Positano’s meat and fish are handpicked daily, and we use our own private stock of herbs, olive oil and spices to complement any meal. At Positano’s, there is no cutting corners, as we prepare every plate to perfection.
The luncheon menu includes antipasti, salads and omelettes. Pasta dishes range from the traditional Penne Vodka to Penne Siciliana or Cappelini Positano with clams, calamari, shrimp and scallops. One of our signature dishes is a lobster and crab stuffed ravioli that you won’t find at any other seafood restaurant. For the “Second Piatti” there’s veal scallopini done several ways, as well as steak and chicken.
Dinner includes antipasti, insalada, pasta, pollo, veal and “Dalla Griglia” such as broiled veal chop, rack of lamb, filet mignon (with or without marsala sauce) or Angus shell steak.