Carmelina's

Light, pillowy ricotta gnocchi served with a slow-simmered San Marzano tomato sauce and fresh basil.

Fresh, flaky halibut pan-seared to perfection, finished with a bright and briny lemon-caper butter sauce. Served with roasted asparagus.

Braised veal shanks slowly cooked with vegetables, white wine, and broth. Served with saffron risotto.

Jumbo shrimp sautéed in olive oil with garlic, Calabrian chili, cherry tomatoes, and white wine, tossed with linguine.

Thin-crust pizza topped with mission figs, thinly sliced prosciutto, fresh mozzarella, and a drizzle of balsamic glaze.

Crispy fried eggplant layered with fresh mozzarella, Pecorino Romano, and marinara sauce, baked until golden and bubbly.

Creamy, smooth Italian dessert infused with roasted pistachios, topped with a delicate berry compote and whipped cream.