Cappelli Kitchen - Naples, FL

Slow cooked with celery, onions, carrots, garlic, bay leaves, and parsley.

Leeks, cannellini beans, cabbage, carrots, celery, tomato, garlic, fresh herbs, parsley, rosemary, basil, and thyme.

Onions, carrots, garlic, spinach, cumin, coriander, turmeric, parsley, and lemon.

Spring mix, arugula, tomatoes, corn, shredded carrots, and mozzarella with lemon basil vinaigrette.

Romaine, grape tomatoes, red onion, cucumbers, feta, and chickpeas with oregano lemon dressing.

Spring mix, chopped tomatoes, cucumbers, shredded carrots.

Traditional Caesar with house made dressing.

Cauliflower, broccoli, zucchini, carrots, and farro topped with a mix of fresh cilantro, dill, mint, and goat cheese. Served with red wine shallot vinaigrette.

Red cabbage salad, pickled shallots, spicy roasted cauliflower, spiced chickpeas, arugula, and tricolor quinoa. Served with a lemon tahini dressing.

Roasted eggplant, grape tomatoes, hothouse cucumber, kalamata olives, feta, spinach, and chickpeas. Served with homemade tzatziki.

Old fashioned rolled oats, Greek yogurt, almond milk, chia seeds, mixed berries, banana, and vanilla.

3 eggs, and a touch of heavy cream. Add additional ingredients for additional charge.

Bolognese or vegetable.

With white wine, lemon, capers and fresh sage.

With pomodoro sauce, parmigiano and shredded mozzarella.

Lightly breaded and pan sautéed served with a side of mixed greens and diced tomatoes.

With fresh lemon, lemon zest and demiglace.

With grape tomatoes, capers, kalamata olives, fresh rosemary and sage.

Lean ground beef eggs, parsley, pecorino cheese and garlic simmered in homemade pomodoro sauce.

Fresh tomato and basil.

Fresh tomato and basil with meatballs.

Fresh tomato, lean beef ground, carrots, celery, garlic and rosemary.