Our Menu
Appetizers
Eggplant Parm App
Asiago Meatballs
Garlic Shrimp in the Pan
Ahi Tuna Arrabiata
Rapi, Garlic, & Sausage
Mussels
“Exploding” Little Necks
Risotto Milanese
Insalata
Simple Arugula Salad
Beet Salad
Arugula Milanese
Burrata
Pasta & a Few Entrees
Angus Short Rib Bolognese
Ziti Gorgonzola
Crazy Alfredo
Maine Lobster Ravioli
Scallops Fra Diavolo
Fusilli, Rapi and Sausage
Fettuccine Carmine
Chicken Parm
Entree Eggplant Parm
Fruitti Di Mare
Spaghetti & Clams
Penne alla Vodka
Tonno Siciliano 2.0
Spaghetti & Meatballs
Cacio e Pepe
Palermitana
Specials
Appetizer, Pasta, Entree
Sausage & Yellow Squash App
Rigatoni Amatriciana
As you all know by now, the cost of everything is skyrocketing. All the products that we use at Carmine have increased in cost dramatically. As an alternative to raising prices, we are suggesting a 3% kitchen appreciation fee that goes directly to our kitchen staff. This fee supports our kitchen staff's hard work. This appreciation fee does not represent a tip, gratuity, or service charge for our front of house staff. This fee will be applied to each in-house dining bill to allow our kitchen staff to share in the restaurant's success. We implemented the fee to keep up with the increased cost of living. Most importantly this fee goes directly to the kitchen staff. As opposed to a general price increase that would not benefit as directly. The fee is voluntary. If you wish to not pay it, please let your server know and we will be happy to remove it for you. Thank you for your continued patronage and support. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Food prepared in our restaurant may contain the following ingredients: milk, eggs, wheat, peanuts, and tree nuts. If you have a food allergy, please notify your server!
Vino Bianco
Pinot Grigio, Campagnola "Il Vignale", Friuli
Gavi, La Raia, Piedmont
Soave Pieropan
Vermentino, Pala, Sardegna
Albariño, La Caña, Rias Baixas
Sauvignon Blanc,Pascal Jolivet "Attitude", Loire, France
Chardonnay, Bon Anno, Los Carneros
Zonin Prosecco Mini Split
Sparkling Brut Rosé, Vivante
Chardonnay, Cakebread Cellars, Napa
Jean - Noel Haton, Blanc De Blancs Brut, Champagne
Vino Rosso
Sangiovese Blend, Umberto Cesari "Moma", Romagna
Susumaniello, Masseria Li Veli, Puglia
Toscana Rosso, Erik Banti "Carato"
Pinot Noir, Suvali, Napa
Pinot Noir, Kate Arnold, Willamette Valley
Chianti, Fattoria Veroni "Idomi", Toscana
Chianti Riserva, Fattoria Veroni "Quona", Ruffina
Montepulciano d'Abruzzo, Terra D’ Aligi “Tatone”
Cabernet, Mercer Horse Heaven Hills, Columbia Valley
Sangiovese, Castello Banfi "Rosso Di Montalcino", Tuscany
Barolo, Violetta, Piedmont
Rodney Strong Symmetry 2017
Cabernet, Honig, Napa 2021
Barolo, Giacomo Borgogno & Figli, Langhe
Amarone, Campagnola, Italy (house favorite)
Pinot Noir, Domaine De Montille, Bourgogne, 2020
I’l Borro Toscana 2019
Brunello di Montalcino, Piancornello, Tuscany, 2016
Super Tuscan, Tenuta San Guido Guidalberto, Toscana IGT
Cabernet, Silver Oak, Alexander Valley, 2019
Cabernet, Caymus, Napa 2020
Cabernet, Plumpjack, Oakville 2019
Bertani Amarone Della Valpolicella Classico, 2011
Cabernet, Caymus Special Select, Napa 2018
Cabernet Savignon, Cakebread Cellars "Dancing Bear", Howell Mountain, 2020
Super Tuscan, Tenuta San Guido "Sassicaia", Toscana IGT, 2020
Red Blend, Joseph Phelps “Insignia”, Oak Knoll 2019
Rose
Bertani Bertarosa
Cocktails
Lemon & Sage Fizz
Pear Ginger Martini
Blood Orange Reviver
Spicy Sicilian
Sparkling Raspberry Sangria
Carmines Spicy Margarita
Carmine’s Barrel Aged Paper Plane
Barrel Aged Boulevardier
Luxardo Old Fashioned
Espresso Martini
Tiramisu Martini
Cafe’ Coretto
Menu
Fiddlehead IPA
Stowe Tips Up Cider
Night Shift Nite Lite
Peroni
Maine Lunch IPA
True North Belgian Ale
Founders Porter
As you all know by now, the cost of everything is skyrocketing. All the products that we use at Carmine have increased in cost dramatically. As an alternative to raising prices, we are suggesting a 3% kitchen appreciation fee that goes directly to our kitchen staff.
This fee supports our kitchen staff's hard work.
This appreciation fee does not represent a tip, gratuity, or service charge for our front of house staff.
This fee will be applied to each in-house dining bill to allow our kitchen staff to share in the restaurant's success.
We implemented the fee to keep up with the increased cost of living.
Most importantly this fee goes directly to the kitchen staff.
As opposed to a general price increase that would not benefit as directly. The fee is voluntary. If you wish to not pay it, please let your server know and we will be happy to remove it for you. Thank you for your continued patronage and support.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Food prepared in our restaurant may contain the following ingredients: milk, eggs, wheat, peanuts, and tree nuts. If you have a food allergy, please notify your server!