Camille's Restaurant

Chef Coccurello's daily selection of cheeses, meats, and accompaniments

Thin sliced beef tenderloin, baby arugula, heirloom cherry tomato, caperberry, shaved Parmigiano Reggiano, whole grain mustard vinaigrette

Colossal Shrimp (3), cocktail sauce, prepared horseradish

Fresh local oysters (6), strawberry mignonette, cocktail sauce, prepared horseradish

Fresh local littleneck clams (8), cocktail sauce, prepared horseradish

Fresh, zesty chilled crab cocktail

Chilled lobster (1), colossal cocktail shrimp (4), oysters (6), littlenecks (8)

Chilled lobster (2), colossal cocktail shrimp (8), oysters (6), Littlenecks (8)

Point Judith fried squid, banana peppers, champagne garlic butter, fresh mint

Gulf shrimp wrapped in Prosciutto di Parma, sambuca flambé, baby spinach, and pignoli

Little neck clams (6) baked with compound butter, seasoned crumbs, and bacon

Fresh oysters (4) baked with béchamel, Pernod and spinach

Jumbo lump crab, jicama slaw, and cilantro vinaigrette

P.E.I. Mussels in zesty broth with lardons, caramelized onion, roasted garlic, and crostini

Eggplant cutlets rolled around blended ricotta, parmigiano, mozzarella, Pomodoro sauce

Char-grilled octopus, toasted hazelnut arugula salad, lemon, extra virgin olive oil, chili oil

Fried panko breaded caciocavallo cheese, basil pesto, heirloom tomato, Pomodoro sauce

Grilled sausage, rabe and white beans finished with Parmigiano Reggiano

Carnarolli rice balls stuffed with blended cheeses, mushroom duxelle, and English peas over Pomodoro sauce with marsala

Our famous made to order pasta and bean soup

Traditional Italian egg-drop soup in chicken broth with capellini and parmigiano

Mixed baby greens, bibb lettuce, honey mustard vinaigrette

Classically prepared Caesar salad with focaccia croutons

Iceberg Wedge, Applewood bacon lardons, tomato, Great Hill Farms blue cheese

Baby beets, kale, walnuts, pickled red onion, D.O.P. gorgonzola dolce, lemon-dijon dressing

Fresh Burrata, sliced tomato, extra virgin olive oil, balsamic reduction, basil

Finely sliced conch marinated with extra virgin olive oil, red onion, Kalamata olives, Queen olives, banana peppers, and red wine vinegar

A Camille's classic, the best on The Hill!

Jumbo gulf shrimp seared in olive oil and tossed with linguine in garlic butter sauce

Jumbo gulf shrimp, pepper flake, Pomodoro sauce, garlic, fresh basil, and olive oil tossed with linguine

Scallops, shrimp, littlenecks, calamari, and mussels stewed in red or white sauce, tossed with linguine

Papardelle tossed in our traditional slow simmered beef, veal, and pork ragù

Fresh rigatoni, roasted eggplant, caramelized onion, and fresh tomato garnished with a dollop of fresh ricotta

Fresh pasta filled with arugula, apple, goat cheese and pecans, tossed with jumbo lump crab, pomodorini, asparagus, and caramelized onion, finished in a lemon butter sauce

Our famous lasagna, layered with Bolognese, sausage, ricotta and mozzarella

Camille's handmade ricotta dumplings tossed with pink vodka cream

Meatballs or sausage in house gravy with choice of penne, linguini or capellini

Fresh seasonal vegetables, San Marzano tomato, and parmigiano

Grilled 9 oz center cut filet, crispy onion strings, potato and vegetable Finished with Barolo wine demiglace

Pistachio crusted rack of New Zealand lamb, vanilla flecked sweet potato, asparagus, and Port wine reduction

Grilled pork chops, house made vinegar peppers, piquillo peppers, potato, vegetable, and champagne garlic butter sauce

Sea scallops baked in garlic white wine butter with jumbo lump crab, mozzarella and seasoned crumbs

Marinated native swordfish, Vermont goat cheese crumble, crispy potatoes, sautéed spinach

Egg battered sole filet sautéed in lemon butter sauce with capers and parsley

Herb rubbed Faroe Island salmon, grilled vegetable risotto, fried leeks, aged balsamic glaze and light lemon sauce

Sesame crusted Ahi, tempura shrimp, coconut-lime risotto, edamame salad

Line caught New England Cod, spiced red clam sauce, baby spinach, light crumbs

Boneless chicken breast sautéed with Cremini mushrooms in Marsala wine demiglace

Boneless chicken lightly egg battered and sautéed in lemon white wine butter sauce

