**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

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

Spinach Salad with Skirt steak 32

Spinach salad with mushroom, bacon and Parmesan dressing topped with a eight ounce grilled skirt steak

**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

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 41
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

__Creekstone Farm Prime rib eye Bearnaise 48__
Grilled 18 oz natural rib eye steak topped with Bearnaise butter served with garlic mashed potatoes and vegetables

Lamb au Porto 42
Four grilled chops of Australian 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

Ask your server for our dessert menu

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

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.

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 15
Braised heart of romaine, artichoke heart, roasted pepper, Shitaki mushroom, hearts of palm, fresh Mozzarella, topped with virgin oil and Balsamic glaze

Lasagna 24
Made with lean tenderloin cuts of beef, baked with Marinara and Mozzarella cheese

Fettuccine Alfredo 24
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 39
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

Lobster Sophia 41
Two 5 oz Bahamian tails sauteed in a lobster cream sauce over linguine pasta

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

Ask your server for our dessert menu


**

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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