Capri

Name: Capri
Address: 6825 Redmond Dr., 22101, VA, 22101
Telephone: 703-288-4601

6825 Redmond Dr., McLean, VA 22101, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Lunch Menu

SELECTED RECIPES, SOUPS & SALADS

Short pasta & cannellini beans in a lime & thyme broth

Baby escarole

with petite meatballs prepared in vegetable broth, served with flavored croutons

Eggplant Parmigiana

individually baked with tomato sauce, parmesan cheese & mozzarella

Mixed organic greens

tossed in aged balsamic vinegar & virgin olive oil, served with pan-fried buffalo mozzarella topped with butter, lemon & parsley dressing

Rucola salad

with prosciutto, Bresaola Sopressata & sliced parmigiano

“Capri”

rucola, radicchio mais, sliced fennel, cherry tomatoes, diced fresh mozzarella & black olives tossed with virgin olive oil & and aged balsamic vinegar

Caesar Salads

with your choice of grilled chicken breast, grilled shrimp, or grilled marinated fresh baby calamari

PANINI

Italian mini-baguettes

grilled & brushed in olive oil and garlic served with French fries

Pan-fried chicken breast

encrusted in Parmesan cheese with roasted bell pepper mousse

Buffalo mozzarella Milanese

and chopped baby rucola tossed in virgin olive oil & lemon

Scaloppine of veal “Renato”

served with mixed chopped organic greens tossed in olive oil & vinegar

PASTA

Linguine “Steve Yeonas”

prepared with prosciutto, spring onions, shrimp & roasted bell peppers, tossed in olive oil, basil & garlic

Spaghetti Carbonara

prepared with a sauce of egg yolk, Parmesan cheese and a touch of cream sauce

Gnocchi potato dumplings in tomato sauce & basil

topped with diced fresh mozzarella served “au-gratin”

Medium round ravioli

filled with goat cheese, roasted vegetables & basil wrapped in egg dough prepared with Mascarpone cheese sauce

Tortellini

filled with meat, served with veal ragu sauce

Homemade white & green angel hair pasta

served with Italian peeled tomato sauce

Medium-square crabmeat ravioli wrapped in lemon, cracked pepper dough

served with mild Fra-Diavolo sauce

Jumbo round poached seafood ravioli

scented with lemon & white wine, wrapped in herb-flecked dough, served with lobster sauce

SEAFOOD

Prince Edwards mussels in a peeled tomato sauce

served with pesto-toasted bread

Filet of Tilapia

with tomato sauce, basil, capers & black olives

Pan-fried calamari & angel hair zucchini

served with tomato sauce & a touch of crushed red pepper

Atlantic Salmon in white wine sauce & cherry tomatoes

Baby calamari & mussels

sautéed in mild Fra-Diavolo sauce, served with peas and pesto-toasted bread

MEAT

Scaloppine of veal encrusted in Parmesan cheese

sautéed in olive oil & fresh herbs, served with organic greens tossed with virgin olive oil & lemon

Deboned veal shank

prepared with a reduction of red wine, serve with a veal ragu sauce

Scaloppine of chicken breast “Donna Lina”

sautéed in virgin olive oil and butter with organic greens tossed in virgin olive oil and aged balsamic vinegar

Tegamino of homemade petite meatballs

prepared with shallots, tomato sauce & basil, topped with diced mozzarella “au gratin”

Fresh calf liver “Henry Barratt”

prepared with a reduction of white wine & Vidalia onions

Grilled Italian mild sausage

served with spinach, sautéed with olive oil, garlic & crushed red pepper

DESSERT MENU

Lemon Tartufo

Cannoli

Cappuccino Truffle

Tiramisu

Chocolate Mousse Cake

Wild Strawberry Cake

Lemon or Peach Ripieno

Assorted Gelati & Sorbetti

Dinner Menu

APPETIZERS

Assorted crostini of goat cheese, fresh roasted bell peppers mousse, pate o

Eggplant Parmigiana in tomato sauce, basil & mozzarella

Fresh pan-fried mozzarella

served with roasted bell peppers mousse

Broiled asparagus

topped with Parmesan cheese, served with mixed greens tossed with lemon & virgin olive oil

