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The French Menu: Appetizers

Escargot a la Bourguignonne 14
Traditional oven baked in garlic butter and parsley served with grilled toast

Bouchee of Brie 15
Baked creamy Brie cheese wrapped in pastry, served on a bed of caramelized pear slices and fresh raspberry sauce

Coquilles ST Jacques 16
Fresh jumbo sea scallops baked in a mushroom bechamel, broiled with Gruyere cheese

The French Menu: Salads

Goat Cheese Salad 15
Belgium endive, micro greens, crumbled goat cheese, Prosciuto di Parma, roasted pine nuts, pistachios, and pecans topped with an orange blossom vinaigrette.
Picture on our Yelp page

**Lobster Salad 22**
Belgium endive, mixed green and avocado tossed in a
French mustard vinaigrette topped with a steamed six
ounces Bahamian lobster tail

Garden Salad 8
Crispy garden greens, mushroom, vine ripe tomato and red onion with a Balsamic vinaigrette
Picture on our Yelp page

Caesar Salad 10
With grilled chicken 15
With three grilled jumbo shrimp 17

The French Menu: Entrees

Crepe di Mare 25
Thin crepe filled with scallops, shrimp and mushrooms in a Chardonnay Bechamel sauce

Salmon Francaise 29
Grilled filet of Scottish salmon topped with a lemon butter Chardonnay wine sauce, served with Jasmine wild rice and asparagus.

Dover Sole Almandine 46
Imported, lightly floured, pan sauteed in butter and a touch of lemon, prepared table side, served with Jasmine wild rice and a vegetable medley.

Veal Forestierre 35
Scallopini of veal sauteed in a Brandy cream sauce with exotic mushrooms, served with Jasmine wild rice and a vegetable medley.

Filet Mignon au Cognac 40
Pan seared nine oz center cut tenderloin of Black Angus beef topped with a Cognac cream sauce served with garlic mashed potatoes and a vegetable medley.
Picture on our Facebook page

Dry aged Prime bone in NY strip steak 56
Grilled 18 oz steak topped with Bearnaise butter served with garlic mashed potato and vegetables

Dry aged bone in Wagyu Rib Eye 69
Grilled 20 oz steak topped with Bearnaise butter, served with garlic mashed potato and vegetable medley
this japanese method of raising cattle and dry aging brings and extra tenderness and superior marbling

Steak Frites 34
Grilled Wagyu skirt steak served with truffle French fries

Lamb chops au Porto 51
Four grilled chops of American Lamb topped with a Port wine glaze, served with a creamy risotto and a vegetable medley

Click here for the early dining Menu at Di Mare Vero Beach

The French Menu: Desserts

Ask your server for our dessert menu

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

The Italian Menu: Appetizers

Beef Carpaccio 15
Paper thin sliced, olive oil, scallions, Shitaki mushroom and shredded Parmesan
Picture on our Pinterest page

Calamari Fritti 14
Fresh tender rings fried served with a spicy Marinara

Burrata Mozzarella Caprese 14
Creamy center Mozzarella cheese with fresh basil, olive oil, caramelized onions, braised tomato and balsamic glaze.

The Italian Menu: Salads

Garden salad 8
Crispy garden greens, mushroom, vine ripe tomato and red onion with a creamy parmesan dressing
Picture on our Yelp page

Di Mare Salad 16
Braised heart of romaine, artichoke heart, roasted pepper, Shitaki mushroom, hearts of palm, fresh Mozzarella, topped with virgin oil and Balsamic glaze

The Italian Menu: Entrees

Lasagna 25
Made with lean tenderloin cuts of beef, baked with Marinara and Mozzarella cheese

Fettuccine Alfredo 25
( with homemade pasta add $10)

Picture on our Instagram Page
Egg noodle pasta sauteed in cream, butter, sherry and Parmesan cheese
Add grilled breast of chicken 6
Add three grilled jumbo shrimp 12

Linguine Bolognese 25
Ground tenderloin of beef, celery, carrot & onion cooked in Marinara sauce with herbs & red wine over linguine pasta

Chicken Parmesan 25
Boneless breast lightly battered, topped with Marinara sauce and baked with Parmesan cheese, served with linguine pasta.

Shrimp Fra Diavolo 29
Wild blue diamond jumbo shrimp sauteed in a spicy Marinara sauce over linguine pasta.

Veal Picatta 29
Scallopini of veal sauteed in lemon butter, green olives and capers, served with Jasmine wild rice and a vegetable medley

Risotto di Mare 40
Jumbo shrimp, sea scallops, Virginia clams and mussels sauteed in a light Chardonnay cream sauce over risotto.

Veal chop Marsala 44
Grilled 16 oz Royal Deutsche veal, topped with a Marsala wine and mushroom sauce served with garlic mashed potatoes and vegetables

Zuppa di Mare Luciano 39
Jumbo shrimp, scallops, mussels and clams sauteed in garlic oil and Chardonnay over linguine pasta
(add five ounces Florida lobster tail) 59

Click here for the early dining Menu at Di Mare Vero Beach

The Italian Menu: Desserts

Ask your server for our dessert menu

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

Click here for the early dining Menu at Di Mare Vero Beach

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