Chicken cutlet topped with house gravy, mozzarella, and Romano with choice of penne, linguini or capellini

Boneless chicken stuffed with fresh mozzarella and prosciutto, finished with sage demiglace

Veal sautéed with Cremini mushrooms in Marsala wine demiglace

Veal lightly egg battered and sautéed in lemon white wine butter sauce

Veal cutlet topped with house gravy, mozzarella, and Romano With choice of penne, linguini or capellini

Breaded, pan-fried bone-in veal rib chop, arugula, grape tomato, red onion salad finished with shaved Parmigiana and lemon butter sauce

Fresh local oysters, cocktail sauce, horseradish, lemon

Cocktail sauce, horseradish, lemon

Snail salad, classically prepared

The best on The Hill

Littlenecks, sausage, cannellini beans, Pomodoro broth, crostini

Golden eggplant layered with blended cheeses and Pomodoro

Creamy Burrata, fresh tomato, basil, E.V.O.O., balsamic glaze

Banana peppers, champagne garlic butter, fresh mint

Our famous pasta and beans

Basted in house made sauces and baked with seasoned crumbs

Brandt all-natural beef burger, Brioche roll, lettuce, tomato

Veal cutlet, house gravy, mozzarella, parmigiano on torpedo

Our famous meatballs with mozzarella on torpedo

Mixed greens with bibb, tomato, Champagne vinaigrette

Classically prepared, focaccia croutons

Red and yellow beets, kale, walnuts, gorgonzola, lemon-dijon vinaigrette

Iceberg wedge, Applewood smoked bacon lardons, tomato, Great Hill Farms blue cheese

Arugula, goat cheese, fresh tomato, red onion, strawberry-fig vinaigrette

One of our famous meatballs over classic salad, just like Sunday

Grilled Faroe Island salmon, Arugula, fennel, red onion, navel orange, lemon vinaigrette

All your favorites chopped and tossed with vinaigrette

Gulf shrimp, capers, lemon, and San Marzano tomato tossed with linguine

Handmade dumplings baked with pink vodka sauce, Pecorino, fresh mozzarella

Three cheese ravioli, spicy Pomodoro sauce, slivered garlic

Wagon wheel pasta, traditional Northern Italian three meat sauce

Pan seared gulf shrimp, Caprese risotto

Pan seared sea scallops, asparagus risotto, lemon butter

Fresh New England whitefish, Cajun spice, fresh lemon

with penne pasta

Sautéed with mushrooms and Marsala wine demi-glace with side of penne

egg battered and sautéed in lemon white wine butter sauce with side of penne

Veal cutlet, arugula, tomato, Pecorino Romano, lemon and olive oil

Grilled pork chop, house made vinegar peppers, piquillo peppers, Champagne garlic butter sauce

Chef Coccurello's daily selection of cheeses, meats, and accompaniments

Thin sliced beef tenderloin, baby arugula, heirloom cherry tomato, caperberry, shaved Parmigiano Reggiano, whole grain mustard vinaigrette

Colossal Shrimp (3), cocktail sauce, prepared horseradish

Fresh local oysters (6), strawberry mignonette, cocktail sauce, prepared horseradish

Fresh local littleneck clams (8), cocktail sauce, prepared horseradish

Fresh, zesty chilled crab cocktail

Chilled lobster (1), colossal cocktail shrimp (4), oysters (6), littlenecks (8)

Chilled lobster (2), colossal cocktail shrimp (8), oysters (6), Littlenecks (8)

Point Judith fried squid, banana peppers, champagne garlic butter, fresh mint

Gulf shrimp wrapped in Prosciutto di Parma, sambuca flambé, baby spinach, and pignoli

Little neck clams (6) baked with compound butter, seasoned crumbs, and bacon

Fresh oysters (4) baked with béchamel, Pernod and spinach

Jumbo lump crab, jicama slaw, and cilantro vinaigrette

P.E.I. Mussels in zesty broth with lardons, caramelized onion, roasted garlic, and crostini

Eggplant cutlets rolled around blended ricotta, parmigiano, mozzarella, Pomodoro sauce

Char-grilled octopus, toasted hazelnut arugula salad, lemon, extra virgin olive oil, chili oil

Fried panko breaded caciocavallo cheese, basil pesto, heirloom tomato, Pomodoro sauce

