Cafe Pitti Menu

Rich and velvety lobster soup, slowly simmered and finished with cream and delicate herbs.

Served over balsamic dressed baby greens, tomato and remoulade sauce

Fresh creamy burrata over hothouse tomato slices and prosciutto with chopped basil, basil coulis and balsamic reduction.

Sopressata, prosciutto, bresaola and capocollo with bocconcini mozzarella, parmigiano reggiano, brie and goat cheese. Served with house pressed crostini, spiced seasonal marmalade and cherry peppers.

Tender beef meatballs in a creamy peppercorn sauce with paprika, port wine, scallions and leeks, served with roasted potatoes.

Diced tomatoes, celery, red onions, rock shrimp served over arugula and half Hass avocado, soused with scallions lemon mayo sauce.

Thin slices of raw filet mignon over organic baby arugula, finished with Parmigiano shavings and Alba white truffle oil.

Our signature crispy golden fried calamari, lightly breaded and served hot from the kitchen.

Traditional rice and cheese balls. Served over tomato romesco sauce

Served over honey lemon greens and side of aurora remolaude sauce

Red cabbage, organic baby arugula, goat cheese, walnuts, dried cranberries with honey, lemon, ginger dressing

Baby greens, tomato slices, red onions, black olives, shredded parmigiano cheese.

Brick oven roasted beets with baby greens, gorgonzola cheese and walnuts covered with balsamic gorgonzola creamy

Roasted garlic, grated romano & parmigiano cheese, fresh romaine covered with thin parmigiano shavings

Baby arugula tossed with roasted cremini mushrooms and lemon-pepper olive oil, finished with grated and shaved Parmigiano.

6 oz roasted NY strip steak with melted Fontina, caramelized red onions, roasted mushrooms, basil and balsamic coulis.

Chilled lobster with Boston lettuce, diced tomatoes, red onions and celery in a lemon-scallion mayo, served on a toasted brioche roll.

7 oz roasted NY strip steak with wild mushrooms and Fontina-mozzarella fondue over a tomato base.

Shrimp and crab meat with red onions, diced tomatoes and remoulade sauce over a light tomato-mozzarella base.

Wood-fired white pizza topped with smoked and shredded mozzarella, cremini mushrooms, Parmigiano shavings and white truffle oil.

Wood-fired pizza with shredded mozzarella, a blend of sweet and spicy sausage and Fontina fondue.

Wood-fired pizza on a mozzarella and tomato sauce base, topped with thin-sliced cured beef, figs, creamy artisan burrata, basil and fig sauce.

Classic wood-fired pizza with tomato sauce, fresh mozzarella, basil and kalamata olives.

Cheese tortelloni with creamy leeks & scallions sauce, chicken and prosciutto.

Lobster-filled ravioli in a scallion tomato sauce with a touch of white wine and cream.

Braised veal ravioli, truffle cream sauce seasoned with scallions, leeks, port wine and roasted cremini mushrooms

Creamy mozzarella stuffed ravioli baked with grind beef, carrots, celery, onions, red wine, tomato sauce and cream.

Penne in a creamy truffle sauce with cremini mushrooms, cracked pepper, white truffle oil and fresh black truffle shavings.

Pillowy potato gnocchi with shrimp, fresh lobster and crab meat in a scallion tomato sauce with a touch of white wine and cream.

Wood-fired fillet of salmon, served with fresh tomatoes, red onions, salad and roasted potatoes.

Wood-fired red snapper, served with fresh tomatoes, red onions, salad and roasted potatoes.

Wood-fired tuna steak, served with fresh tomatoes, red onions, salad and roasted potatoes.

Wood-fired Mediterranean sea bass, served with fresh tomatoes, red onions, salad and roasted potatoes.

Fire-roasted NY strip steak, served with roasted Brussels sprouts, red peppers and zucchini.

Fire-roasted rib eye steak, served with roasted Brussels sprouts, red peppers and zucchini.

Fire-roasted lamb chops, served with roasted Brussels sprouts, red peppers and zucchini.