Pan-fried fresh baby calamari & angel hair zucchini

Antipasto of roasted bell peppers, prosciutto, mozzarella & imported Cerign

marinated in fresh herbs & virgin olive oil

Fresh roasted bell peppers

prepared with fresh herbs, garlic & black olives, sautéed in olive oil with aromatic bread crumbs, “au-gratin”

Bresaola filled with mild Gorgonzola & Mascarpone cheese

encrusted with walnuts over rucola tossed in virgin olive oil and lemon

SOUPS

“Mama Carmela”

escarole in a reduction of vegetable broth with petite homemade meatballs

Short pasta & cannellini beans in lemon-thyme broth

served with flavored croutons

SALADS

“Positano”

organic greens, radicchio, mais & cherry tomatoes, tossed with house vinaigrette

“Capri”

rucola, radicchio mais, sliced fennel, cherry tomatoes, diced fresh mozzarella & black olives, tossed with virgin olive oil & and aged balsamic vinegar

“Ischia”

rucola with goat cheese, encrusted with toasted walnuts & honey, tossed in virgin olive oil and lemon

“Tricolore”

rucola, radicchio, endive & cherry tomatoes, tossed with house dressing

PASTA

Risotto of the day

please ask the server

Jumbo round poached seafood ravioli

scented with lemon & white wine wrapped in herb-flecked dough, served with light Fra-Diavolo sauce

Homemade white & green angel hair pasta

served with fresh tomato & basil sauce

Ravioli dumplings

filled with lobster meat & shrimp in a lobster sauce

Medium square crabmeat ravioli

wrapped in cracked pepper dough served with lobster & saffron sauce

Farfalle “bow tie” pasta

with fresh Atlantic salmon, served with a reduction of shallots, vodka & cream sauce

Rigatoni

tossed in a veal ragu sauce with eggplant, mozzarella & basil

“Mama Carmella” Homemade Recipe

white & green angel hair, with sliced prosciutto & baby peas in Mascarpone cheese sauce, served “au-gratin”

Linguine

with shrimp, calamari, mussels, & clams served with a reduction of fish fumet & saffron in a mild Fra-Diavolo sauce

Homemade Agnolotti

filled with fresh spinach, imported ricotta & Parmesan cheese in a light cream sauce

Pappardelle

wide shaped fettuccine prepared with veal ragu & sliced deboned Ossobuco

Gnocchi “au-gratin”

potato dumplings in a peeled tomato sauce topped with mozzarella & Parmesan cheese

Spaghetti

with Maryland jumbo lump crabmeat in white wine reduction & fresh spinach

Linguine

with fresh baby clams tossed in fresh fish fumet, white wine & cherry tomatoes

FISH

“Sparus Aurata” Sea Bream or “Branzino” Rockfish

marinated in fresh herbs, deboned & topped with virgin olive oil & lemon, served with grilled mixed vegetables

Zuppa di Pesce

mussels, clams, calamari, shrimp & tilapia prepared in a reduction of fish fumet, white wine, peeled tomatoes & saffron sauce, served with toasted bread

Atlantic salmon

sautéed with Italian peeled tomato sauce, capers & black olives

"Burt Rosecan" Jumbo shrimp

encrusted in flavored bread crumbs, broiled & served with mild Fra-Diavolo sauce

Maryland jumbo lump crabmeat & shrimp cake

sautéed in virgin olive oil, served over sautéed spinach with crushed red peppers & garlic

Center-cut grilled swordfish

cooked medium rare, topped with virgin olive oil & lemon

MEAT

Large escalope of veal Milanese

pounded thin, encrusted in flavored bread crumbs, pan-fried in olive oil served with rucola & cherry tomatoes