Cèrto

Miami Spice

• $28 Brunch Menu

  Su, Sa View Menu

  Cèrto

  $28 Brunch Menu

  Sunday, Saturday

  
  

  Vegetarian (V) options available.

  • Appetizer

    Make Reservation Here.

    Complementary mimosa, prosecco or soft drink available on Saturdays with our Miami Spice brunch menu.

    • CAESAR SALAD

      romaine lettuce, garlic croutons, shaved parmesan, and our classic italian caesar dressing.

    • INSALATA DELLA CASA

      iceberg lettuce, radicchio, romaine, sliced tomatoes, and onions in a lemon vinaigrette.

    • MINESTRONE

      traditional vegetables and kidney beans, garnished with ziti pasta.

  • Entree

    • SMOKED BENEDICT

      smoked salmon with an english muffin, poached eggs, homemade breakfast potatoes and hollandaise sauce

    • CRAB CAKES

      2 lump crabmeat crab cakes, served with an english muffin, roasted breakfast potatoes & homemade lemon sauce

    • FIOCCHI ALLA GORGONZOLA

      purse-shaped pasta filled with pear and ricotta cheese, served in a gorgonzola cream sauce

    • STEAK AND EGGS

      8oz ny strip steak with 2 fried eggs, homemade breakfast potatoes. served with your choice of toast

  • Dessert

    • PANNA COTTA

      homemade italian style vanilla custard served with a mix berry sauce and garnished with fresh berries

    • NUTELLA PANCAKES

      2 pancakes stuffed with nutella served with fruit and whipped cream

    • GELATO AL PISTACCHIO

      homemade italian style pistachio ice cream

  
  
  

• $28 Lunch Menu

  Mo, Tu, We, Th, Fr View Menu

  Cèrto

  $28 Lunch Menu

  Monday, Tuesday, Wednesday, Thursday, Friday

  
  

  Vegetarian (V) options available.

  • Appetizer

    Make Reservation Here.

    • CAESAR SALAD

      romaine lettuce, garlic croutons, shaved parmesan, and our classic italian caesar dressing

    • INSALATA DELLA CASA

      iceberg lettuce, radicchio, romaine, sliced tomatoes, and onions in a lemon vinaigrette

    • MINESTRONE

      traditional vegetables and kidney beans, garnished with ziti pasta

  • Entree

    • FIOCCHI ALLA GORGONZOLA

      purse-shaped pasta filled with pear and ricotta cheese, served in a gorgonzola cream sauce

    • PENNE ALLA VODKA CON SALMONE

      penne pasta served in a vodka pink sauce with alaskan king salmon chunks, diced fresh tomatoes, cherry tomatoes and asparagus

    • OSOBUCCO DI AGNELLO

      slow braised to perfection lamb shank served with parmesan and spinach risotto

    • BRANZINO AL FORNO

      oven roasted mediterranean sea bass served roasted potatoes and sautéed mix vegetables

  • Dessert

    • PANNA COTTA

      homemade italian style vanilla custard served with a mix berry sauce and garnished with fresh berries

    • GELATO AL PISTACCHIO

      homemade italian style pistachio ice cream

  
  
  

• $45 Dinner Menu

  Su, Mo, Tu, We, Th, Fr, Sa View Menu

  Cèrto

  $45 Dinner Menu

  Sunday, Monday, Tuesday, Wednesday, Thursday, Friday, Saturday

  
  

  Vegetarian (V) options available.

  • Appetizer

    Make Reservation Here.

    Caesar Salad or House Salad available as substitution.

    • FRITO MIXTO

      calamari, shrimp, zucchini, parsley, and our homemade tomato sauce

    • FOCACCIA CLASSICA

      focaccia made in our wood oven topped with diced heirloom tomatoes, homemade mozzarella, basil, and olive oil

    • CARPACCIO DI MANZO

      thin sliced beef tenderloin, arugula salad, shaved parmesan, and lemon vinaigrette

  • Entree

    • FIOCCHI ALLA GORGONZOLA

      purse-shaped pasta filled with pear and ricotta cheese, served in a gorgonzola cream sauce

    • PENNE ALLA VODKA CON SALMONE

      penne pasta served in a vodka pink sauce with alaskan salmon chunks, diced fresh tomatoes, cherry tomatoes and asparagus

    • FILETTO DI MANZO ALLA GRIGLIA

      grilled beef tenderloin served with sauté mixed vegetables, roasted potatoes, and a red peppercorn sauce

    • OSOBUCCO DI AGNELLO

      slow braised to perfection new zealand lamb shank served with parmesan and spinach risotto

    • BRANZINO AL FORNO

      oven roasted mediterranean sea bass served roasted potatoes and sautéed mix vegetables

  • Dessert

    • PANNA COTTA

      homemade italian style vanilla custard served with a mix berry sauce and garnished with fresh berries

    • TIRAMISU

      homemade italian dessert with ladyfingers, cocoa powder, mascarpone cheese, and a touch of espresso coffee

    • GELATO AL PISTACCHIO

      homemade italian style pistachio ice cream

  
  
  

• $60 Dinner Menu

  Su, Mo, Tu, We, Th, Fr, Sa View Menu

  Cèrto

  $60 Dinner Menu

  Sunday, Monday, Tuesday, Wednesday, Thursday, Friday, Saturday

  
  

  Vegetarian (V) options available.

  • Appetizer

    Make Reservation Here.

    Caesar Salad or House Salad available as substitution.

    • TARTARE DI SALMONE

      salmone, arugula salad, radicchio, sliced onion, and red wine vinaigrette

    • BURRATA E PROSCIUTTO

      burrata, 16-month aged prosciutto di parma, arugula salad, sweet peppers and balsamic glazed

    • POLIPO ALLA LEGNA

      wood oven roasted octopus with a mild spicy herbs oil served with a julienne of squash, carrots, and zucchini, and a tricolor salad

  • Entree

    • CACIO E PEPE CON TARTUFO NERO

      fresh bucatini pasta cooked with a touch of cream and finished at the table in a pecorino cheese wheel with freshly crushed black pepper, then topped with black truffles shaved at the table

    • GROUPER ALLA LIVORNESE

      roasted fresh grouper filet with onions, black olives, capers, cherry tomato in white wine, and tomato sauce, and served with a side of capellini with garlic, oil, and diced fresh tomatoes

    • CODA DI ARAGOSTA AL CARTOCCIO

      lobster tail, shrimp, mussels, clams and calamari wrapped in foil with white wine and fresh herbs, finished in our wood oven

    • BISTECA AL FORNO A LEGNA

      20oz bone in black angus ribeye served with roasted potatoes, bell peppers and white onions, finished in our wood oven

    • FIOCCHI ALLA GORGONZOLA & PROSCIUTTO DI PARMA

      purse-shaped pasta filled with pear and ricotta cheese and served in a gorgonzola cream sauce. toppen with 18-month-aged prosciutto di parma shavings.

  • Dessert

    • TIRAMISU

      homemade italian dessert with ladyfingers, cocoa powder, mascarpone cheese, and a touch of espresso coffee

    • CHOCOLATE TOFFEE CAKE

      chocolate mousse cake with a cookie crumb crust

    • ZABAGLIONE CON FRUTTI DI BOSCO

      light custard made with sweet marsala wine served in a caramel sugar bowl topped with fresh mixed berries