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Dinner Menu
... sipping a glass of wine and enjoying an exciting
appetizer makes waiting for your main dish a pleasurable
experience - some of our most popular selections are great
for sharing and set the tone for a meal with friends or your
current or future sweetheart ...
FOCACCIA WITH EXTRA
VIRGIN OLIVE OIL AND BALSAMIC VINEGAR
COMPLIMENTARY WITH
PURCHASE OF A PASTA OR ENTREE. IT WILL BE DELIVERED
UPON REQUEST. |
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SKEWERS OF SHRIMP, CHARBROILED AND SERVED
OVER ITALIAN CANNELLINI BEANS WITH SWEET
KULA ONIONS AND A FRESH ITALIAN SALSA.
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FRESH ASPARAGUS, WRAPPED IN ITALIAN
PROSCIUTTO HAM, SPRINKLED WITH GOAT CHEESE AND DRIZZLED WITH A CHILLED
UPCOUNTRY AVOCADO DRESSING.
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LAYERS OF BAKED EGGPLANT, MOZZARELLA AND
PARMESAN CHEESE WITH OUR HOME-MADE TOMATO
SAUCE AND FRESH BASIL.
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FRESH AHI, SLICED THIN, SERVED RAW WITH
CELERY, ONIONS, CAPERS, ARUGULA AND PARMESAN
SHAVINGS. LEMON AND EXTRA VIRGIN OLIVE OIL
DRESSING.
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CURED BEEF, SLICED THIN, SERVED CHILLED WITH
FRESH ARUGOLA, PARMESAN SHAVINGS, EXTRA
VIRGIN OLIVE OIL AND FRESH LEMON.
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FRESH KULA SPINACH, SAUTEED WITH GARLIC,
PINENUTS, BUTTER AND PARMESAN CHEESE.
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CALAMARI DEEP FRIED AND SERVED WITH A CAPER
AND GARLIC MAYO.
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FRESH MOZZARELLA, FRESH TOMATOES, CAPERS,
GREEK OLIVES, BASIL, GARLIC MARINATED IN
EXTRA VIRGIN OLIVE OIL, SERVED OVER
CROSTINI. |
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A GRILLED PORTOBELLO MUSHROOM OVER POLENTA
WITH GORGONZOLA SAUCE.
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SEARED SCALLOPS WRAPPED IN BACON AND SERVED WITH ORGANIC
GREENS IN A BALSAMIC DRESSING.
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... our salads are organically grown and the freshest
available on the island and the dressings made here in the
kitchen - even our fresh mozzarella is made on the premises
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ORGANIC KULA GREENS, FRESH TOMATO, CUCUMBERS,
RED ONIONS, CALAMATA OLIVES, ROASTED PEPPERS AND FETA
CHEESE. WITH BROILED
SHRIMP: ADD $6.
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FRESH MOZZARELLA AND ORGANIC TOMATOES
WITH BASIL, CAPERS AND OREGANO WITH EXRA VIRGIN OILVE
OIL AND ORGANIC GREENS. WITH ITALIAN
PROSCIUTTO: ADD $4. WITH GRILLED
EGGPLANT: ADD $2.
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BELGIAN ENDIVE, PEARS, GORGONZOLA &
CARAMELIZED WALNUTS WITH AN ARUGULA AND ENDIVE MEDLEY.
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ORGANIC MIXED GREENS, FRESH TOMATOES
CUCUMBERS AND GREEK OLIVES. BALSAMIC DRESSING.
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HEART OF ROMAINE, PARMESAN SHAVINGS,
CROUTONS AND ANCHOVIES (IF YOU LIKE THEM).
WITH A BROILED CHICKEN BREAST: ADD $6.
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FRESH SPINACH, TANGERINES, GOAT
CHEESE, MUSHROOMS, HARD BOILED EGG, SERVED
WITH CARAMELIZED WALNUTS AND A TANGERINE AND
CHILI DRESSING.
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A BIG BOWL WITH LOTS OF ORGANIC GREENS,
CUCUMBERS, FRESH TOMATO, ARTICHOKE HEARTS,
KALAMATA OLIVES. LEMON DRESSING.
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MAUI GROWN BEEF FLANK STEAK GRILLED AND
SERVED OVER
ORGANIC GREENS WITH GORGONZOLA, RED PEPPERS,
KULA ONIONS AND TRUFFLE
OIL.
