veal Parmesan 30
Large egg washed and breaded cutlet of veal topped with Marinara sauce and baked with Parmesan and Mozzarella cheese, served with linguine pasta


_ Veal Marsala 31_*
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Scallopini of veal sauteed in a sweet Marsala wine sauce, served on a bed of angel hair with vegetables

Filet Mignon au Cognac 41
Pan seared nine ounce center cut tenderloin of Black Angus topped with a Cognac cream sauce, served with roasted potatoes and vegetables

Veal chop Forrestierre 42
Grilled sixteen ounce grass fed veal topped with a Brandy cream and exotic mushroom sauce, served with roasted potatoes and vegetables

Dry aged bone in Wagyu Rib Eye 79
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
Grilled filet of Scottish salmon topped with a lemon butter Chardonnay wine sauce, served with Jasmine wild rice and vegetables

Shrimp Fra Diavolo 29
Four wild jumbo shrimp sauteed in a spicy Marinara sauce over linguine pasta.

Fresh seared jumbo scallops 35
Four seared large scallops topped with a lobster beurre blanc and serves with rice and spinach

Fresh fish of the day ( market price)

Dover Sole Almandine 46
Imported from Holland sole lightly floured, pan sautéed in butter and lemon, topped with a lemon beurre blanc sauce, prepared table side and served with wild rice and vegetables

Ask your server for our dessert menu

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Plate sharing charge for all entrees is $ 6 and for all salads $3

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