Grilled sausage, rabe and white beans finished with Parmigiano Reggiano

Carnarolli rice balls stuffed with blended cheeses, mushroom duxelle, and English peas over Pomodoro sauce with marsala

Our famous made to order pasta and bean soup

Traditional Italian egg-drop soup in chicken broth with capellini and parmigiano

Mixed baby greens, bibb lettuce, honey mustard vinaigrette

Classically prepared Caesar salad with focaccia croutons

Iceberg Wedge, Applewood bacon lardons, tomato, Great Hill Farms blue cheese

Baby beets, kale, walnuts, pickled red onion, D.O.P. gorgonzola dolce, lemon-dijon dressing

Fresh Burrata, sliced tomato, extra virgin olive oil, balsamic reduction, basil

Finely sliced conch marinated with extra virgin olive oil, red onion, Kalamata olives, Queen olives, banana peppers, and red wine vinegar

A Camille's classic, the best on The Hill!

Jumbo gulf shrimp seared in olive oil and tossed with linguine in garlic butter sauce

Jumbo gulf shrimp, pepper flake, Pomodoro sauce, garlic, fresh basil, and olive oil tossed with linguine

Scallops, shrimp, littlenecks, calamari, and mussels stewed in red or white sauce, tossed with linguine

Papardelle tossed in our traditional slow simmered beef, veal, and pork ragù

Fresh rigatoni, roasted eggplant, caramelized onion, and fresh tomato garnished with a dollop of fresh ricotta

Fresh pasta filled with arugula, apple, goat cheese and pecans, tossed with jumbo lump crab, pomodorini, asparagus, and caramelized onion, finished in a lemon butter sauce

Our famous lasagna, layered with Bolognese, sausage, ricotta and mozzarella

Camille's handmade ricotta dumplings tossed with pink vodka cream

Meatballs or sausage in house gravy with choice of penne, linguini or capellini

Fresh seasonal vegetables, San Marzano tomato, and parmigiano

Grilled 9 oz center cut filet, crispy onion strings, potato and vegetable Finished with Barolo wine demiglace

Pistachio crusted rack of New Zealand lamb, vanilla flecked sweet potato, asparagus, and Port wine reduction

Grilled pork chops, house made vinegar peppers, piquillo peppers, potato, vegetable, and champagne garlic butter sauce

Sea scallops baked in garlic white wine butter with jumbo lump crab, mozzarella and seasoned crumbs

Marinated native swordfish, Vermont goat cheese crumble, crispy potatoes, sautéed spinach

Egg battered sole filet sautéed in lemon butter sauce with capers and parsley

Herb rubbed Faroe Island salmon, grilled vegetable risotto, fried leeks, aged balsamic glaze and light lemon sauce

Sesame crusted Ahi, tempura shrimp, coconut-lime risotto, edamame salad

Line caught New England Cod, spiced red clam sauce, baby spinach, light crumbs

Boneless chicken breast sautéed with Cremini mushrooms in Marsala wine demiglace

Boneless chicken lightly egg battered and sautéed in lemon white wine butter sauce

Chicken cutlet topped with house gravy, mozzarella, and Romano with choice of penne, linguini or capellini

Boneless chicken stuffed with fresh mozzarella and prosciutto, finished with sage demiglace

Veal sautéed with Cremini mushrooms in Marsala wine demiglace

Veal lightly egg battered and sautéed in lemon white wine butter sauce

Veal cutlet topped with house gravy, mozzarella, and Romano With choice of penne, linguini or capellini

Breaded, pan-fried bone-in veal rib chop, arugula, grape tomato, red onion salad finished with shaved Parmigiana and lemon butter sauce

Chef Granata’s daily selection of cheeses, meats, and accompaniments

Thin sliced rare beef tenderloin, baby arugula, caperberry, Parmigiano Reggiano, organic E.V.O.O. and truffle honey

Colossal Shrimp (3), cocktail sauce, prepared horseradish

Fresh local oysters (6), strawberry mignonette, cocktail sauce, prepared horseradish

Fresh local littleneck clams (8), cocktail sauce, prepared horseradish

Sushi grade tuna, E.V.O.O., mint, tangerine honey, pistachio dust, olive tapenade

Chilled lobster (1), colossal cocktail shrimp (4), oysters (6), littlenecks (8)

Chilled lobster (2), colossal cocktail shrimp (8), oysters (6), Littlenecks (8)

Point Judith fried squid, banana peppers, champagne garlic butter, fresh mint

Gulf shrimp (3) wrapped in Prosciutto di Parma, sambuca flambé, baby spinach, and pignoli

