Caffe Abbracci

Name: Caffe Abbracci
Address: 318 Aragon Ave., 33134, FL, 33134
Telephone: 305-441-0700

318 Aragon Ave., Coral Gables, FL 33134, US

• Monday: 11:30AM-12:00PM •Tuesday: 11:30AM-12:00PM •Wednesday: 11:30AM-12:00PM •Thursday: 11:30AM-12:00PM •Friday: 11:30AM-1:00AM •Saturday: 6:00PM-1:00AM •Sunday: 6:00PM-12:00PM •

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Details

Cuisine: Lombardian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

APPETIZERS

CALAMARI & ZUCCHINI

(Marinara Sauce)

CARPACCIO OF SALMON

CARPACCIO OF BEEF

CARPACCIO OF TUNA

MOZZARELLA CAPRESE

CARPACCIO OF BRESAOLA

With Avacado Pear (Air Cured Beef)

SALADS

CAESAR SALAD

With croutons and parmesan slivers

GARDEN SALAD

MAIN COURSE SALADS

TUNA AND ARTICHOKE SALAD

Italian tuna in oil blended with artichokes, served with diced tomatoes an boiled potatoes

BEEF SIRLOIN SALAD

Grilled and marinated iwth roasted reb bell peppers in a raspberry balsamic reduction. Served on a bed of mesclun greens

GRILLED CHICKEN SALAD

Marinated in balsamic vinegar, sundried tomatoes and roasted bell peppers with arugula.

ROASTED SALMON

Served with crumbled Itaian pancetta vinaigrette on a bed of arugula

SEAFOOD SALAD

Served with crumbled Itaian pancetta vinaigrette on a bed of arugula

PASTAS

LASAGNA BOLOGNESE

CANELLONI PORTOFINO

RISOTTO WITH CHAMPANGE

... and baby green peas

PENNE WITH CHICKEN

... with broccoli florets

SPAGHETTI SORRENTINI

... with black olives, capers and roasted tomatoes

WHOLE WHEAT PENNE

... with marinara sauce

SPAGHETTINI WITH SEAFOOD

... with a zesty tomato sauce

ENTREES

CHICKEN ROSMARINO

Breast of chicken with lemon and rosemary. Served with vegetables

TENDERLOIN OF BEEF BAROLO

with red wine and mushrooms sauce. Served with Italian fries

BEEF CHURRASCO MAURO

Skirt steak prepared in a zesty tomato sauce with black olives, red peppers and capers. Served with Italian fries

MAHI-MAHI CITTRICO

Prepared in an orange-lemon sauce. Served with vegetables

RED SNAPPER PICCATA

Prepared in a lemon white wine and capers. Served with vegetables

TILAPIA BELLAVISTA

Prepared with oven roasted tomatoes and relished with fresh herbs. Served with vegetables

VEAL SCALOPPINE CAPRESE

Prepared with white wine lemon sauce. Topped with mozzarella, sliced tomatoes and fresh basil. Served with vegetables

VEAL SCALOPPINE MARSALA

Prepared with portobello mushrooms and sweet marsala. Served with vegetables

DINNER MENU

APPETIZERS

MOZZERELLA CAPRESE

Imported mozzarella with tomatoes, basil and extra virgin olive oil

BEEF CARPACCIO

with parmigiano slivers and olive oil-mustard dressing

WILD STRIPED SEA BASS CARPACCIO

with fennel, sundried tomatoes and Gaeta olives

GOAT CHEESE

blended with sundried tomatoes and a touch of gorgonzola, wrapped in grilled radicchio

FRIED SCAMORZA CHEESE

with green sauce

SAUTEED SEA SCALLOPS

with crispy artichokes and white truffle oil viniagrette

BRODETTO

fresh little neck-clams in simple broth

CALAMARI CROCCANTI

crispy friend calamari and zucchini served with marinara sause

SALADS

ORGANIC BABY GREENS

with anchovy vinaigrette

CAESAR SALAD

with parmigiano slivers and herbed croutons

TRE GUSTI SALAD

Arugula, radicchio, endive and tomatoes

PASTAS

FETTUCCINE BOLOGNESE

with meat sauce in the traditional Bolognese style

AGNOLOTTI KATERINA

homemade agnolotti filled with spinach and ricoota cheese. With a light pink sauce

TORTELLINI TATIANIA

homemade filled with Asiago cheese and pear. With a light champagne pink sauce.

SPAGHETTI

with duck sausages, caramelized onions and diced tomatoes. Drizzled with extra-virgin olive oil

GREEN FETTUCINE

with smoked ham, Treviso radicchio and herbed white truffle oil and a touch of cream

PENNE

with San Daniele Prosciutto, spring peas and cream

BLACK RAVIOLI LOBSTER

homemade black ravioli filled with lobster, with brandy lobster sauce

LINGUINI WITH SEAFOOD

prepared in a tasty tomato sauce with an array of fish and seafood

RISOTTI

PORCINI

lightly sauteed Porcini mushrooms drizzled with white truffle oil

SAFFRON RISOTTO

with shrimp and touch of mascarpone cheese

BLACK RISOTTO WITH CALAMARI RINGS

SEAFOOD

SEA BASS

Pan roasted in an old Port wine reduction, white truffle oil and fresh thyme. Served on a bed of mash potates

TUNA STEAK

grilled and relished with diced tomatoes, fresh basil, touch of onions

YELLOWTAIL SNAPPER

with an emulsion of fresh oregano, parsley leaves, lemon juice and olive oil

SOUTH AFRICAN LOBSTER-TAIL

with citrus and basil sauce, served with black risotto

PAN ROASTED MAHI MAHI

with baby leeks, capers and fresh saffron

PAN ROASTED SALMON

with black plums, peaches and ripe tomato sauce

GRILLED LANGOSTINOS

marinated in fresh herbs, olive-oil, and fresh lemon juice

ENTREES

CHICKEN BREAST

marinated in champagne, mustard and barrel aged balsamic vinegar topped with porcini mushrooms.

DUCK BREAST

Vidalia white onions and prunes. Blended with red wine and mustard served with parmesan risotto

VEAL SCALOPPINE CAPRESE

topped with fresh mozzarella, herbed tomato slices & Fresh Basil

VEAL MILANESA

breaded and served with spaghetti marinara sauce

VEAL CHOP TRICOLORE

pounded, grilled and crowned with marinated tomaties, radicchio and arugula

GRILLED COLORADO LAMB CHOPS

with navel oranges and Gaeta black olives served with Itaian fries

GRILLED SLICED GARLICKY BEEF TENDERLOIN

marinated with Tuscan herbs, served with arugola and shaved parmesan cheese

FILET MIGNON

"Select" (12 oz). Served with Italian fries

NEW YORK SIRLOIN

"USDA Choice " (16 oz). Served with Italian fries

RIB STEAK

with bone, all natural "Brandt Beef" (20 oz) served with Italian fries