Grotta Capri

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GROTTA CAPRI HAS CLOSED DOWN The Management would like to Thank All Our Loyal Customers for their Loyalty and Support for the last 60 years Grazie Piero & Sonia

Grotta Capri Museum Frame

Thank

You

for

Dining

Grotta Capri

Starters

Starters

Garlic Bread .......................................................................................... 4

Herb Bread ............................................................................................... 4

Bruschetta .............................................................................................. 7

Italian Salad ................................................................................. 8

Mediterranean Salad ...................................................... 11

Rocket and Parmesan Salad ................................ 14

French Fries (chips) ........................................................ 8

Oysters 1/2 Dozen Dozen

Natural ....................................... 14 .................................... 24

Kilpatrick ................................. 15 ................................... 26

Mornay ........................................ 16 ................................... 27

Combination ....................... 4 + 4 + 4 .. ........ 27

Pasta

Pasta

CANNELLONI RICCOTTA ............................................................................ 17 22

Home made crepes filled with ricotta & spinach

GNOCCHI GORGONZOLA .......................................................................... 18 24

Potato dumplings, pine nuts, gorgonzala, parmesan & cream.

FETTUCINE NEPTUNE ........................................................................... ....... 19 29

Blue swimmer crab meat & North Queensland king prawns

SPAGHETTI MARINARA ....................................................................................... 23 28

Fresh seafood mix of the day, poached with garlic and shallots..

LINGUINE CAPO di MONTE ........................................................................ 23 28

Sauteed with king prawns, smoky bacon, chilli and shallots in a light tomato sauce.

PENNE PRIMAVERA ................................................................................................. 18 25

Bacon, mushrooms, shallots & peas in a white wine & cream

ITALIAN VEGETARIAN RISSOTO ....................................................... 18 23

fresh vegetables of the day in a vegetable stock

Mains

Scaloppine alla Grotta Capri .......................................................... 28

veal with truffled buttons and porcini mushrooms

Scaloppine Marsala ....................................................................................... 27

veal with caramelised shallots in a marsala reduction.

Scaloppine Mare Monte ......................................................................... 29

veal with Queensland Banana prawns

Scaloppine Pizzaiola .......................................................................................... 27

veal with garlic, olives, cappers, tomato

Pollo Allessandro ........................................................................................................ 28

chicken with roasted red peppers in a brandy,

Pollo Savoia ........................................................................................................... 28

chicken breast flamed with brandy & orange zest

Twice cooked Lamb Shanks .............................................................. 26

Lamb grilled then oven braised in a shiraz sauce

Seafood

SALMONE 'Al Capone' ........................................................................................................ 29

Fresh salmon grilled fillet with garlic, shallot, olives, napolitana sauce & white wine.

BARRAMUNDI "TRIMBOLE" ................................................................................. 33

wild caught Northern Territory Barramundi & prawns poached with garlic, basil, chilli, tomato & white wine

GAMBERI alla GRIGLIA ...................................................................... ........................... 29

BBQ king prawns served on a rice pilaf with a fresh Samoriglio dressing (lemon, parsley & extra virgin olive oil)

'THE MOBSTER' ................................ Half 37 ................ Whole 65

Lobster Mornay served with rice pilaf

GROTTA MOB .............................. (minimum 2 people) ...................... 130

Two tiers - hot & cold seafood platter

Cold plate: half lobster; king prawns, crab, smoked salmon, & natural oysters; Hot plate: BBQ king prawns, mussels, garlic prawns, fish fillet, fried calamari & grilled octopus