Dishes like roasted beet salad with mascarpone, apple, hazelnuts, mint, shallots, and a vanilla vinaigrette take preconceived notions of traditional American Italian cuisine and turn them inside out.
Dishes like Barolo-braised short ribs with fingerling potatoes, cipolini, and spinach and whole branzino with lemon, caper, olive, tomato, and herb brodetto use only the best ingredients you can get.
Authentic Tuscan fare like Bistecca alla Fiorentina, oak-grilled dry-aged strip steak, marinated in olive oil, rosemary, and garlic served with vidalia onion and wild mushroom
The menu changes on a near daily basis with dishes ranging from wood-fired pizzas and homemade pasta to fresh seafood, grilled steak, and lamb. Beer and wine are not sold, but there's no corkage fee.
Food follows a historical tone, with Old World dishes like crespelle aI quattro formaggi, a handmade crepe filled with fontina, ricotta di bufala, parmigiano, mozzarella, and delicate tomato sauce.
Classic pizzas such as the margherita and the Toscana with tomato sauce, mozzarella, and Prosciutto di Parma Crudo are made in a traditional wood-burning oven with Neapolitan flour.
The Intracoastal-side views please the eyes, while dishes such as fresh mozzarella pulled tableside, roasted artichoke and arugula salad, and lobster tagliatelle titillate the taste buds.
The Northern Italian cuisine -- including house-made pappardelle alla bolognese, Florida yellowtail snapper francese, and eggplant rollatini -- are served just seconds from the beach.
Dishes like his grilled octopus with celery, olives, Sicilian e.v.o.o., chili flakes, and Meyer lemon have garnered Martorano many a TV appearance.
The Originale pizza (with hand-crushed tomatoes, Parmigiano-Reggiano, Mozzarella di Bufala, and olive oil) and the imported pear and four cheese tortelloni use only the best ingredients money can buy.