Little neck clams (6) baked with our famous casino butter, seasoned crumbs, and bacon

Fresh oysters (4) baked with béchamel, Pernod and spinach

Baked with Jumbo lump crab and Calabrian crumbs topped with roasted garlic fonduta

P.E.I. Mussels in zesty broth with lardons, caramelized onion, roasted garlic, and crostini

Eggplant cutlets rolled around blended ricotta, parmigiano, mozzarella, topped with Pomodoro sauce

Charred octopus, Cannellini beans, Gaeta olives, baby arugula, spicy Arrabbiata sauce

Fried panko breaded Mozzarella cheese, basil pesto, heirloom tomato, Pomodoro sauce

Grilled sausage, rabe and white beans finished with Parmigiano Reggiano

Carnaroli rice balls stuffed with braised short rib and fontina cheese, resting in a pool of roasted red pepper, tomato, and garlic emulsion.

Our famous made-to-order pasta and bean soup

Traditional Italian egg-drop soup in chicken broth with capellini and parmigiano

Baby greens, bibb lettuce, tomatoes, Vidalia onion, Champagne vinaigrette

Classically prepared Caesar salad with focaccia croutons

Iceberg Wedge, Applewood bacon lardons, tomato, our Great Hill Farms blue cheese dressing

Baby beets, watercress, walnuts, red onion, D.O.P. gorgonzola piccante, Blood orange dressing

Fresh Burrata, sliced tomato, E.V.O.O., vintage balsamic basil

Finely sliced conch marinated with extra virgin olive oil, red onion, Kalamata olives, Queen olives, banana peppers

A Camille’s classic, the best on The Hill!

Fresh local lobster sautéed and tossed with capellini in cognac and grape tomato basil cream

Jumbo gulf shrimp, Calabrian chili, Pomodoro sauce, garlic, fresh basil, and olive oil tossed with linguine

Jumbo gulf shrimp seared in olive oil and tossed with linguine in lemon garlic butter sauce

Scallops, shrimp, littlenecks, calamari, and mussels stewed in red or white sauce, tossed with linguine or add a lobster tail

Scallops, shrimp, littlenecks, calamari, and mussels stewed in red or white sauce, tossed with linguine or add a lobster tail

Egg pasta ribbons tossed in our traditional slow simmered beef, veal, and pork ragù

Fresh rigatoni, roasted eggplant, caramelized onion, and fresh tomato garnished with a dollop of fresh ricotta

Fresh pasta filled with braised short ribs served in a truffled cheddar and black pepper cream with sauteed spinach

Our famous lasagna, layered with Bolognese, sausage, ricotta and mozzarella

Camille’s handmade ricotta dumplings tossed with pink vodka cream

Meatballs or sausage in house gravy with choice of penne, linguini or capellini

Fresh seasonal vegetables, San Marzano tomato, and Parmigiano Reggiano

Grilled 9 oz center cut filet, crispy onion strings, whipped potato and vegetable Finished with Barolo wine demiglace

Pistachio crusted rack of New Zealand lamb, vanilla flecked sweet potato, asparagus, and Port wine reduction

Grilled pork chops, house made vinegar peppers, piquillo peppers, roasted potato, vegetable, and our special garlic butter sauce

Sea scallops baked in sherry butter with jumbo lump crab, mozzarella and seasoned crumbs

Grilled native swordfish and jumbo gulf shrimp topped with a fragrant sauce of Gaeta olives, capers, pommodorini, garlic and wine served over risotto Parmigiano

Egg battered filet of sole sautéed in a lemon butter and white wine sauce

Herb seared Faroe Island Salmon filet over whipped potatoes and poached asparagus topped with jumbo lump crabmeat and Champagne garlic butter sauce

Sesame crusted Ahi, tempura shrimp, coconut-lime risotto, edamame salad

Line caught New England Cod, spiced red clam sauce, baby spinach, whipped potatoes

Boneless chicken breast sautéed with Cremini mushrooms in Marsala wine demiglace

Boneless chicken lightly egg battered and sautéed in lemon butter and white wine sauce

Chicken cutlet topped with house gravy, mozzarella, and Romano with choice of penne, linguini or capellini

Boneless chicken, mozzarella and prosciutto over spinach with a sage Marsala demiglace

Veal sautéed with Cremini mushrooms in Marsala wine demiglace

Veal lightly egg battered and sautéed in lemon white wine butter sauce

Veal cutlet topped with house gravy, mozzarella, and Romano with choice of penne, linguini or capellini

