Pasta Vino Prices in Miami Beach, FL 33141
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Beverages |
| Beverages |
| Espresso | $2.50 |
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| Warm Appetizers |
| Warm Appetizers |
| Calamari and Zucchini Fritti | $11.95 |
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|
| Grilled Octopus | $11.95 |
Tomato and mushroom sauce.
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| Eggplant Parmigiano | $10.95 |
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| Vongole White | $12.95 |
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| Vongole Red | $12.95 |
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| Cioppino Ligure | $12.95 |
Clams, mussels and mixed fish in a light tomato broth.
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| Soups |
| Soups |
| Lentil Soup | $6.00 |
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|
| Pasta Fagioli Soup | $6.00 |
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| Soup of the Day | $6.00 |
Please call restaurant for soup of the day.
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| Salads |
| Salads |
| Bruschetta | $6.00 |
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|
| House Salad | $7.95 |
Mixed greens, peas, olives, tomato, red onion and roasted eggplant with balsamic dressing.
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| Classic Caesar Salad | $9.00 |
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| Greek Salad | $10.95 |
Romaine, feta, tomato, cucumber, red onion and green pepperoncini with red wine dressing.
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| Salmon Carpaccio Salad | $12.95 |
Arugula, capers, tomato with lemon olive oil dressing.
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| Beef Carpaccio Salad | $12.95 |
Arugula, shaved Parmesan with lemon dressing.
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| Tuna Tartare Salad | $12.95 |
Cucumber, capers and arugula.
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| Pasta |
| Pasta |
| Gnocchi Al Pesto | $13.95 |
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| Gnocchi Sorrentina | $14.95 |
Fresh mozzarella with tomato sauce.
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| Fettuccini Alfredo | $13.95 |
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| Fettuccini Funghi | $13.95 |
Mixed mushrooms and touch of cream.
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| Penne Pink Sauce | $12.95 |
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| Linguini Al Tono | $15.95 |
Canned tuna, capers, basil, garlic with tomato sauce.
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| Spaghetti Carbonara | $14.95 |
Pancetta, onion, Parmesan, eggs, parsley and touch of cream.
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| Lasagna Fiorentina | $14.95 |
Ground beef, ricotta and Parmesan with tomato sauce.
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| Penne Amatriciana | $13.95 |
Onion, basil and Parmesan with tomato sauce.
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| Spaghetti Puttanesca | $15.95 |
Anchovies, capers and Kalamata olives with basil tomato sauce.
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| Linguini Vongole | $16.95 |
In white sauce or red sauce.
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| Ravioli of the Day | $14.95 |
Call restaurant for ravioli of the day.
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|
| Risotto |
| Risotto |
| Risotto Al Funghi | $17.95 |
Mixed mushrooms, Parmesan and truffle oil.
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|
| Risotto Di Mare | $19.95 |
Clams, mussels and mixed fish with a light tomato sauce.
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| Pizza Thin Crust from Napoli |
| Pizza Thin Crust from Napoli |
| Margarita Pizza | $11.95 |
Tomato sauce and mozzarella cheese.
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| Marinara Pizza | $11.95 |
Tomato sauce, capers, anchovies and black olives.
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| Funghi Pizza | $11.95 |
Tomato sauce, mozzarella cheese and fresh mushroom.
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| Pepperoni Pizza | $11.95 |
Tomato sauce, mozzarella cheese and ham.
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| Ham Pizza | $11.95 |
Tomato sauce and mozzarella cheese.
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| Tuna Pizza | $11.95 |
Tomato sauce, onions, capers and can tuna.
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|
| Pasta Vino Meat |
| Pasta Vino Meat |
| Skirt Steak | $22.95 |
Chimichurri and french fries.
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| Lamb Shank | $20.95 |
Demi-glaze, mushrooms and risotto Parmesan.
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| Chicken Parmigianino | $18.95 |
Breaded chicken, Parmesan and mozzarella gratinee with tomato sauce.
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| Chicken Paillard | $16.95 |
Grilled chicken topped with mixed baby green salad.
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| Veal Scalopina Limone | $21.95 |
Lemon and capers etc.
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| Veal Scalopina Al Fungi | $21.95 |
Mixed wild mushroom with a demi-glaze.
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| Pasta Vino Fish |
| Pasta Vino Fish |
| Tilapia Francese | $16.95 |
Eggwash with a lemon butter sauce.
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| Salmon Mustard | $18.95 |
Sauteed mushrooms in mustard cream sauce.
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| Salmon Grilled | $18.95 |
Sauteed mushrooms in mustard cream sauce.
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| Pepper Crusted Tuna | $23.95 |
Pepper crusted, cippolini onion, cherry tomato, red wine, etc.
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| Corvina Livornese | $21.95 |
Kalamata olives, onion, capers and basil with tomato sauce.
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| Grouper Aqua Pazza | $24.95 |
Mixed pepper, shrimp, mussels, clams in a tomato broth.
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| Pasta Vino Desserts |
| Pasta Vino Desserts |
| Creme Brulee | $6.00 |
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| Apple Tart | $6.00 |
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| Chocolatissmio | $6.00 |
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| Tiramisu | $6.00 |
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| Homemade Sorbet and Ice Cream | $6.00 |
Please call the restaurant for today's selection.
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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