Lightly floured to order, flash fried in peanut oil and served with cocktail sauce.

Steamed Prince Edward Island mussels with white wine,
fresh tomato and garlic, finished with sweet butter.

Grilled seasonal vegetables surrounding a grilled polenta cake,
with fresh mozzarella and tomato basil sauce.

Large parmesan encrusted shrimp over mesculin greens
with balsamic remoulade sauce

A combination of our bruschetta and calamari.

Rustic style country bread brushed with olive oil and grilled, topped with
roma tomatoes, red onion, romano cheese and drizzled with garlic olive oil.

A combination of our homemade meatballs and Italian sausage,
served on a bed of marinara with roasted peppers.

Back to the top

Tossed in our honey garlic dressing and included with every entrée.

Crisp cuts of Romaine lettuce tossed in our own house Caesar dressing.

Slices of tomato with fresh mozzarella drizzled with olive oil, balsamic vinegar and fresh cracked black pepper. Garnished with fresh basil.

Back to the top

The following entrées include garlic mashed potatoes and Chefs' vegetable du jour, with the exception of entrees that arrive with pasta as your starch.

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.

Veal medallions pounded thin, sautéed and deglazed with marsala wine and finished with a demi glace, mushrooms and a touch of sweet butter.

Veal medallions pounded thin, sautéed, deglazed with white wine and lemon.
Finished with capers and sweet butter.

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.

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.

USDA Choice filet, grilled and served with a port wine mushroom sauce.

Grilled USDA filet topped with Matre'd butter and served with grilled vegetables.
No starch included.

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)

Grilled Chilean Sea Bass topped with Matre'd butter and
served with mixed grilled vegetable. No starch included.

Grilled filet of salmon served over fettuccine pasta with three citrus sauce.

Sautéed Tilapia topped with sun dried tomato sauce
Served over fettuccine spinach pasta

Served with fettuccine, vegetable du jour and finished with olive oil,
fresh diced tomatoes, garlic and fresh basil.

Two 8 oz. pork chops served with garlic whipped potato and vegetable du jour. Finished with a honey pear sauce.

16 oz. Veal chop grilled and served with garlic whipped potato,
vegetable du jour and finished with a red wine portobello cream sauce.

16 oz. certified black angus strip steak topped with Matre'd butter
served with garlic whipped potato and vegetable du jour.

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.

Back to the top

Fresh chicken breast lightly floured and sautéed, deglazed with
white wine and lemon, finished with capers and sweet butter.

Sautéed chicken breast with artichoke hearts, fresh tomato, prosciutto ham,
garlic and fresh basil, deglazed with white wine and finished with sweet butter.

Classic pan fried breast of chicken deglazed with marsala wine and
finished with demi glace, mushrooms and a touch of sweet butter.

Back to the top

Sweet Italian sausage, roasted red peppers and fresh basil
in a creamy tomato sauce tossed with linguine.

Grilled chicken and sautéed shrimp, with roasted peppers and fresh basil,
tossed with bow tie pasta in a shrimp cream sauce.

Pear tomatoes and fresh basil sauce with portabella mushrooms
and roasted red peppers tossed with penne pasta.

Italian Sausage 18

Combination 18

Shrimp, grilled vegetables, olive oil and fresh basil served with fettuccine pasta.

A classic simply made with imported parmesan, fresh cream and sweet butter.

Sweet lobster meat tossed in alfredo sauce with fettuccine pasta.

Alfredo sauce with prosciutto ham, peas and a touch of garlic,
tossed with fettuccine pasta

Cheese tortellini tossed in a basil cream sauce with portabella mushrooms, artichoke hearts, prosciutto ham and a touch of garlic.

Rigatoni Pasta tossed with a traditional Veal meat sauce.

Back to the top

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

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.

PLANNING A PARTY, RECEPTION OR GATHERING?

Call 262-245-9665 for Reservations

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.

Cafe Calamari
Highway 67 & Geneva Street
Williams Bay, Wisconsin
262-245-9665
Email: info@cafecalamari.com

Back to the top