Breaded pan fried bone in veal rib chop topped with arugula salad, shaved parmigiano and lemon butter sauce

Breaded pan fried bone in veal rib chop topped with house gravy, Romano and mozzarella with side of pasta

Breaded pan fried bone in veal rib chop topped with Romano and Mozzarella finished with pink vodka cream and side of pasta

Fresh local oysters, cocktail sauce, horseradish, lemon

Cocktail sauce, horseradish, lemon

Snail salad, classically prepared

The best on The Hill

Littlenecks, sausage, cannellini beans, Pomodoro broth, crostini

Golden eggplant layered with blended cheeses and Pomodoro

Creamy Burrata, fresh tomato, basil, E.V.O.O., balsamic glaze

Banana peppers, champagne garlic butter, fresh mint

Our famous pasta and beans

Basted in house made sauces and baked with seasoned crumbs

Brandt all-natural beef burger, Brioche roll, lettuce, tomato

Veal cutlet, house gravy, mozzarella, parmigiano on torpedo

Our famous meatballs with mozzarella on torpedo

Mixed greens with bibb, tomato, Champagne vinaigrette

Classically prepared, focaccia croutons

Red and yellow beets, kale, walnuts, gorgonzola, lemon-dijon vinaigrette

Iceberg wedge, Applewood smoked bacon lardons, tomato, Great Hill Farms blue cheese

Arugula, goat cheese, fresh tomato, red onion, strawberry-fig vinaigrette

One of our famous meatballs over classic salad, just like Sunday

Grilled Faroe Island salmon, Arugula, fennel, red onion, navel orange, lemon vinaigrette

All your favorites chopped and tossed with vinaigrette

Gulf shrimp, capers, lemon, and San Marzano tomato tossed with linguine

Handmade dumplings baked with pink vodka sauce, Pecorino, fresh mozzarella

Three cheese ravioli, spicy Pomodoro sauce, slivered garlic

Wagon wheel pasta, traditional Northern Italian three meat sauce

Pan seared gulf shrimp, Caprese risotto

Pan seared sea scallops, asparagus risotto, lemon butter

Fresh New England whitefish, Cajun spice, fresh lemon

with penne pasta

Sautéed with mushrooms and Marsala wine demi-glace with side of penne

egg battered and sautéed in lemon white wine butter sauce with side of penne

Veal cutlet, arugula, tomato, Pecorino Romano, lemon and olive oil

Grilled pork chop, house made vinegar peppers, piquillo peppers, Champagne garlic butter sauce

Chef Coccurello's daily selection of cheeses, meats, and accompaniments

Thin sliced beef tenderloin, baby arugula, heirloom cherry tomato, caperberry, shaved Parmigiano Reggiano, whole grain mustard vinaigrette

Colossal Shrimp (3), cocktail sauce, prepared horseradish

Fresh local oysters (6), strawberry mignonette, cocktail sauce, prepared horseradish

Fresh local littleneck clams (8), cocktail sauce, prepared horseradish

Fresh, zesty chilled crab cocktail

Chilled lobster (1), colossal cocktail shrimp (4), oysters (6), littlenecks (8)

Chilled lobster (2), colossal cocktail shrimp (8), oysters (6), Littlenecks (8)

Point Judith fried squid, banana peppers, champagne garlic butter, fresh mint

Gulf shrimp wrapped in Prosciutto di Parma, sambuca flambé, baby spinach, and pignoli

Little neck clams (6) baked with compound butter, seasoned crumbs, and bacon

Fresh oysters (4) baked with béchamel, Pernod and spinach

Jumbo lump crab, jicama slaw, and cilantro vinaigrette

P.E.I. Mussels in zesty broth with lardons, caramelized onion, roasted garlic, and crostini

Eggplant cutlets rolled around blended ricotta, parmigiano, mozzarella, Pomodoro sauce

Char-grilled octopus, toasted hazelnut arugula salad, lemon, extra virgin olive oil, chili oil

Fried panko breaded caciocavallo cheese, basil pesto, heirloom tomato, Pomodoro sauce

Grilled sausage, rabe and white beans finished with Parmigiano Reggiano

Carnarolli rice balls stuffed with blended cheeses, mushroom duxelle, and English peas over Pomodoro sauce with marsala

Our famous made to order pasta and bean soup

Traditional Italian egg-drop soup in chicken broth with capellini and parmigiano

Mixed baby greens, bibb lettuce, honey mustard vinaigrette

Classically prepared Caesar salad with focaccia croutons

Iceberg Wedge, Applewood bacon lardons, tomato, Great Hill Farms blue cheese

Baby beets, kale, walnuts, pickled red onion, D.O.P. gorgonzola dolce, lemon-dijon dressing

Fresh Burrata, sliced tomato, extra virgin olive oil, balsamic reduction, basil

Finely sliced conch marinated with extra virgin olive oil, red onion, Kalamata olives, Queen olives, banana peppers, and red wine vinegar

A Camille's classic, the best on The Hill!

