Carmine's Italian Restaurant - Atlantic City

Marinated, pan fried, and tossed in lemon butter and herb sauce with a little kick. Served with fresh fennel and Gorgonzola dipping sauce.

Nine thick slices topped with garlic and herb butter.

Fresh clams cooked in your choice of red or white broth, with garlic, white wine and herbs.

Fresh mussels cooked in your choice of red or white broth, with garlic, white wine and herbs.

Stuffed and baked with our seasoned breadcrumbs and chicken stock.

Mushroom caps with sweet Italian sausage and sweet and hot pepper filling.

Fresh calamari lightly dusted in our seasoned flour. Served with spicy marinara sauce on the side.

Mixed greens with diced meats and cheeses.

Mixed greens with celery, onion, black and green olives, cucumbers and tomatoes.

Romaine lettuce tossed with garlic and anchovy Caesar dressing and toasted croutons.

Marinated and served over a bed of arugula.

Topped with cheese over marinara sauce.

Freshly roasted red peppers topped with anchovies and basil herb oil.

Freshly roasted peppers topped with fresh mozzarella, basil and herbed olive oil.

Fresh little neck clams baked with our seasoned breadcrumb mixture and clam broth.

Sliced cherrystone clams cooked in either red or white sauce (garlic, olive oil, fresh herbs and clam broth). Serves four to six.

Shrimp sauteed with fresh garlic and herbs. Served red or white (garlic and oil with a little clam broth and fresh herbs).

Calamari cooked until tender with garlic, fresh herbs, a touch of crushed red pepper, white wine and Italian plum tomatoes.

Sauteed calamari cooked in white sauce with garlic, olive oil, fresh herbs and clam juice.

A mixture of shredded beef, meatballs, pork braciole and Italian sausage slow-cooked in a rich tomato sauce.

Plum tomatoes, white wine, garlic, oil and prosciutto.

Garlic and oil sauce made with olive oil, fresh herbs, fresh garlic and chicken stock.

Seared broccoli spears added to our signature marinara sauce.

White sauce made with garlic and olive oil, chicken stock, and fresh herbs with broccoli spears and Romano cheese.

Chunks of sweet italian sausage and broccoli served in either red or white sauce (garlic and oil, with a little chicken stock and fresh herbs).

Six oversized meatballs made from beef and veal over your choice of pasta. Served with a combination of marinara and ragu red sauces.

Sweet Italian pork sausage links served with ragu and marinara sauce.

Signature sauce consisting of plum tomatoes, olive oil, garlic, fresh herbs and Romano cheese.

Marinara sauce with a touch of cream, prosciutto, broccoli, squash, peas, onions and mushrooms.

Filled with three cheeses and topped with our signature slow-cooked ragu sauce or marinara sauce.

Thick and rich pasta in a buttery white sauce consisting of pork sausage, prosciutto, chicken stock, cannellini beans, broccoli, onions and Romano cheese.

Thin egg crepes filled with a mixture of four cheeses. Baked over a layer of our signature marinara sauce.

Layers of meat, noodles and cheese baked and topped with our marinara sauce.

Plum tomatoes, vodka, onion, garlic, Romano cheese, a touch of crushed red pepper and cream mixed with penne.

Slowly simmered tomato based sauce with ground beef and sweet Italian sausage and vegetables.

Cut chicken on the bone pan fried and tossed in buttery lemon rosemary sauce.

Cut chicken on the bone pan fried and served with roasted peppers, potatoes, and sweet Italian sausage enhanced with sweet pepper vinegar.

Breaded chicken breast pan fried to a crispy golden brown.

Pan-fried breaded chicken cutlet topped with melted mozzarella and served over marinara sauce.

Thinly sliced chicken breast sauteed with fresh sliced mushrooms in a rich veal and marsala wine sauce.

Thin-sliced chicken breast enhanced with a rich lemon butter sauce.

Sauteed chicken breast and prosciutto served over a bed of sauteed spinach. Topped with melted mozzarella and surrounded in a brown sauce.

Breaded veal pan fried to a crispy golden brown.

Breaded veal cutlet pan fried and topped with melted mozzarella served with marinara sauce.

Veal sauteed with fresh mushrooms, served in a rich veal and marsala wine sauce.

Thin-sliced veal enhanced in a rich lemon butter-sauce.

Sauteed veal and prosciutto served over a bed of sauteed spinach. Topped with melted mozzarella and surrounded in a brown sauce.

