Caffe Di Notte

- Soup: potatoe malanga cream
- Crab croquettes: wrapped in provolone cheese with a lobster sauce
- Tuna tar tar raw with sesame seed, onions, and avocado in a sweet chili poki sauce
- ⁠Burrata mozzarella with a fig apricot glaze
- ⁠Fried jalea with snapper calamari and shrimp over lime juice

Main course

- Pear Asiago cheese raviolis with a sage and almond amaretto sauce with short rib and peppers
- ⁠Branzino filet with a calamari and leeks bisque over asparagus risotto
- ⁠Halibut blackened with a shrimp scampi sauce
- ⁠Chilean sea bass with a lobster and asparagus cream
- ⁠Tuna blackened with a rare center in figs and apricot glaze
- ⁠Salmon sugar crusted with a pistachio and Nutella glaze
- ⁠Filet mignon grilled with the sweet fig and apricot glaze
- ⁠Pork chop stuffed with prosciutto and mozzarella with the Nutella and pistachio sauce
- ⁠Venison rack with a green peppercorn and gravy glaze
- ⁠Ribeye steak with green peppercorn and gravy glaze
- ⁠Veal chop in a black pepper and mushrooms Demi glaze
- ⁠Cowboy steak with black peppers and mushroom Demi glaze

🇮🇹 ❤️

Today’s specials
Appetizers

-Soup potato malanga cream
-Goat cheese jalapeno croquette,fried crispy in honey mustard sauce
-Pulpo carpaccio with arugula salad in lemon olive oil dressing
-Fried cheese with shrimp tempura in a chambor teriyaki glaze
-Shrimp and snapper jalea with cilantro and lime juice
-Lobster bites tempura with sweet chilli glaze

Main course

-calamari ink Ravioli stuffed with crab meat in basil pesto sauce with mushrooms and shrimp
-Branzino filet in lobster sauce with risotto
-Grouper filet in a cucumber and prawn bisque
-Sea bass in a shrimp and porcini mushroom bisque
-Salmon sugar crusted in apricot passion fruit glaze
-ahi tuna blackened with the chambor teriyaki glaze
-Filet mignon grilled in a chambor teriyaki sauce
-Tomahawk with bone in a red peppercorn demiglaze
-Ribeye steak with the red pepper corn Demi glaze
-Venison rack with red pepper corn Demi glaze

Today’s specials
Appetizers

-Soup potato malanga cream
-Mahi fish croquette,fried crispy in honey mustard sauce
-Wahoo fish ceviche with cucumber, onion, cilantro in lime juice
-Pork belly Masita in black bean purée
-Eggplant stuffed with ricotta cheese in fresh tomato pomodoro sauce
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Main course

-Pappardelle pasta with filet mignon peppers,spinach,and mushrooms in white truffle sauce
-Branzino filet lemon butter with cappers and white wine
-Grouper filet in a smoke tomato cream
-Snapper filet in Shrimp asparagus bisque
-Sword fish blackened with black bean purée
-salmon sugar crusted in glaze made from blueberries and strawberries
-Filet mignon grilled in a apricot sweet pepper glaze
-Tomahawk with bone in a barolo wine and mushroom cream sauce
-Ribeye steak with barolo wine and mushroom cream sauce
-Short rib braised with a rosemary and mushroom sauce

✨ Tonight’s Specials at Caffè di Notte ✨
Join us for an unforgettable dinner experience 🍽️🌙

🍤 Appetizers
• Potato & malanga cream soup
• Crispy crab meat croquette with honey mustard
• Sweet plantain cake stuffed with short rib in papaya-ginger glaze
• Raw tuna carpaccio with sweet chili–soy sauce, arugula & diced mango

🥂 Main Courses
• Branzino filet in rocoto pepper & scallop bisque
• Grouper filet in prawn & cucumber bisque
• Snapper filet in lemon-caper sauce
• Sugar-crusted salmon in pineapple-mango glaze

🥩 From the Grill
• Filet mignon with papaya-ginger glaze
• Tomahawk (bone-in) with chimichurri
• Ribeye with chimichurri & roasted potatoes
• Churrasco steak with grilled shrimp & pico de gallo

🍝 Pasta
• Short rib ravioli in Alfredo-carbonara sauce with shrimp & peppers

Reserve your table & make your night delicious ✨
📍 Caffè di Notte
🍷 See you tonight!

In observance of Independence Day, we will be closed today, Friday, July 4th. We will open tomorrow for dinner at 6 pm.

Merry Christmas to all our amazing customers!

If you need a last-minute gift, we are selling gift cards today, call 305 412 3310 or pass by the restaurant.

Restaurant will be close from today, Dec 24 to January 1st, and will open for business on January 2nd at 6 pm.