1401 PENN AVE SE WASH DC 20003 (202) 661 0148 CARUSOSGROCERY.COM

Antipasti GARLIC BREAD QUA RO FORMAGGI .....9.75 Semolina Bread Baked until Golden Brown, CARUSO’S COLD ANTIPASTI FOR TWO served with Four Cheese Sauce with Marinated Artichokes, Vinegar Peppers, Ripe Tomatoes, Fresh Mozzarella, Spicy Olives, MOZZARELLA IN CARROZZA ...... 11.75 Roasted Reds & Chianti Vinaigre e .... 18.25 Layers of Mozzarella and Bread, Lightly Ba ered and served over Fresh Tomato-Basil Sauce

TOMATO BISED MEATBALLS ...... 12.25 TOMATO & BASIL CAPRESE...... 12.50 topped with Parmesan with Fresh Mozzarella and Balsamic

SEMOLINA DUSTED CALAMARI ...... 15.50 SWEET & SPICY SOPRESSATA PLATE...... 11.75 served with Marinara & Lemon Aioli Two Types of inly Sliced Dry Sausage Salads HOUSE SALAD ROASTED GARLIC TRICOLORE SALAD Mixed Baby Greens, CAESAR Endive, Radicchio, Arugula, Agrodolce Onions, Cucumbers with Parmesan Croutons Sliced Orange & Pistachios with & Chianti Vinaigre e 9.75 Toasted Fennel Citrus Vinaigre e 8.25 11

Caruso’s Grocery is the culmination of a lifelong passion for partners Michael Babin and Chef Ma Adler, both of whom share a deep love for neighborhood red sauce joints despite growing up in dierent parts of the country. Largely inspired by the restaurant Ma ’s dad ran while growing up in upstate New York called Scoozi, Caruso’s is a homage to Italian-American cooking. Having spent the be er part of his culinary career focused on regional Italian cuisine and much of his ee time traveling throughout Italy, Carusos is a full-circle moment for Ma ; a return to the classic, traditional Italian-American fare he grew up on. Caruso’s Grocery is named aer the beloved neighborhood corner store Michael’s grandparents ran in Baton Rouge, Louisiana aer emigrating there om Sicily. Pasta SPAGHE I AND MEATBALLS ...... 19.50 VIOLI ALLA GENOVESSE ...... 19.25 with Parmesan & Fresh Basil Rico a & Herb filled Ravioli in a Pesto Cream Sauce with Toasted Pignolis PENNE ALLA VOD ...... 19.25 with Peas & Prosciu o CARUSO’S ALFREDO...... 20.50 with Wild Mushrooms, Parmesan & True Bu er SPICY NEAPOLITAN GU ...... 20.75 with Fresh Bucatini Pasta & Whipped Rico a SHRIMP SCAMPI ...... 23.50 with Asparagus, Garlic, Chiles, GNOCCHI ALLA SORRENTINA...... 18.75 Splash of House Limoncello with Fresh Cherry Tomato Sauce NONNA’S LASAGNA...... 21.25 LINGUINI IN WHITE CLAM SAUCE...... 22.25 Layers of Fresh Pasta, Creamy Rico a with Garlic & Chopped Parsley and our Neapolitan Ragu Add Chicken To Any Pasta For 5. / Add Shrimp For 7. Entrees CHICKEN PARMIGIANA PORK CHOPS PIZZAIOLA STYLE served with Spaghe i Marinara with Stewed Peppers, Cherry Tomatoes, 23.25 Oregano & Roasted Garlic Mashed Potatoes 24.25 BAKED EGGPLANT ROLLATINI Stued with Herb Rico a, VEAL FNCAISE served with Spaghe i Marinara Egg & Parmesan Ba ered Cutlets topped with 22.50 Lemon-Bu er Sauce, served with Market Vegetables 28.50 TROUT PICCATA Seared Fillets topped with 14 OUNCE RIBEYE* Lemon-Bu er Wine Sauce & Crispy Capers, with Marsala Braised Mushrooms & Balsamic Onions served with Market Vegetables over Roasted Garlic Mashed Potatoes 25.50 38.25