Jumbo gulf shrimp seared in olive oil and tossed with linguine in garlic butter sauce

Jumbo gulf shrimp, pepper flake, Pomodoro sauce, garlic, fresh basil, and olive oil tossed with linguine

Scallops, shrimp, littlenecks, calamari, and mussels stewed in red or white sauce, tossed with linguine

Papardelle tossed in our traditional slow simmered beef, veal, and pork ragù

Fresh rigatoni, roasted eggplant, caramelized onion, and fresh tomato garnished with a dollop of fresh ricotta

Fresh pasta filled with arugula, apple, goat cheese and pecans, tossed with jumbo lump crab, pomodorini, asparagus, and caramelized onion, finished in a lemon butter sauce

Our famous lasagna, layered with Bolognese, sausage, ricotta and mozzarella

Camille's handmade ricotta dumplings tossed with pink vodka cream

Meatballs or sausage in house gravy with choice of penne, linguini or capellini

Fresh seasonal vegetables, San Marzano tomato, and parmigiano

Grilled 9 oz center cut filet, crispy onion strings, potato and vegetable Finished with Barolo wine demiglace

Pistachio crusted rack of New Zealand lamb, vanilla flecked sweet potato, asparagus, and Port wine reduction

Grilled pork chops, house made vinegar peppers, piquillo peppers, potato, vegetable, and champagne garlic butter sauce

Sea scallops baked in garlic white wine butter with jumbo lump crab, mozzarella and seasoned crumbs

Marinated native swordfish, Vermont goat cheese crumble, crispy potatoes, sautéed spinach

Egg battered sole filet sautéed in lemon butter sauce with capers and parsley

Herb rubbed Faroe Island salmon, grilled vegetable risotto, fried leeks, aged balsamic glaze and light lemon sauce

Sesame crusted Ahi, tempura shrimp, coconut-lime risotto, edamame salad

Line caught New England Cod, spiced red clam sauce, baby spinach, light crumbs

Boneless chicken breast sautéed with Cremini mushrooms in Marsala wine demiglace

Boneless chicken lightly egg battered and sautéed in lemon white wine butter sauce

Chicken cutlet topped with house gravy, mozzarella, and Romano with choice of penne, linguini or capellini

Boneless chicken stuffed with fresh mozzarella and prosciutto, finished with sage demiglace

Veal sautéed with Cremini mushrooms in Marsala wine demiglace

Veal lightly egg battered and sautéed in lemon white wine butter sauce

Veal cutlet topped with house gravy, mozzarella, and Romano With choice of penne, linguini or capellini

Breaded, pan-fried bone-in veal rib chop, arugula, grape tomato, red onion salad finished with shaved Parmigiana and lemon butter sauce

Our Chef’s daily selection of cheeses, meats, and accompaniments

Thin sliced beef tenderloin, baby arugula, heirloom cherry tomato, caperberry, shaved Parmigiano Reggiano, whole grain mustard vinaigrette

(3) Colossal Shrimp, lemon, cocktail sauce, prepared horseradish

Fresh local oysters (6), strawberry mignonette, cocktail sauce, prepared horseradish

Fresh local littleneck clams (8), cocktail sauce, prepared horseradish

Sushi grade tuna, E.V.O.O., mint, tangerine honey, pistachio dust, olive tapenade

Chilled lobster (1), colossal cocktail shrimp (4), oysters (6), littlenecks (8)

Chilled lobster (2), colossal cocktail shrimp (8), oysters (6), Littlenecks (8)

Point Judith fried squid, banana peppers, champagne garlic butter, fresh mint

Gulf shrimp (3) wrapped in Prosciutto di Parma, sambuca flambé, baby spinach, and pignoli

Little neck clams (6) baked with our famous casino butter, seasoned crumbs, and bacon

Fresh oysters (4) baked with béchamel, Pernod and spinach

Baked with Jumbo lump crab and Calabrian crumbs topped with roasted garlic fonduta