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... in Italy pastas are called 'Primi Piatti' or first
course. They open the appetite for the main dish and
consequently Italian portions of pasta are relatively small
compared to American standards. We make our portions large
and they are more than adequate to enjoy as the main course.
Still, if you want to experience dining Italian style, we
recommend sharing a portion of pasta before moving on to
your main dish. Mention it to your server and our chef will
be happy to split a pasta portion in two ...
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SHRIMP, MUSSELS, CLAMS, SCALLOPS AND
CALAMARI IN A ZESTY TOMATO SAUCE WITH
CAPERS, GARLIC AND GREEK OLIVES ON A BED OF
BLACK HOME MADE LINGUINE.
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LARGE FLAT NOODLES TOSSED WITH ROASTED
PINENUTS IN A BASIL AND ARUGULA PESTO,
SERVED WITH HERB CRUSTED SEARED SCALLOPS.
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HOME MADE PASTA TOSSED WITH A MEDLEY OF
FRESH VEGETABLES SAUTEED IN TOMATO
SAUCE WITH DRY RICOTTA CHEESE.
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HOME MADE
PASTA WITH FRESH CLAMS IN A WHITE WINE,
GARLIC AND SHELLFISH BROTH SAUCE.
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A CLASSIC: EGG, CREAM, BACON, SWEET
ONIONS AND GREEN PEAS.
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TRADITIONAL LAYERS OF FRESH PASTA , MEAT AND
CHEESE SAUCE AND PARMESAN CHEESE.
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TUBE SHAPED PASTA WITH STRIPS OF CHICKEN
BREAST AND BROCCOLI, IN A SUNDRIED TOMATO
BLUSH VODKA SAUCE.
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HOME-MADE LINGUINE WITH WILD
ITALIAN PORCINI MUSHROOMS IN A
CREAMY GARLIC SAUCE.
WITH STRIPS OF CHICKEN
BREAST $18.
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CORKSCREW PASTA WITH FRESH TOMATOES, FRESH MOZZARELLA, CAPERS, GREEK OLIVES,
BASIL, GARLIC AND EXTRA VIRGIN OLIVE
OIL.
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LARGE RICOTTA AND SPINACH DUMPLINGS, SERVED
WITH HOME MADE TOMATO SAUCE AND A CREAMY
GORGONZOLA SAUCE
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ANGEL HAIR TOSSED WITH SPINACH AND PINENUTS,
GARLIC AND FRESH ROMA TOMATOES.
WITH SHRIMP SAUTEED IN A LEMON, GARLIC AND
WHITE WINE SAUCE: ADD $4.
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HOME MADE PASTA PILLOWS, STUFFED WITH
SPINACH AND RICOTTA CHEESE, SERVED WITH A
FRESH SAGE CREAM SAUCE AND SCENTED WITH
WHITE
TRUFFLE OIL.
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IN TOMATO SAUCE: $10. - WITH HOME MADE MEAT SAUCE AND MEAT BALLS:
$14.
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LARGE FLAT NOODLES
WITH ITALIAN SAUSAGE, ONIONS, DRY RICOTTA
AND SPICY MARINARA SAUCE.. |
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LARGE FLAT NOODLES
WITH SHREDDED VEAL SCHANK SIMMERED IN
VEGETABLE TOMATO SAUCE. |
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A SPINY LOBSTER TAIL, SEARED AND
SERVED OVER BUTTERFLY PASTA TOSSED IN A
BLUSH SHERRY SAUCE. |
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... our entrees are served with either garlic mashed potatos,
creamy risotto or steamy polenta and vegetables. Our chefs
pour all their creativity into our main courses which range
from traditional, authentic Italian cuisine to marvelous
dishes from the new Pacific Rim culinary school reflecting
the environment and ingredients that surround them. Enjoy
them without prejudice - a classic fusion of Italian fare
and Pacific cuisine ...
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A FILLET OF FRESH AHI, SEARED SERVED WITH
TOMATOES, OLIVES AND CAPERS OVER ARUGULA
OR
COATED WITH CREOLE SPICES, SEARED AND TOPPED
WITH A FRESH MANGO.
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A RIB EYED STEAK TOPPED
WITH SLICES OF GRILLED TOMATOES AND
GORGONZOLA CHEESE
OR
SERVED WITH SAUTEED KULA ONIONS AND A
BALSAMIC DEMI GLAZE.
