Stuffed Portabello Mushroom

A 3 inch in diameter portabello mushroom is stuffed with jumbo crabmeat a touch of paprika, olive oil and broiled to perfection

Open Face Seafood Ravioli

A combination of orange roughy, lobster and shrimp in a brandy cream sauce, served between two large thin layers of ravioli shells and topped with a touch of sauce.

Sea Scallops

Large sea scallops sauteed is a touch of olive oil, then flambéed with brandy, sherry, white wine and a medley of vegetables

Shrimp Reganati

Butterflied large gulf shrimp sautéed in butter, brandy, garlic and topped with seasoned breadcrumbs and broiled to the golden color.

Jumbo Colossal Crabmeat

Served with two sauces: a classic cocktail sauce and a dry mustard sauce.

Carpaccio

Paper thin slices of filet mignon are topped with diced onions, capers, baby arugula, shaved grana padano cheese and drizzled with extra virgin olive oil.

Apple Salad

Fresh spring mixed lettuce with diced golden apples, caramelized walnuts, crumbled gorgonzola cheese, diced red onions in a raspberry vinegar and extra virgin olive oil dressing.

Baby Arugula Salad

Fresh baby arugula tossed with diced red onions, grape tomatoes in an aged balsamic red wine vinegar, extra virgin olive oil and shaved grana padano cheese.

Spring Baby Spinach

Spring baby spinach tossed with toasted pine nuts, cran raisin, crumbled feta cheese, in a aged balsamic red wine vinegar and extra virgin olive oil.

Veal Chop

Butterflied bone chop charbroiled with garlic, rosemary and sage.

Veal Tenderloin

Tenderloin of veal in a black truffle sauce with brandy, black peppercorn, and a barolo wine sauce.

Broiled Swordfish

A 1 1/2 inches thick center cut fresh swordfish, seasoned with paprika, lemon, olive oil and a touch of white wine, topped with diced red onions and capers

Grilled Chilean Sea Bass

Chilean sea bass grilled over an open fire and served over a bed of pasta puttanesca

Lobster Tettrazzini

Two six ounce cold water lobster tails are removed from the shell and cut into bite size pieces then sautéed in a brandy based cream sauce with a touch of garlic and tomato

Frutta di Mare with Al dente Paccheri Pasta

Lobster, shrimp, calamari, mussels and clams sautéed in a touch of garlic, olive oil, white wine and served with fresh cherry tomatoes and al dente paccheri pasta.

Rack of Lamb

Baby rack of lamb is marinated with rosemary, garlic and sage, then grilled to perfection and served with risotto, baby arugula, shaved grana padano cheese and a drizzle of black truffle oil.

Surf and Turf

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Da Mimmo Prices in Baltimore, MD 21202

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