Antipasto

• For two $28 | For 4 $48

  Tagliere di Salumi e Formaggi

  Our Chef invites you to explore the rich and diverse flavors of Italy through our Charcuterie and Cheese board. Indulge, savor and create unforgettable memories with every bite.

  ---

  Cured meats: Spianata, Bresaola, Salame, Mortadella con Pistacchi    

  ---

  Cheeses: Mozzarella Picolo, Parmesano Reggiano, Primosale Pistacchio 

  ---

  Dips: Pesto Rosso, Crema di Olive Nere, Creme al Tartufo Nero 

  ---

  Vegetables: Kalamata olive, Olive con mandorle, Roman artichoke

• Calamari all'Arrabbiata

  Tender breaded calamari and baby octopus sautéed in a light tomato and white wine sauce with garlic, green olives and cherry tomatoes. Finished with a touch of chili for gentle warmth and served with toasted herb crostini .

  18
• For sharing

  Focaccia al Rosmarino

  Freshly baked Italian flatbread, finished with fragrant rosemary and lightly sprinkled with sea salt, served warm from the oven.

  10

Appetizer

• Mozzarella di Capri

  Fresh buffalo mozzarella with ripe tomatoes and basil, lightly dressed with extra virgin olive oil. Served with balsamic vinegar on the side. (Gluten-free)

  18
• An Italian delight

  Arancini di Riso

  Golden, crisp risotto balls filled with melted mozzarella cheese and tender peas. Set over our homemade pesto and finished with a touch of marinara sauce. (The pesto contains pine-nuts)

  16
• A Faro Blanco Restaurant Specialty

  Crespelle certosina

  Crêpe filled with baby shrimps, mushrooms, enriched with velvety béarnaise sauce, topped with Parmigiano-Reggiano cheese and baked until golden and crisp.

  18
• I nostri carpacci

  Carpaccio di polpo $18 | Carpaccio di Manzo al Tartufo $20

  Carpaccio di polpo. Thinly sliced, tender octopus, topped with salmon roe, crisp red onion, arugula, accompanied by cherry tomatoes and a drizzle of sweet balsamic glaze.

  ---

  Carpaccio di manzo al tartufo. Delicate slices of inside round beef, finished with shaved truffle, aged Parmigiano-Reggiano, toasted pine nuts, fresh white mushrooms, and a silky truffle sauce. (Contains raw beef)

• To start your meal

  Bruschetta al pomodoro

  Toasted crostini topped with freshly chopped tomatoes, garlic and basil, seasoned with salt and pepper and finished with a sprinkle of Parmigiano-Reggiano cheese.

  7

• Cozze al forno gratinata

  A taste of Italy by the sea. Tender mussels oven-baked until golden beneath a delicate crust of fresh herbs, garlic and Parmigiano Reggiano. Lightly infused with a white wine reduction.

  17

• Polpette di carne

  A blend of tender beef and pork meatballs served with our homemade marinara sauce finished with a touch of whipped mascarpone for a creamy accent.

  16
• A favorite

  Calamari fritti

  Lightly battered calamari rings, fried to a golden crisp and served with our signature marinara sauce.

  18

Soups

• Minestrone alla Faro Blanco

  Our take on the classic Italian soup. A hearty medley of garden vegetables, cannellini beans and chopped pasta, simmered in a savory vegetable broth. (Vegan friendly)

  17

Salads

• Insalata Cesare

  Crisp romaine lettuce dressed in our blend of vegetable oil , balsamic vinegar, fresh lemon, mustard, garlic, anchovies and silky egg emulsion. Topped with Parmesano Reggiano shavings and golden croutons. (Gluten-free available upon request)

  17

Risotto

• A favorite!

  Risotto del faro

  Arborio rice cooked in a tomato base with clams, mussels, baby shrimps, jumbo shrimp, baby octopus, squid, cherry tomato, basil and fish broth.

  44

Fish & Seafood

• Chef's Special

  Coda di aragosta con ravioli

  A tender 8oz Caribbean lobster tail served with our homemade ravioli, marinated in the Chef's special buttery and rich brandy infused sauce.

  52

• Salmone Toscano

  Tender pan seared salmon served in a silky Tuscan cream sauce with cherry tomatoes, wilted spinach, garlic and Parmigiano, gently infused with rosemary.

  48
• Flavors of the Mediterranean sea

  Filetto di spigola gratinata con frutti di mare

  Delicately gratinated sea bass fillet crowned with a tender seafood medley, Parmigiano-Reggiano, mustard and a light béchamel crust. Served over a smooth pumpkin purée. Fresh pasta available as a side accompaniment for an additional charge (no substitutions, per favore, grazie).

  50
• A Faro Blanco Family favorite!

  Gamberoni speciale di "Pachi e Machi"

  Golden, butterfly-breaded jumbo shrimp served with tartar sauce and your choice of pasta. A simple favorite once prepared for Nonna and Nonno, now served as a heartfelt tribute to their timeless joy.

  44

Beef, Veal & Chicken

• Pollo alla parmigiana

  Crispy breaded chicken breast, topped with rich marinara sauce and melted mozzarella cheese, served with linguine marinara.

