Capriccio

From Chateaubriand and Beef Wellington to heavenly souffles and homemade pastas, Capriccio's international menu is one of the most extensive in all of New England. Offerings change seasonally, showcasing northern Italian and European classics plus imaginative new creations inspired by the freshest and finest local and imported ingredients and an award-winning wine cellar. The unusual variety and scope of the menu is made possible by a network of reliable and quality- minded growers, purveyors and vendors discovered and assembled by Chef D'Urso over the years. These healthful, manytimes unique, products are the inspiration for the flavorful masterpieces created by the talented Capriccio kitchen or skillfully prepared tableside by the gracious wait staff. Pharoah quail, Russian caviar, native pheasant and lobster, real Dover sole, Wagyu beef, Florida stone crabs, organic and hydroponic greens, line-caught seafood, farm-raised ostrich - just samples of the ever-changing seasonal bounty that arrives daily to insure you of the most magnificent of dining experiences on each and every visit.