SEAFOOD F DIAVOLO Clams, Mussels, Shrimp, Calamari Interested In Hosting Your Next Event At Caruso’s? in a Spicy Tomato Sauce over Fresh Tagliatelle Ask About Our Private Dining Options. 29.25

SIDES 6 EACH

Spaghe i Marinara Market Vegetables tossed in Garlic, Olive Oil & Herbs Roasted Garlic Mashed Potatoes

* Consuming Raw Or Undercooked Meats, Poultry, Seafood, Shell sh, Or Eggs May Increase Your Risk Of Food-Borne Illness, Especially If You Have Certain Medical Conditions SPARKLING ROSE

PROSECCO ...... 12. 36. 48. BARBE & DOLCE O...... 10. 30. 40. Mongarda, Glera, Veneto Ercole, Piedmont

SPARKLING ROSÉ...... 11. 33. 44. RED Scarpe a, Pinot Noir, Venezie BARBE...... 12. 36. 48. WHITE Poderi Cellario, Piedmont VERDICCHIO ...... 10. 30. 40. PINOT NOIR...... 9. 27. 36. Tavignano, Marche Quadri, Veneto PINOT GRIGIO ...... 9. 27. 36. CHIANTI...... 11. 33. 44. Musaragno, Veneto Donna Laura, Tuscany SOAVE...... 9. 27. 36. AGLIANICO ...... 10. 30. 40. La Cappuccina, Veneto Vigne Sannite, Campania CHARDONNAY...... 10. 30. 40. PRIMITIVO...... 12. 36. 48. Lodali, Piedmont Pietraventosa, Puglia CABERNET & SANGIOVESE ...... 11. 33. 44. WINE BO LE LIST & FULL BAR AVAILABLE Fiore, Tuscany

HOUSE COCKTAILS 10 EACH

ESPRESSO MARTINI ...... Our Vanilla Vodka & Espresso Liqueur, Galliano LIMONCELLOTINI ...... House Basil Gin, Our Limoncello, Lemon MULBERRY ST. COSMO ...... Our Citron Vodka, Orange Liqueur, Cranberry-Infused Aperol, Lime HOUSE SPRITZ ...... Mezzodi, Cappelle i, Bubbles ANTIPASTI DIRTY MARTINI ...... Mole i Tomato Gin, Basil, Olive Brine, Mozzarella & Olives GODFATHER MANHA AN ...... Manha an, Amare o Rinse HALF & HALF ...... Scarpa Vermouth, Dry Vermouth, Local Seasonal Vermouth, Squeeze of Lemon AMARO OLD FASHIONED ...... Bourbon, Ramazzo i, Bi ers, Sugar MEDITERNEAN MARGARITA ...... Our Blood Orange Tequila, Pomegranate, Orange, Lime

PILSNER 8. STOUT 10. Oxbow, Luppolo Italian-Style Pils, ME, 5%, 16 Oz. Evil Twin, Chili Bisco i Hazelnut Break, NY, 11.5%, 16 Oz. HAZY IPA 8. SAISON & LAMBIC BLEND 15. Bluejacket, is Must Be e Place, DC, 7%, 16 Oz. Del Ducato, Beersel Ma ina 2015, Italy, 6.2%, 11.2 Oz. WHEAT BEER 8. SOUR ALE 12. Schwendl, Schalchner Weisse Hell, Germany, 5.2%, 16.9 Oz. Del Borgo, Prunus Cherry Saison, Italy, 5.8%, 11.2 Oz. DARK LAGER 8. CIDER 8. Schönram, Altbayrisch Dunkel, Germany, 5%, 16.9 Oz. Gra, Field Day Rhubarb Spritz Cider, NY, 6.9%, 12 Oz.

Caruso’s Pomegranate Lemonade 5. • Caruso’s Cherry Vanilla Soda 5. • Caruso’s Egg Cream 5. Pellegrino Limonata, Pellegrino Pomelo, Stappi Red Bi er 5. • Q Ginger Beer, Q Ginger Ale 5. • Coke, Diet Coke, Sprite 3. San Pellegrino Sparkling Water, Aqua Panna Still Water (750 ml) 7.

Consuming Raw Or Undercooked Meats, Poultry, Seafood, Shell sh, Or Eggs May Increase Your Risk Of Food-Borne Illness, Especially If You Have Certain Medical Conditions