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 - $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, 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
Filet Mignon au Cognac 41
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
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
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
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
Click here for the early dining Menu at Di Mare Vero Beach
Shrimp Fra Diavolo 29
Four wild jumbo shrimp sauteed in a spicy Marinara sauce over linguine pasta.
Fresh seared jumbo scallops 38
Four seared large scallops topped with a lobster beurre blanc and serves with rice and spinach
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
Twin Bahamian tails 45
Two six ounces tail roasted with herb butter, served with angel hair topped with lobster beurre blanc and sautéed vegetables
Click here for the early dining Menu at Di Mare Vero Beach
Ask your server for our dessert menu
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Plate sharing charge for all entrees is $ 6 and for all salads $3