Shrimp sauteed with garlic and fresh herbs in a marinara sauce with white wine.

Broiled shrimp topped with garlic breadcrumbs and traditional garlic, clam juice, olive oil and sweet butter sauce.

Breaded and pan fried shrimp topped with melted mozzarella and served over marinara sauce.

Shrimp sauteed in spicy marinara sauce with white wine and fresh herbs.

Sauteed with garlic, olive oil and chicken stock.

Spears are seared until brown with garlic, olive oil and chicken stock.

Sauteed with garlic and olive oil.

Lightly battered and fried eggplant, marinara sauce, mozzarella and Romano cheeses piled high and baked.

Red peppers, green peppers and Spanish onions sauteed with garlic oil and fresh herbs.

Four sweet Italian fennel sausages pan-fried.

Six oversized meatballs made from beef and veal. Served with our marinara sauce.

8-10 pieces of freshly baked tomato and onion bread.

Whole loaf of Campobasso bread.

Pint. Carmine's signature marinara sauce.

Half pint. Aged imported Pecorino Romano.

A creamy ricotta cheesecake with a marble pound cake crust. Topped with fresh strawberries.

Campobasso bread soaked in sweet custard and layered with chocolate chunks and golden raisins.

Chocolate coated shells filled with our homemade creamy chocolate chip cannoli cream and dipped in pistachios. Six pieces.

Mascarpone and marsala zabaione layered with cocoa, shaved chocolate and lady fingers soaked in espresso.

A slice of marble pound cake topped with fresh whipped cream, strawberries and pistachios.

Rich, dense, dark chocolate accented with coffee and liquor. Served with fresh whipped cream.

Grey Goose Vodka, Fresh Lemon Juice, Sugar Rim with a Sunken Drizzle of Chambord & Argiolas Mirto Amaro

Knob Creek, Punt e Mes Sweet Vermouth, Bitters

Three Olive's Vanilla Vodka, Borghetti Espresso Liqueur & Fresh Espresso

Broker's Gin, Carpano Antica Vermouth & Campari

Grey Goose Pear Vodka, Canton Ginger, Lemon Juice & Prosecco

Cantaloupe, Martini Bianco Vermouth & Citrus

Mixed Berry, Luxardo Cherry Liqueur & Martini Sweet Vermouth

Pomegranate, Lemon, Lime & Soda

Blueberry-Lime Soda

Crushed Strawberries & Homemade Lemonade

Orange & Pineapple Juice, Raspberry& Soda

Candolini Bianco Grappa, Pineapple Juice, Peach & Fresh Lime

Knob Creek Rye, Martini RossiBianco, Luxardo Maraschino Cherry Liqueur & Lemon Juice

Skyy Citrus Vodka, Lemonade & Muddled Strawberries

Makers Mark, Canton Ginger, Montenegro Amaro& Lemon Juice

Hornitos Silver Tequila, Limoncello & Luxardo Amaretto

Skyy Blood Orange, Fresh Lemon Juice & Cynar

Bacardi Rum, Muddled Blueberries, Mint, Lime Juice & Soda

St. Germain Elderflower Liqueur, Fresh Muddled Strawberries, Lemon & Prosecco

Aperol, Blood Orange, Lemon, Prosecco & Soda

Three Olives Blueberry & Citrus Vodka, Pomegranate, Fresh Lemon & Lime Juice

Tequila Blanco, Mango Puree, Fresh Lime Juice, Orange Juice & Triple Sec

Rich, Ripe, and Dark Blackberry Fruit, with a hint of Tart Cherry, Full Bodied & Big Tannins. Pairs well with Meats, Red Sauce & Marsala Sauce

Delicious Notes of Raspberry, Licorice, Coffee, Fennel, and Dried Cherry. Elegant Tannin Structure that pairs well with Red Meats, Pork, Salami, Mushroom and Spicy Dishes

Refined yet Bold & Velvety. Chocolate, Black Cherries, Plums, Warm Spices with Medium Tannins. Pairs well with Rack of Lamb, Beef Tenderloin & Ragu Dishes

Full Bodied, Wild berry, Licorice, Sour Cherry, Figs. Juicy, Brilliant hues of Red Pepper, Oregano & Espresso. Best with Porterhouse, Fra Diavolo & Marinara

Fresh Squeezed, Lemonade & Peroni