CARBONE'S WATERSIDE 2025 MENU
DINNER MENU (LUNCH ITEMS SPECIFIED)
Appetizers
Soups, Salads, and Shareables
RHODE ISLAND FRIED CALAMARI (AVAILABLE FOR LUNCH)
Lightly fried calamari rings tossed with spicy cherry peppers, garlic, olive oil, parsley and shaved parmesan 17
CRAB CAKE (AVAILABLE FOR LUNCH)
Pan-fried crab cake served over a charred corn salsa and topped with a tangy remoulade 14
STEAMED CLAMS
Steamed Clams in a dry-white wine sauce with garlic, butter, lemon, and fresh herbs 13
SHRIMP COCKTAIL
Four Jumbo Shrimp served with our zesty house made cocktail sauce 16
MEATBALLS (AVAILABLE FOR LUNCH)
Three of Steve’s homemade meatballs served with Sunday sauce - topped with ricotta, fresh basil and served with grilled bread 16
FRIED MOZZARELLA (AVAILABLE FOR LUNCH)
Breaded and fried mozzarella half moons with our traditional red sauce 14
CHICKEN WINGS (AVAILABLE FOR LUNCH)
Eight deep-fried chicken wings with your choice of sauce, served with celery and bleu cheese 19
Hot • Medium • Mild • BBQ • Thai Chili • Garlic Parmesan
BOCA GRANDE TUNA NACHOS (AVAILABLE FOR LUNCH)
Marinated Ahi Tuna served over house made chips with seaweed salad, pickled ginger, avocado, and drizzles of sriracha mayo and wasabi cream 21
CAESAR SALAD (AVAILABLE FOR LUNCH)
Chopped Romaine lettuce tossed in our classic house made caesar dressing with croutons and shaved parmesan
HOUSE SALAD
Tomato, cucumber, red onion and croutons with spring mix and your choice of dressing. Full - 11 Side Salad - 6
Lemon Vinaigrette . Ranch . Bleu Cheese
BEET SALAD (AVAILABLE FOR LUNCH)
Chilled roasted beets and fresh arugula tossed in our house made maple Dijon dressing, topped with goat cheese and candied walnuts 16
Additions: Chicken +5 • Steak +9 Shrimp +10 • Salmon +11
SOUP
NEW ENGLAND CLAM CHOWDER Hearty, creamy soup with clams, red potato, celery, served with oyster crackers. 10
LOBSTER BISQUE Decadent bisque with sherry and chunks of fresh lobster meat. 11
ENTREES
PASTA, FISH, BURGER, STEAK AND MORE
TUSCAN PASTA
Scallops and shrimp, fresh basil, and sundried tomato tossed with fresh linguine in a creamy blush sauce and topped with pancetta. 34
LOBSTER ROLL (AVAILABLE FOR LUNCH)
Chilled lump lobster meat lightly dressed and served in a warm buttery roll with french fries.
BAKED HADDOCK SEAFOOD NEWBERG
Filet of haddock baked to perfection over a bed of rice, smothered in a decadent cream sauce with lobster, scallops and shrimp 37
CHICKEN RIGGIES
A Northern New York classic. Grilled chicken tossed with rigatoni pasta, cherry peppers & a spicy, creamy tomato sauce 28
SHRIMP SCAMPI
Large butterflied Shrimp sautéed in a white wine butter garlic sauce seasoned with fresh herbs and bread crumbs. Served over Linguine 29
THE BEST BURGER (AVAILABLE FOR LUNCH)
The perfect blend of chuck brisket and short rib grilled to your specifications on a buttered bun, served with lettuce, tomato, red onion, horseradish pickles, and french fries 19
Add Cheese +1: American • Cheddar • Provolone • Swiss • Bleu
Add Bacon +1.50
CLASSIC NEW ENGLAND FISH FRY (AVAILABLE FOR LUNCH)
Fresh filet of haddock fried and served with french fries and tartar sauce 24
LAND & SEA TORTELLINI
Cheese tortellini, tender beef filet and juicy scallops tossed in a silky rose butter and cream sauce with parmesan cheese 36
VODKA CHICKEN PARMIGIANA
Breaded chicken cutlet topped with our vodka sauce and mozzarella cheese served over a bed of rigatoni 34
GRILLED SALMON
Char grilled filet served over garlic mashed potatoes and finished with a sweet chili sauce, served with the vegetable of the day 28
LINGUINE & CLAMS
Fresh pasta tossed in a garlic white wine clam sauce with steamed clams on a shell, topped with parmesan and fresh parsley 29
ROSEMARY STEAK
10oz grilled angus sirloin with rosemary-infused butter, served with garlic mashed potatoes and the vegetable of the day 36
SEARED SEA SCALLOPS
Jumbo scallops served over lemony spring mix with corn & pineapple salsa, mashed potatoes and topped with pancetta 35
THE CARBONE CUTLET
Panko-breaded chicken breast topped with sweet lobster meat sautéed in a lemon caper beurre blanc over garlic mashed potatoes. Served with the vegetable of the day 38
BOWTIES AND BURRATA
Farfalle pasta tossed with sauteed tomatoes, summer squash, and zucchini in olive oils. Finished with a melt-in-your-mouf burrata, balsamic glaze and fresh dressed arugula 28
CHICKEN CUTLET SANDWICH
Breaded chicken cutlet served with roasted red peppers, melted provolone cheese, fresh basil, and a hot honey glaze on an Italian roll. Served with french fries 21
MENU SUBJECT TO CHANGE
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