Carino's Nuovo Italian Cuisine 9524 Blind Pass Road #6

Colossal shrimp sauteed in our house lemon butter, served with house-made garlic bread

Crimini mushrooms filled with leek sand fennel sausage, served in a marsala broth with chianti glaze

Stuffed with artichokes, sun-dried tomatoes, herbs, parmesan, and served ina garlic tomato broth with saffron butter.

Heirloom tomatoes with walnut-crusted burrata, finished with white apricot balsamic and cherry balsamic glaze

House-made tortellini filled with herbed ricotta, tossed in a truffle walnut sauce with pancetta.

Delicate ricotta pillows served in Nonna's marinara, finished with pine nuts, cheese and fresh basil

Seared tuna with chianti glaze, watermelon, marinated radish arugula, black garlic puree and watermelon white balsamic vinaigrette.

sous vide octopus with chianti-apricot glaze, served with garlic anchovy mousse, rosemary crackers, and celery root puree

Large egg yolk raviolo in green peppercorn brown butter, finished with crispy fried sage.

Lemon pistachio vinaigrette with pine nuts, pancetta and served with spring mix

Melon balls, melon purees, spring mix with melon glaze, prociutto pistachios, honey, and canalope vinegarette

Romaine, beets, red onion, cherry tomatoes with house made roasted tomato vinaigrette.

Romaine lettuce, parmesan cheese, garlic croutons, creamy house-made, caesar dressing black pepper.

mascarpone cream, espresso-soaked lady fingers, coffee chocolate sauce

dates, amaretto sauce, walnuts, nutmeg, whipped ricotta, honey bowl

Light ricotta cake with fresh orange

Trifle Pistachio Cream in limoncello cake

Chocolate-coated huselum cake with praline sauce

Black garlic puree, whipped ricotta, Kent demi-glaze, morel mushrooms, and celery root puree, finished with rose-shaped beet ravioli garnish.

Squid ink pappardelle with sous vide octopus, sautéed in garlic, lemon, and fresh hers, finished in a bold arrabbiata tomato suace.

Slow-simmered top round rolled with prociutto, pine nuts, herbs, and aged cheeses, served in our house Sunday sauce over fresh linguine.

Red wine-braised beef cheek served over herbed risotto with a savory Sauvignon demi-glace.

A rich, slow-simmered sauce of spare ribs , ground beef, and pork layered with fresh pasta, creamy bechamel, ricotta, parmesan and herbs.

Slow-braised pork in red wine tomato sauce, tossed with fettuccine, roasted cherry tomatoes, and finished with crumbled goat cheese.

Pork braised in balsamic, dates, apricots, and honey, served over creamy goat cheese polenta with broccolini and finished with an apricot white balsamic glaze.

Pan-seared skin-on snapper with sun-dried tomato pesto crust, served with house-made pappardelle, roasted tomato butternut squash sauce, and broccolini.

Stuffed red grouper with parmesan, olives, peppers, leeks, and crab, served with black garlic puree, broccolini, ricotta mashed potatoes, and lemon garlic butter.

Mini meatballs, sweet italian sausage, mozzarella, and parmesan in vodka sauce, finished with whipped garlic ricotta

Mini-meatballs, veal, sausage, beef with braised pork spare ribs, served over house-made rigatoni and topped with whipped roasted garlic ricotta.

Creamy herbed risotto with butter-poached lobster tail, oyster mushrooms, sun-dried tomato pesto, and lemon herb butter.

Saffron risotto with garlic sauteed spinach, topped with U-10 seared scallops, lobster butter, and finished with a delicate egg yolk garnish.

Select pour size: Glass, 1/2 Carafe, or Carafe

Select pour size: Glass, 1/2 Carafe, or Carafe

Select pour size: Glass, 1/2 Carafe, or Carafe