2014 Miami Spice Menu

LUNCH MENU

appetizer
(choice of one)
buonissima! mozzarella anacapri
fresh mozzarella infused with flavors of olive oil and
basil over sliced ripe tomatoes with prosciutto di Parma,
artichoke hearts, Kalamata olives and sun dried tomatoes.
tuna tartare
choppet fresh tuna with sweet corn, over arugula.
eggplant rolatini
rolled layer of eggplant, filled with ricotta andmozzarella
brushed with tomato sauce and baked to perfection.
main course
(choice of one)
gnocchi stuffed with truffle
stuffed potato gnocchi filled with truffle fonduta
on a bed of brown butter and sage.
duck confit cannelloni
duck confit wrapped in fresh made pasta, topped with
creamy porcini mushrooms sauce and melted mozzarella.
pork rib-eye ponce
the other white meat, very tender rib-eye topped with 
caramelized onions and gorgonzola cheese.
tilapia
sautéed filet tilapia, serve with lemon, parsley
and rosemary over sautéed summer vegetable.
dessert
(choice of one)
cannoli siciliani, ricotta cheese cake
or
sorbetto of the day.
 

DINNER MENU
appetizer
(choice of one)
burrata
burrata cheese is a rare delicacy is filled with a creamy
panna that oozes out when cut. Incredibly fresh, buttery,
and rich. It is served with sweet Amarena cherries,
sundried tomatoes and aged Balsamic di Modena.
meatballs and sausage
house made meatballs and sausage, served in
Marsala wine sauce, mushrooms and onions.
seared scallops
the velvety tenderness of lightly seared scallops, Balsamic
glaze dressing, over fresh arugula in a citrus dressing.
main course
(choice of one)
fiocchi (fee o key)
purse-shaped pasta filled with fresh pears and four
cheeses, robiola, grana padana, ricotta and taleggio,
served in our sweet gorgonzola dolce sauce.
branzino
mouth watering branzino (Mediterranean sea-bass), serve with
lemon, parsley and rosemary over sautéed summer vegetable.
New Zealand lamb chops
cooked to perfection, served over baked
polenta and mint au-jus.
lobster tail
rich, velvety lobster tail served over lemon zest risotto.
pork shank ossobuco
a classic dish, this unique cut of pork shank is marinated in
a special blend of seasonings, then slowly cooked to bring
out plenty of mouth-watering "bone in" flavor. It's slightly
sweet and wonderfully succulent. And talk about tender…
the meat falls right off the bone! served over fregola.
dessert
(choice of one)
chocolate anacapri, tiramisú
or
profiteroles.

Pasta Day

PINECREST - CORAL GABLES - MIAMI SPRINGS Tuesday Pasta Day! Greetings! October 25, is the world pasta day, but at Anacapri is every Tuesdays is Pasta Day Yes Tuesday is BACK as "Pasta Day"@ Anacapri Rock Your Rigatoni! Break out your bucatini. Lounge with your linguine. Twist your fusilli. Shake your orecchiette. Bend your spaghetti. Tuesday is Pasta Day at Anacapri. The world's best comfort food. Tuesday Pasta Day gives us a perfectly good reason to eat macaroni for lunch or dinner. why don't you indulge in some pastas today right here at Anacapri LUNCH or DINNER all day $10.00 for pasta. Yes we are crazy our prices are insaaane!" only $10.00. Dine in Only and not combine with other specials and no Share Cravings: Sunday Dinner Italian-Style Mamma Ragu: Our traditional Neapolitan Sunday complete dinner start with extra large Giuseppe Cocco penne pasta, large meatball, Italian sausage and Bracciole "roller up thin beef with pine-nut, prosciutto, raisins and pecorino", in our slow cooked gravy. Served with a family style salad to fallow. A glass Chianti or Pinot Grigio choice of Espresso, American coffee or Cappuccino with Italian Biscotti, or Cannoli. SUNDAYS ONLY Advance reservations are recommended. "Mamma will only be making one pot every Sunday so it will be first come first serve". RECIPE Hey, come over, learn something. ... You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs and bracciole; heh? ... And a little bit o' wine. An' a little bit o' love, and that's my trick. Giuseppe Zuozo