39 / 92
favorito del capitano
(a
ppetizers
, s
oups
& s
alads
)
a
ntipasti
Marinated Olives, Tomato and Zucchini Tartar, Sicilian Fig
Olive Basil Tapenade, Eggplant Caponata, Roasted Pepper
alla Nonna, Cured Prosciutto, Mushrooms and Marinated
Vegetables, Served with Grilled Italian Bread
i
l
c
apitano
’
s
s
ignature
a
rancini
Fried Risotto Balls, Piled High with Baby Arugula and
Shaved Parmesan Cheese, Served over
Tomato Sauce
p
armigiana di
m
elanzane
(Eggplant Parmigiana)
Breaded Eggplant, Baked with Fresh Mozzarella and
Anchovy Tomato Sauce, Served with Shaved Parmesan,
Cherry Tomatoes and Fried Basil
(Also available as an
entrée)
c
alamari
f
ritti
Crispy Calamari Rings, Topped with Cured Tomatoes,
Charred Lime and Sea Salt, Served with Marinara Sauce
n
onna
’
s meatballs
(Grandma’s Recipe)
Hand made with Olive Oil Sautéed Garlic and Onion,
Baked with Fresh Mozzarella, Served over the Captain’s
Tomato Sauce
m
inestroni
Vegetable Soup with Beans and Rustic Spices, Served with
Mascarpone Cream and Drizzled with Pesto Sauce
i
nsalata
c
aprese
(Tomato, Mozzarella, Basil)
The Colors of Italy, Sliced Tomato and fresh Mozzarella,
Served with Cracked Peppercorn, Basil, Pesto Purée,
Balsamic Vinaigrette and Extra Virgin Olive Oil
i
l
c
apitano
’
s
f
avorite
i
nsalata
d
i
r
ucola
Traditional Italian Salad, Baby Arugula, Cherry Tomatoes
and Parmesan Cheese, in a Sorrento Lemon Limoncello
Dressing
i
nsalata
c
aesar
Our Signature Caesar Salad – Crispy Hearts of Romaine
Tossed in Traditional Dressing, Served with Anchovy Fillet,
Freshly Made Croutons and Shaved Parmesan Cheese
(e
ntrees
& p
astas
)
i
l
c
apitanos
’ s
ignature
d
ish
Each Cucina del Capitano also features a signature entrée
inspired by the captain’s treasured family recipe that’s
been handed down for generations. And while each dish is
different, rest assured it’s a mouth-watering Italian classic
that we’re sure your family will enjoy!
n
onna
’
s
l
inguine
& m
eatballs
(Grandma’s Recipe)
Hand Made with Olive Oil-Sautéed Garlic and Onion,
Baked with Fresh Mozzarella, Served Over Linguine al
Dente with the Captain’s Tomato Sauce
s
paghetti
c
arbonara
One of Our Most Highly Requested Dishes, First Served by
Carnival Nearly 40 Years Ago Aboard the TSS Mardi Gras
in the Flamingo Dining Room – Spaghetti al Dente Tossed
with Cream, Diced Pancetta Bacon, Onion and Garlic,
Served with Fried Oregano and Shaved Parmesan Cheese
p
ollo
p
armigiana della
c
ucina
(Chicken Parmigiana)
Cucina’s (Our Kitchen’s) Favorite – Breaded Young Chicken
Breast, Baked with Mozzarella Cheese in Marinara Sauce
b
istecca
alla
g
riglia
*
Italian Expression of the Classic New York Sirloin Steak,
Seared and Served with Grilled Tomato,
Pearl Onions, Garlic Confit, Fried Thyme and Parsley
b
rasato
al
b
arolo
From Our Port of Livorno, Piedmont’s own Braised
Short Ribs in Rich Red Barolo Wine Sauce, Topped with
Crusted Almond’s and Olive Oil Cream
g
amberetti
a
lla
p
izzaiola
(Grilled Shrimp)
Grilled Shrimp with Stewed Mushrooms and Peppers.
Served over the Captain’s Tomato Sauce, topped with
Garlic Foam, Charred Lemon and Parsley
s
almone
a
lla
g
riglia
Hand-Trimmed Grilled Salmon Fillet Served with Roasted
Potatoes, Endive, Charred Tomato and Lemon
(s
ides
)
Herbed ZuccHini & TomaToes
rosemary PoTaToes
sPagHeTTi WiTH caPTain’s TomaTo sauce
broccoli WiTH PePeronaTa
*
Public health advisory: consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase
your risk for foodborne illness, especially if you have certain
medical conditions.
Cucina del Capitano