Flash fried, cocktail sauce, lemon.

Prince Edward Island mussels,
tomato, garlic, butter.

Parmesan polenta sautéed in olive oil with portabella mushrooms, served over a veal Bolognese sauce with fresh mozzarella.

Large parmesan encrusted shrimp over mesculin greens
with balsamic remoulade sauce

A combination of our bruschetta and calamari.

Three jumbo shrimp served with a roasted red pepper pesto cocktail sauce.

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

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

A blend of Ricotta, mozzarella, parmesan, and Romano wrapped in phyllo dough, baked golden served in a fennel infused pomodoro sauce.

Half dozen fresh-shucked oysters on the half shell, served with cocktail sauce, horseradish and lemon.

Half dozen oysters topped with a mixture of spinach, fresh garlic, proscutto, parmesan, pancetta, onions, sweet butter, olive oil and panko crumbs.

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Tossed in our honey garlic dressing with raisins,
walnuts, croutons and red onions.
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.

Mesculin green tossed with artichoke hearts, roasted red peppers, teardrop tomatoes, olives, walnuts, bacon, bleu cheese, fresh mozzarella, fontinella cheese, balsamic vinegarette. Topped with:

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The following options include chef’s potato and vegetable du jour, with the exception of entrees that arrive with pasta as your starch.

16 oz. center cut Provini veal chop served potato and vegetable du jour, topped with matre'd butter or prepared Sicilian style

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 mushrooms, 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 gorgonzola cippolini onion sauce.

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

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

Twin 8 oz. pork chops served with potato and vegetable du jour.
Finished with honey pear sauce.

For an additional 2.00 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 served with fettuccine, vegetable du jour and finished with olive oil, fresh diced tomatoes, garlic and fresh basil.

Grilled Chilean Sea Bass topped with matre'd butter and
served with mixed grilled vegetables. 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 fresh spinach fettuccine

Pan seared jumbo scallops served over garlic whipped potato, topped with sautéed shrimp, and a lemon buerre blanc.

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

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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 butter.

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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Feel free to substitute gluten-free pasta with any of the pasta below for 1.95

Sweet Italian sausage, roasted red peppers and fresh basil
in a creamy tomato sauce atop 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 4

Combination 4

Shrimp and assorted seasonal vegetables sautéed in extra virgin olive oil with fresh garlic and basil, tossed with gluten-free pasta.

Rigatoni pasta tossed with traditional veal sauce.

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

Prince Edward Island mussels, shrimp, calamari, and King crab simmered in a fennel infused pomodoro sauce, served over linguine

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

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

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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.

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

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: Click here to send us an email

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