P.E.I. Mussels in zesty broth with lardons, caramelized onion, roasted garlic, and crostini

Eggplant cutlets rolled around blended ricotta, parmigiano, mozzarella, topped with Pomodoro sauce

Charred octopus, Cannellini beans, Gaeta olives, baby arugula, spicy Arrabbiata sauce

Fried panko breaded Mozzarella cheese, basil pesto, heirloom tomato, Pomodoro sauce

Grilled sausage, rabe and white beans finished with Parmigiano Reggiano

Carnnaroli rice balls stuffed with braised short rib and fontina cheese, resting in a pool of roasted red pepper, tomato, and garlic emulsion

Our famous made to order pasta and bean soup

Traditional Italian egg-drop soup in chicken broth with capellini and parmigiano

Baby greens, bibb lettuce, tomatoes, Vidalia onion, cucumber, Champagne vinaigrette

Classically prepared Caesar salad with focaccia croutons

Iceberg Wedge, Applewood bacon lardons, tomato, Great Hill Farms blue cheese

Baby beets, watercress, walnuts, red onion, D.O.P. gorgonzola piccante, Blood orange dressing

Fresh Burrata, sliced tomato, E.V.O.O., vintage balsamic basil

Finely sliced conch marinated with extra virgin olive oil, red onion, Kalamata olives, Queen olives, banana peppers

A Camille’s classic, the best on The Hill!

Fresh local lobster sautéed and tossed with capellini in cognac and grape tomato basil cream

Jumbo gulf shrimp, Calabrian chili, Pomodoro sauce, garlic, fresh basil, and olive oil tossed with linguine

Jumbo gulf shrimp seared in olive oil and tossed with linguine in lemon garlic butter sauce

Scallops, shrimp, littlenecks, calamari, and mussels stewed in red or white sauce, tossed with linguine

Egg pasta ribbons tossed in our traditional slow simmered beef, veal, and pork ragù

Fresh rigatoni, roasted eggplant, caramelized onion, and fresh tomato garnished with a dollop of fresh ricotta

Fresh pasta filled with braised short ribs served in a truffled cheddar and black pepper cream with sauteed spinach

Our famous lasagna, layered with Bolognese, sausage, ricotta and mozzarella

Camille’s handmade ricotta dumplings tossed with pink vodka cream

Meatballs or sausage in house gravy with choice of penne, linguini or capellini

Fresh seasonal vegetables, San Marzano tomato, and parmigiano

Grilled 9 oz center cut filet, crispy onion strings, potato and vegetable finished with Barolo wine demiglace

Pistachio crusted rack of New Zealand lamb, vanilla flecked sweet potato, asparagus, and Port wine reduction

Grilled pork chops, house made vinegar peppers, piquillo peppers, potato, vegetable, and champagne garlic butter sauce

Sea scallops baked in sherry butter with jumbo lump crab, mozzarella and seasoned crumbs

Grilled native swordfish and jumbo gulf shrimp topped with a fragrant sauce of Gaeta olives, capers, pommodorini, garlic and wine served over risotto Parmigiano

Egg battered filet of sole sautéed in a lemon butter and white wine sauce

Herb seared Faroe Island Salmon filet over whipped potatoes and poached asparagus topped with jumbo lump crabmeat and Champagne garlic butter sauce

Sesame crusted Ahi, tempura shrimp, coconut-lime risotto, edamame salad

Line caught New England Cod, spiced red clam sauce, baby spinach, whipped potatoes

Boneless chicken breast sautéed with Cremini mushrooms in Marsala wine demiglace

Boneless chicken lightly egg battered and sautéed in lemon butter and white wine sauce

Chicken cutlet topped with house gravy, mozzarella, and Romano with choice of penne, linguini or capellini

Boneless chicken, mozzarella and prosciutto over spinach with a sage Marsala demiglace

Veal sautéed with Cremini mushrooms in Marsala wine demiglace

Veal lightly egg battered and sautéed in lemon white wine butter sauce

Veal cutlet topped with house gravy, mozzarella, and Romano with choice of penne, linguini or capellini

Breaded pan fried bone in veal rib chop topped with arugula salad, shaved parmigiano and lemon butter sauce

Breaded pan fried bone in veal rib chop topped with Romano and Mozzarella finished with pink vodka cream and side of pasta