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LARGE PRAWNS BROILED IN THEIR SHELL, SERVED
WITH ANGEL HAIR SAUTEED WITH SPINACH,
TOMAOTES, GARLIC AND EXTRA VIRGIN OLIVE OIL.
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HALF A FREE RANGE CHICKEN, MARINATED IN
CITRUS AND GRILLED UNDER A BRICK, ETRUSCAN
STYLE.
SERVED
WITH A SALAD OF FRESH VEGETABLES IN A LEMON
DRESSING.
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A FILET MIGNON SAUTEED WITH A BRANDY
DEMIGLAZE AND GREEN PEPPERCORNS
OR BROILED
AND SMOTHERED WITH A WILD MUSHROOMS AND A
MARSALA CREAM SAUCE
OR
WITH A PORT WINE AND SHALLOT REDUCTION
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LAMB CHOPS GRILLED AND SERVED WITH A
ROASTED GARLIC AND EXTRA VIRGIN OLIVE OIL
EMULSION. CREAMY FENNEL MUSTARD SAUCE DIP ON
THE SIDE.
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A VEAL SHANK, SLOWLY SIMMERED IN OUR RICH
VEGETABLES AND TOMATO SAUCE. CASANOVA'S
SIGNATURE DISH!
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FRESH ISLAND FISH, SHRIMP, SCALLOPS,
CALAMARI, CLAMS AND MUSSELS, SIMMERED IN A
SAFFRON BROTH WITH ZUCCHINI AND POTATOES.
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A ROASTED DUCK BREAST, SERVED WITH A SWEET
'N
SOUR MANGO SAUCE
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Pizzas at Casanova are wood fired in the authentic tradition
of Napoli, where Pizza was born. Imported from Italy, our
wood burning oven is made of heat-repellent bricks. Burning
kiawe wood reaches and maintains a constant temperature of
700ºF, creating the delicious crispy crust we are famous
for. All pizzas are 12" in diameter.
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TOMATO SAUCE, MOZZARELLA AND FRESH BASIL.
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TOMATO SAUCE, BAKED EGGPLANT, SMOKED
MOZZARELLA AND FRESH TOMATO SLICES.
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TOMATO SAUCE, MOZZARELLA AND GOAT CHEESE,
ROASTED PEPPERS, THYME AND GARLIC
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PESTO SAUCE, SHRIMP, FRESH TOMATO SLICES AND
MOZZARELLA.
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FRESH SPINACH, MOZZARELLA, TOMATO SLICES,
GARLIC AND PARMESAN SHAVINGS.
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TOMATO SLICES, MOZZARELLA, MUSHROOMS AND
TRUFFLE OIL.
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TOMATO SAUCE, SMOKED MOZZARELLA, MORSELS OF
CHICKEN IN BBQ SAUCE, AND ONIONS.
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TOMATO SAUCE, FRESH MOZZARELLA, OREGANO,
CAPERS AND ANCHOVIES.
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TOMATO SAUCE, MOZZARELLA, PINEAPPLE AND HAM.
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TOMATO SLICES, MOZZARELLA, GORGONZOLA,
SMOKED MOZZARELLA, PARMESAN AND GARLIC.
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TOMATO SAUCE AND MOZZARELLA, TOPPED WITH
PROSCIUTTO AND FRESH ARUGULA
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MOZZARELLA, GOAT CHEESE, SPINACH, ONIONS AND
CAPERS, TOPPED WITH SMOKED SALMON.
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A LARGE PIZZA POCKET FILLED WITH RICOTTA
CHEESE, HAM AND BASIL, THEN TOPPED WITH
TOMATO SAUCE.
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GORGONZOLA CHEESE, BROCCOLI, ROASTED
PEPPERS, GRILLED EGGPLANT AND GARLIC.
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GARTICHOKE HEARTS, EGGPLANT, MUSHROOMS,
PEPPERS, MOZZARELLA AND TOMATO SAUCE.
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Our dessert selection changes daily but you can count
on:Tiramisu - we challenge any other Tiramisu experience you
might have had - Creme Brule'e - we make it lighter with a
bottom layer of fresh island fruit Chocolate Mousse Cake -
flourless, silky with a light taste of fresh berries.
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