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 Lightly floured to order, flash fried in peanut oil and served with
cocktail sauce. |
9 |
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 Steamed Prince Edward Island mussels with white wine, fresh tomato
and garlic, finished with sweet butter.
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10 |
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Grilled seasonal vegetables surrounding a grilled polenta cake, with
fresh mozzarella and tomato basil sauce.
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10 |
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Large parmesan encrusted shrimp over mesculin greens with balsamic
remoulade sauce
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11 |
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A combination of our bruschetta and calamari.
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9 |
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 Rustic style country bread brushed with olive oil
and grilled, topped with roma tomatoes, red onion, romano cheese and
drizzled with garlic olive oil.
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8 |
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A combination of our homemade meatballs and Italian sausage, served
on a bed of marinara with roasted peppers.
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8 |
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Tossed in our honey garlic dressing and included with every
entrée.
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Crisp cuts of Romaine lettuce tossed in our own house Caesar
dressing.
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4 |
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Slices of tomato with fresh mozzarella drizzled with olive oil,
balsamic vinegar and fresh cracked black pepper. Garnished with
fresh basil.
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8 |
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The following entrées
include garlic mashed potatoes and Chefs' vegetable du jour, with
the exception of entrees that arrive with pasta as your starch.
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Select cuts of veal shank in rich brown braising sauce with a hint
of orange zest. Chef Bryan's signature braising makes this the most
tender ever tasted.
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32 |
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 Veal medallions pounded thin, sautéed and deglazed
with marsala wine and finished with a demi glace, mushrooms and a
touch of sweet butter.
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23 |
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Veal medallions pounded thin, sautéed, deglazed with white wine and
lemon. Finished with capers and sweet butter.
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23 |
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Veal medallions pounded thin and sautéed in a touch of olive oil and
deglazed with white wine and finished with portabella, roasted
red pepper and fresh cream.
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23 |
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 An 8
ounce USDA choice beef filet encrusted with Italian seasonings, lightly floured, pan-fried until golden and baked to desired
doneness. Topped with sweet butter and fresh lemon.
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33 |
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USDA Choice filet, grilled and served with a port wine mushroom
sauce.
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33 |
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Grilled USDA filet topped with Matre'd butter and served with
grilled vegetables. No starch included.
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33 |
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For
an additional $1.50 items may be prepared Blackened
(encrusted with a spice blend and seared in a cast iron pan topped
with blackened butter) or Au Poivre (peppercorn encrusted and
grilled) |
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Grilled Chilean Sea Bass topped with Matre'd butter and served with
mixed grilled vegetable. No starch included.
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31 |
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Grilled filet of salmon served over fettuccine pasta with three citrus sauce.
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20 |
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Sautéed Tilapia topped with sun dried tomato sauce Served over
fettuccine spinach pasta
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22 |
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 Served with fettuccine, vegetable du jour and finished with olive
oil, fresh diced tomatoes, garlic and fresh basil.
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31 |
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Two 8 oz. pork chops served with garlic whipped potato and vegetable
du jour. Finished with a honey pear sauce.
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23 |
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 16 oz.
Veal chop grilled and served with garlic whipped potato, vegetable du jour
and finished with a red wine portobello cream sauce.
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39 |
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16 oz. certified black angus strip steak topped with Matre'd butter served with garlic whipped potato and
vegetable du jour.
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38 |
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Mesculin greens tossed with artichoke hearts, roasted red peppers,
teardrop tomatoes, olives, walnuts, bacon, bleu cheese, fresh
mozzarella, fontinella cheese, balsamic vinaigrette and topped with
a grilled chicken breast.
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17 |
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Fresh chicken breast lightly floured and sautéed, deglazed with white wine and lemon, finished with capers and sweet butter.
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18 |
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Sautéed chicken breast with artichoke hearts, fresh tomato,
prosciutto ham, garlic and fresh basil, deglazed with white wine and
finished with sweet butter.
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21 |
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Classic pan fried breast of chicken deglazed with marsala wine
and finished with demi glace, mushrooms and a touch of sweet butter.
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18 |
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Sweet Italian sausage, roasted red peppers and fresh basil in a
creamy tomato sauce tossed with linguine.
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18 |
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 Grilled chicken and
sautéed shrimp, with roasted peppers and fresh basil, tossed with
bow tie pasta in a shrimp cream sauce.
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20 |
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Pear tomatoes and fresh basil sauce with portabella mushrooms and
roasted red peppers tossed with penne pasta.
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14 |
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Served with Meatballs 18 |
Italian Sausage 18 |
Combination 18 |
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Shrimp, grilled vegetables, olive oil and fresh basil served with
fettuccine pasta.
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22 |
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A classic simply made with imported parmesan, fresh cream and sweet
butter.
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16 |
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Served with
Chicken 18 |
Served with Shrimp 21 |
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Sweet lobster meat tossed in alfredo sauce with fettuccine pasta.
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31 |
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Alfredo sauce with prosciutto ham, peas and a touch of garlic, tossed
with fettuccine pasta
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19 |
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Cheese tortellini tossed in a basil cream sauce with
portabella mushrooms, artichoke hearts, prosciutto ham and a touch
of garlic.
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19 |
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Rigatoni Pasta tossed with a traditional Veal meat sauce.
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19 |
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Notice: Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of food borne illness. |
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Inform
your server about any food allergies.
Please, no separate checks. 20% gratuity will be added for
parties of six or more.
$5.95 plate charge for split entrées as each plate
receives a full vegetable and starch.
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PLANNING A PARTY, RECEPTION OR GATHERING? |
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Call 262-245-9665 for Reservations |
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Menu items and prices are
subject to change without notice. All menu items are subject to
availability.
For the most up-to-date information contact Cafe Calamari prior to
dining.
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Cafe Calamari Highway 67 &
Geneva Street Williams Bay, Wisconsin 262-245-9665
Email:
info@cafecalamari.com
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