Ristorante Carmelo 25747 Perdido Beach Blvd. Suite 1

Country bread topped with your choice of tomato, mozzarella, fresh basil, or sautéed wild mushrooms

Fried calamari served with marinara or Tuscan cream dipping sauce

Beef steak tomato, mozzarella di bufala, fresh basil, aged balsamic vinegar sprinkled with sea salt and drizzled with extra virgin olive oil

CAB beef tenderloin with arugula, lemon, capers, hot sauce, garlic aioli, & Parmesan.

Lightly breaded, pan-fried ciabatta bread stuffed with mozzarella & prosciutto. Served with marinara sauce

Native mussels sautéed with fresh garlic and extra virgin olive oil and white wine. Served with crostini

Cured meats, gourmet cheese, assorted fruit, and hot crostini bread

Shrimp sautéed in butter, garlic, and white wine. Served over crostini

Prepared fresh daily with market-fresh ingredients

Rustic country soup made from the stock of prosciutto, beans & pasta

Romaine lettuce tossed with Caesars dressing, topped with croutons & shaved Parmigiano

Mix of garden fresh greens, radicchio, arugula, romaine, endive, grape tomatoes & pecorino with bits of imported dry salami and our house salad dressing

Seasonal greens, tomato, red onion, and Carmelo's famous house salad dressing

A specialty of the house! Penne rigate, porcini mushrooms, sausage, broccoli, sun-dried tomato, and capers

Penne rigate in a light cream, vodka, and tomato sauce

Spaghetti with pancetta, onion, egg yolk, grated grana padano

Abruzzese chitarra-cut pasta with wild mushrooms, and sausage with white truffle oil

Served with tomato sauce, fresh basil, and pecorino

Gnocchi sautéed with capers, sun-dried tomatoes, mushrooms, and veal

Pasta layered with egg, veal, beef, pork, mozzarella, ricotta, and tomato sauce

House-made spaghetti chitarra with pancetta, pecorino, red pepper flakes, onion, and crushed tomato sauce

Fusilli in a cream sauce with bel paese and pecorino cheeses and crema di tartufo Nero

Linguine with clams from the sea and mushrooms from the mountains

Baked eggplant layered with a light tomato sauce and mozzarella cheese

Pappardelle in a rich cheese sauce of Romano, gorgonzola, bel paese and parmigiano

Veal and chicken sautéed with butter, white wine, broccoli, and cheese, pan tossed with penne rigate

Tomato sauce with veal, pork, & beef meatballs

Tortellini, fresh pesto creme sauce with pine nuts, basil, Parmigiano, and extra virgin olive oil

Fresh from the market, shrimp, clams, mussels, filet of sole, calamari, and scallops in a light marinara sauce. Served over pappardelle

Shrimp sautéed with butter and garlic in a white wine sauce. Served over spaghetti

Wild salmon marinated and grilled. Served with Italian white bean salad and grilled asparagus

A specialty of the house! Calamari, imported baby clams, fresh shrimp, and filet of sole in a rich tomato sauce over pappardelle pasta

Veal, sautéed mushrooms in a sweet marsala wine sauce. Served with linguine

Lightly dusted veal sautéed with butter, capers, shallots, white wine, and freshly squeezed lemon juice. Served over angel hair pasta

Prepared alla limone, veal rolled and stuffed with prosciutto and mozzarella, mushrooms, and a citrus white wine sauce. Served with angel hair pasta

Breaded veal cutlet topped with a light tomato sauce and mozzarella cheese

Veal topped with mozzarella, fried sage in a white wine sauce served with angel hair pasta

Grilled new York sirloin topped with a dolce gorgonzola sauce served with linguine

Grilled New York sirloin steak topped with a spicy marinara sauce, mushrooms, capers anchovies & olives served with linguine

Boneless chicken breast sautéed with artichoke hearts and mushrooms in a light lemon sauce

Chicken breast, sautéed mushrooms in a sweet marsala wine sauce. Served with linguine

Boneless chicken, asparagus, olives, artichoke, anchovy, and roasted tomato. Served with a house salad

Boneless chicken breast topped with prosciutto and mozzarella, spicy marinara sauce, fresh mushrooms and black olives

Boneless chicken breast topped with prosciutto and mozzarella, olives, sun-dried tomatoes, fried artichokes, and white wine sauce

Baked chicken cutlet topped with a light tomato sauce and mozzarella cheese

Crisp hand-rolled pastry shell filled with sweet ricotta cheese, chocolate, and vanilla. Dipped in pistachio nuts. Dusted with powdered sugar and cinnamon

Chef's dessert selection is made fresh daily

Traditional lemon ricotta cake with limoncello cream cheese frosting and blueberry curd

"Cooked cream" - made of cream and sugar. Garnished with seasonal macerated berries

Velvety mélange of savoiardi layered cookies with delicately sweetened whipped eggs and mascarpone cheese. Dipped in an espresso and dusting of cocoa powder