Fresh local oysters, cocktail sauce, horseradish, lemon

Cocktail sauce, horseradish, lemon

Snail salad, classically prepared

The best on The Hill

Littlenecks, sausage, cannellini beans, Pomodoro broth, crostini

Golden eggplant layered with blended cheeses and Pomodoro

Creamy Burrata, fresh tomato, basil, E.V.O.O., balsamic glaze

Banana peppers, champagne garlic butter, fresh mint

Our famous pasta and beans

Basted in house made sauces and baked with seasoned crumbs

Brandt all-natural beef burger, Brioche roll, lettuce, tomato

Veal cutlet, house gravy, mozzarella, parmigiano on torpedo

Our famous meatballs with mozzarella on torpedo

Mixed greens with bibb, tomato, Champagne vinaigrette

Classically prepared, focaccia croutons

Red and yellow beets, kale, walnuts, gorgonzola, lemon-dijon vinaigrette

Iceberg wedge, Applewood smoked bacon lardons, tomato, Great Hill Farms blue cheese

Arugula, goat cheese, fresh tomato, red onion, strawberry-fig vinaigrette

One of our famous meatballs over classic salad, just like Sunday

Grilled Faroe Island salmon, Arugula, fennel, red onion, navel orange, lemon vinaigrette

All your favorites chopped and tossed with vinaigrette

Gulf shrimp, capers, lemon, and San Marzano tomato tossed with linguine

Handmade dumplings baked with pink vodka sauce, Pecorino, fresh mozzarella

Three cheese ravioli, spicy Pomodoro sauce, slivered garlic

Wagon wheel pasta, traditional Northern Italian three meat sauce

Pan seared gulf shrimp, Caprese risotto

Pan seared sea scallops, asparagus risotto, lemon butter

Fresh New England whitefish, Cajun spice, fresh lemon

with penne pasta

Sautéed with mushrooms and Marsala wine demi-glace with side of penne

egg battered and sautéed in lemon white wine butter sauce with side of penne

Veal cutlet, arugula, tomato, Pecorino Romano, lemon and olive oil

Grilled pork chop, house made vinegar peppers, piquillo peppers, Champagne garlic butter sauce

Chef Coccurello's daily selection of cheeses, meats, and accompaniments

Thin sliced beef tenderloin, baby arugula, heirloom cherry tomato, caperberry, shaved Parmigiano Reggiano, whole grain mustard vinaigrette

Colossal Shrimp (3), cocktail sauce, prepared horseradish

Fresh local oysters (6), strawberry mignonette, cocktail sauce, prepared horseradish

Fresh local littleneck clams (8), cocktail sauce, prepared horseradish

Fresh, zesty chilled crab cocktail

Chilled lobster (1), colossal cocktail shrimp (4), oysters (6), littlenecks (8)

Chilled lobster (2), colossal cocktail shrimp (8), oysters (6), Littlenecks (8)

Point Judith fried squid, banana peppers, champagne garlic butter, fresh mint

Gulf shrimp wrapped in Prosciutto di Parma, sambuca flambé, baby spinach, and pignoli

Little neck clams (6) baked with compound butter, seasoned crumbs, and bacon

Fresh oysters (4) baked with béchamel, Pernod and spinach

Jumbo lump crab, jicama slaw, and cilantro vinaigrette

P.E.I. Mussels in zesty broth with lardons, caramelized onion, roasted garlic, and crostini

Eggplant cutlets rolled around blended ricotta, parmigiano, mozzarella, Pomodoro sauce

Char-grilled octopus, toasted hazelnut arugula salad, lemon, extra virgin olive oil, chili oil

Fried panko breaded caciocavallo cheese, basil pesto, heirloom tomato, Pomodoro sauce

Grilled sausage, rabe and white beans finished with Parmigiano Reggiano

Carnarolli rice balls stuffed with blended cheeses, mushroom duxelle, and English peas over Pomodoro sauce with marsala

Our famous made to order pasta and bean soup

Traditional Italian egg-drop soup in chicken broth with capellini and parmigiano

Mixed baby greens, bibb lettuce, honey mustard vinaigrette

Classically prepared Caesar salad with focaccia croutons

Iceberg Wedge, Applewood bacon lardons, tomato, Great Hill Farms blue cheese

Baby beets, kale, walnuts, pickled red onion, D.O.P. gorgonzola dolce, lemon-dijon dressing

Fresh Burrata, sliced tomato, extra virgin olive oil, balsamic reduction, basil

Finely sliced conch marinated with extra virgin olive oil, red onion, Kalamata olives, Queen olives, banana peppers, and red wine vinegar

A Camille's classic, the best on The Hill!