  37

• Terre E Mare

  A tender 4oz filet mignon crowned with a succulent prawn, finished with a rich, velvety mushroom sauce. Served with creamy mashed potatoes and vegetables.

  51

• Pollo alla vodka

  Boneless grilled chicken breast mixed with fettuccine and a creamy pink sauce prepared with fresh cherry tomatoes, basil and a splash of vodka.

  37
• Award winner

  Costolette di agnello al forno o alla griglia

  Baby rack of lamb baked or grilled with rosemary, garlic, olive oil and black pepper, served with smooth and creamy mashed potatoes and vegetables. Fresh pasta available as a side accompaniment for an additional charge (no substitutions, per favore, grazie).

  50

• Filetto ai funghi porcini e funghi

  Tender Certified Angus Beef® filet mignon, grilled and wrapped in bacon, topped with a rich porcini mushroom sauce. Served over creamy mashed potatoes with a ratatouille of onions, yellow and green zucchini, and carrots. Fresh pasta available as a side accompaniment for an additional charge (no substitutions, per favore, grazie).

  59
• Highly recommended by the Chef

  Ossobuco di vitello con risotto milanese

  A bone in veal Ossobuco (shank) cooked to perfection until meltingly tender with red wine, white wine, parsley, rosemary, broth, garlic, onions, olive oil and lemon juice, served with our cheese risotto.

  52

Pasta

• Linguine allo scoglio

  Linguine tossed in our unique pomodoro sauce with a medley of baby octopus, squid, clams, mussels, baby shrimp, jumbo shrimp and fresh basil.

  47
• Traditional home-made

  Lasagna di Nonna Mia

  Pasta sheets layered generously with our slow-simmered Chef's ragù of beef and pork, silky béchamel and marinara. Melted provolone, pecorino and mozzarella buffalo cheese in every layer, finished with fresh basil.

  32
• Chef's Recommendation

  Fettuccine con gamberoni alla vodka

  Fettuccine in a creamy mixture of marinara and Alfredo sauce, prepared with fresh cherry tomatoes, basil and a splash of vodka, topped with jumbo shrimps.

  41
• Popular with kids

  Fusillone alla Bolognese

  Authentic Italian freshly homemade fusillone pasta served with a rich and savory bolognese sauce (made from a blend of beef & pork).

  37

Pizza

• Pizza assortiti al faro blanco

  Create your own pizza al Faro Blanco

  Choose up to 3 toppings. (Ham, pepperoni, salami, chicken, shrimp, bacon, anchovies, onion, mushrooms, basil, tomatoes, extra cheese, green olives, kalamata olives, peppers.) Extra toppings +$3.

  27

• Pizza Da Zia Adriana

  Tomato sauce, mozzarella cheese, peppers, ham, mushroom, black olives, jumbo shrimps, salami Genoa and arugula.

  29

• Pizza alla Romana

  Tomato, mozzarella cheese, anchovies and basil.

  28

• Pizza Capricciosa

  Tomato sauce, mozzarella cheese, ham, mushrooms, black olives.

  28

Vegan

• Vegan appetizer

  ---

• Caesar Salad

  Grilled romaine heart topped with fresh baked croutons, vegan parmesan and creamy Caesar dressing. This salad is gluten free when ordered without croutons. The Caesar dressing contains cashew nuts. (Gluten free made to order)

  18

• Piadina vegana

  Homemade grilled flatbread topped with lemon cashew ricotta, fresh basil and toasted pine nuts.

  11

  ---

• Vegan Main course

  ---

• Linguine Primavera

  Linguine with assorted fresh vegetables such as green zucchini, yellow squash, red-, peppers, cherry tomatoes, red onions and carrots in a pomodoro sauce.

  33

• Risotto Primavera

  Arborio rice cooked in a tomato base with fresh green zucchini, yellow squash, peppers, cherry tomatoes, red onions, carrots and vegetable broth.

  33
• Popular vegan choice!

  Penne alla vodka

  Penne in a creamy mixture of marinara and our homemade vegan Alfredo sauce, prepared with fresh cherry tomatoes, basil and a splash of vodka, topped with vegan mozzarella cheese. The Alfredo sauce contains cashew nuts.

  30

• Pizza Vegano

  Vegetable pizza with sun dried tomatoes, roasted zucchini, roasted garlic, fresh tomato sauce topped with vegan mozzarella. (Gluten free made to order)

  29

  ---

Dessert

• Faro Blanco Specialty

  Tiramisu

  Pound cake soaked in espresso, kahlúa and rum, filled with mascarpone cheese and whipped cream, topped with chocolate.

  12.50
• An Italian Classic

  Panna Cotta del Faro

  Silky panna cotta paired with our slow-cooked strawberry reduction for a perfect balance of creaminess and bright, natural sweetness.

  13.5
• Unique to Faro Blanco Restaurant

  Torta di cioccolato caldo di roma

  A unique hot chocolate infused cupcake, served on a bed of Ponche Aruba, sprinkled with cacao and powdered sugar. Please allow ten minutes as this is prepared a-la-minuta.

  13.5

• Torta al formaggio e mango

  Smooth, creamy cheesecake resting on a buttery biscuit crust, crowned with fresh mango and a golden mango coulis.

  12

• Gelato assortiti all'antica

  Assorted homemade Italian ice cream.

  11