Fratellis Ristorante

$39 Per Person

Restaurant will donate $5 from each dinner sold. Food Bank will provide 15 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)
• Patio Dining

First Course

Artichoke Soup

Homemade cream based artichoke soup.

Heirloom Beet Salad

Strawberries, citrus, arugula & goat cheese with red and golden beets.

Truffle Capellini Pasta

Italian black truffles table shaved over Capellini pasta in a truffle butter sauce.

Second Course

Redfish

6 oz. Grilled Redfish topped with jumbo lump crab meat served with sautéed spinach & garlic, parmesan risotto, in a white wine lemon butter sauce.

Black Linguini

Black linguini tossed with preserved lemons, topped with tomatoes, and jumbo lump crab meat. Garnished with celery leaves and a lemon butter sauce.

Chicken Piccata

7oz. of chicken Piccata served with pasta aglio and seasonal vegetables.

Third Course

Tiramisu

Layers of mascarpone, espresso soaked ladyfinger biscuits, & whipped cream

Panna Cotta

Vanilla Bean Panna Cotta with Fresh puréed raspberries and peaches

Cannoli

Homemade cannoli shell with sweet Ricotta cheese & chocolate

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)
• Patio Dining

First Course

Mushroom soup

Garnished with mixed mushrooms & Truffle oil

Crispi Calamari

Zucchini, green onions, fried lemon, fried basil, green beans & aglio olio

Pear Salad

Poached pears, melted gorgonzola, spinach, arugula & sherry vinaigrette

Second Course

Mediterranean flatbread Pizza

Homemade flatbread with cheeses, olives, tomatoes, balsamic & baby arugula

Kathy Ruiz’s Pasta

Penne pasta tossed with 1330 sausage, grilled chicken tomatoes, fresh jalapeno peppers & lite cream sauce GF option available

Salmon Mostarda

Grilled with seasonal vegetables, sun dried tomatoes & whole grain mustard sauce with spaghetti aglio e olio

Third Course

Tiramisu

Layers of mascarpone espresso soaked ladyfinger biscuits & whipped cream

Meyer lemon Tart

Sugar crust, torched meringue, candied lemon zest and raspberries

Panna Cotta

Vanilla Bean Panna Cotta with Fresh puréed raspberries and peaches

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.