Carbone Miami

Thinly sliced raw beef tenderloin dressed with cold-pressed olive oil, aged Parmigiano-Reggiano shavings, and fresh microgreens.

Roasted red and golden Sicilian beets tossed with fresh citrus segments, salted pistachios, wild arugula, and whipped ricotta cheese.

Charred tender octopus tentacle served over a savory pizzaiola sauce made with San Marzano tomatoes, capers, and wild oregano.

Thinly sliced baby eggplant and zucchini flash-fried and marinated in red wine vinegar, garlic, and fresh mint leaves.

Tender fried calamari rings tossed with sweet roasted peppers, spicy pepperoncini, and garlic-infused butter.

Thinly sliced 24-month aged Prosciutto di Parma paired with fresh cream-filled buffalo mozzarella and extra virgin olive oil.

Fresh littleneck clams baked on the half-shell with seasoned herb breadcrumbs, garlic, white wine, and lemon butter.

Thick-cut house-cured Italian pancetta seared until crispy on the outside, finished with an aged balsamic glaze drip.

Classic Italian soup loaded with slow-simmered garden vegetables, ditalini pasta, and sweet white beans in a rich tomato broth.

Chopped crisp iceberg, radicchio, Genoa salami, provolone cheese, chickpeas, and cherry tomatoes tossed in house oregano dressing.

Thick slices of vine-ripened heirloom tomatoes paired with fresh cream burrata, basil, and aged balsamic glaze.

Prepared tableside with crisp romaine hearts, egg yolk Caesar dressing, toasted garlic croutons, and warm white anchovies.

Delicate handmade tortellini pasta filled with savory veal and ricotta cheese, tossed in a slow-cooked Bolognese meat ragù.

Handmade egg ravioli pockets filled with sweet Maine lobster meat, served in a velvety saffron tomato cream sauce.

Al dente linguine pasta tossed with sweet littleneck clams, white wine, garlic, fresh parsley, and crushed red pepper.

Angel hair pasta simply prepared with extra virgin olive oil, toasted garlic, chili flakes, and fresh Italian parsley.

Ear-shaped orecchiette pasta tossed with house-made fennel sausage crumbled with charred broccoli rabe and Pecorino Romano.

Spaghetti noodles coated in a spicy, savory sauce of San Marzano tomatoes, black olives, capers, garlic, and anchovies.

Carbone's iconic large tube rigatoni pasta tossed in a velvety, spicy Calabrian chili tomato vodka cream sauce.

Fresh egg fettuccine ribbons tossed with sautéed wild mushrooms, thyme, garlic butter, and white truffle oil.

Classic spinach pasta sheets layered with rich Bolognese meat ragù, creamy béchamel sauce, and melted mozzarella cheese.

Pan-seared Chilean sea bass served with crisp fennel, cherry tomato reduction, capers, and lemon herb butter.

Wild-caught salmon fillet baked with a seasoned garlic-herb breadcrumb crust, served in a white wine lemon butter sauce.

Jumbo prawns sautéed with garlic, white wine, fresh lemon juice, butter, and parsley, served with grilled artisan bread.

Whole sweet Maine lobster served over delicate pasta in a fiery, spicy tomato chili sauce infused with fresh basil.

Pan-seared Dover sole fillet prepared tableside with capers, brown butter, fresh parsley, and bright lemon sauce.

Grilled whole Mediterranean sea bass cooked over open flame, finished with extra virgin olive oil, sea salt, and lemon.

Tender milk-fed veal cutlets pan-seared in a rich sweet Marsala wine reduction with roasted wild mushrooms.

Massive bone-in veal chop pan-fried until crispy, topped with house tomato sauce and melted fresh buffalo mozzarella.

Pan-sautéed chicken breast with sweet onions, prosciutto di Parma, fresh sage, and a silky white wine sauce.

Crispy roasted chicken pieces tossed with sweet and spicy cherry peppers, Italian sausage crumbles, and garlic sauce.

Thick double-cut pork chop charred on the grill, served with sweet pickled bell peppers and savory pan drippings.

Char-broiled double-cut Colorado lamb chops seasoned with rosemary, garlic, and an aged balsamic reduction drip.

Prime 16oz dry-aged ribeye steak pan-seared and finished with classic Diane cognac-peppercorn cream sauce.

Slow-roasted tender pork ribs glazed in a sticky, sweet-and-spicy red cherry pepper sauce.

Massive 40oz dry-aged prime porterhouse steak broiled to perfection, sliced for sharing, served with garlic herb butter.

Sautéed wild broccoli rabe with garlic cloves, extra virgin olive oil, and crushed red pepper flakes.

Crispy layered potato cake infused with duck fat, garlic, fresh rosemary, and sea salt.

Sweet sweet corn kernels charred in butter and finished with shaved black truffle and Parmigiano cheese.

Sautéed wild mushrooms with garlic, fresh flat-leaf parsley, butter, and a dash of white wine.

Tender baby artichoke hearts pan-roasted with lemon juice, extra virgin olive oil, and fresh herbs.