Italian comfort, island spirit and scratch-made flavor, centered around our brick oven and the unmistakable character of Clemente's.
Made from scratch daily · Whole-milk mozzarella · San Marzano DOP tomato sauce
Regular pizzas—excluding the meatball pizza—may be prepared on our scratch-made 10-inch gluten-free crust for an additional $6. For guests with celiac disease, we do not recommend our gluten-free pies because they are prepared in the same kitchen as wheat-based pizzas.
Antipasti & Salads
Two 4 oz. homemade meatballs served with bolognese sauce, ricotta, parmesan cheese and homemade bread.
Panko-breaded eggplant layered with ricotta, finished with marinara, parmesan and balsamic glaze.
Fresh, creamy mozzarella ball served with homemade crostinis, baby confit tomatoes, Sicilian olives and Calabrese hot peppers.
A variety of imported meats and cheeses with homemade crostinis, Sicilian olives, Calabrese hot peppers and fig jam.
Five chicken winglets with house-made creamy parmesan garlic dipping sauce.
Sliced fresh mozzarella, tomatoes and basil, drizzled with balsamic glaze, extra virgin olive oil and Sicilian sea salt.
Chopped hearts of romaine tossed in creamy Caesar dressing with shaved parmesan and homemade garlic croutons. Add anchovies for $3.
Grilled romaine heart with grape tomatoes, red onion, shaved Romano cheese and Eleisha's Italian vinaigrette.
Romaine and mixed field greens, cucumber, grape tomatoes, avocado, red onions, chickpeas, carrots and gorgonzola cheese, tossed in Eleisha's Italian vinaigrette.
Mixed field greens, fire-roasted beets, goat cheese and pistachios, tossed in Eleisha's Italian vinaigrette.
Brick-Oven Pizza
Fresh mozzarella, garnished with Parmigiano Reggiano.
Fresh whole mozzarella, roasted tomatoes, fresh basil and Pecorino Romano.
Crumbled meatballs, dusted with Pecorino Romano.
Sautéed baby portobello mushrooms, dusted with shredded parmesan.
Dried-cured, lightly smoked pepperoni.
Pepperoni, sausage, homemade meatballs and smoked hickory bacon.
Roasted tri-colored bell peppers and caramelized onions.
Garlic olive-oil glaze, hickory-smoked bacon, caramelized onions, roasted garlic, mozzarella and honey.
Hot cherry peppers and spicy soppressata, dusted with Pecorino Romano.
Spinach, artichokes, red onion, sun-dried tomatoes, Mediterranean olives, feta and mozzarella cheese with roasted garlic and balsamic glaze.
Caramelized onions, tri-colored bell peppers, mushrooms, summer squash and zucchini.
Hickory-smoked bacon, fresh pineapple and Pecorino Romano.
Chopped hearts of romaine tossed in creamy Caesar dressing with shaved Pecorino Romano, served atop a garlic-seared crust.
Soppressata, pepperoni, crumbled meatballs, tri-colored bell peppers, caramelized onions and mushrooms.
Crumbled meatballs, imported ricotta and marinara, topped with mozzarella and parmesan.
Fresh-baked garlic bread topped with whole-milk mozzarella and whole roasted garlic cloves.
Our 4 × 6-inch Sicilian slices are delightfully light and airy. Add any topping for $1.50 each.
Caramelized onions, red onions, baby portobello mushrooms, tri-colored bell peppers, zucchini, summer squash and hot cherry peppers.
Pineapple, avocado and black olives.
Pepperoni, soppressata, homemade meatballs, hickory-smoked bacon and anchovies.
Fresh basil, roasted garlic and honey.
Pasta & Dessert
San Marzano tomatoes, extra virgin olive oil, garlic and fresh ground basil.
San Marzano tomatoes, minced beef, spicy soppressata, garlic, onion, bell pepper, red wine and herbs.
A rich blend of heavy cream, butter, chopped garlic, parmesan and Italian herbs.
A creamy combination of San Marzano tomatoes, extra virgin olive oil, garlic, parmesan cheese, basil and a dash of heavy cream.
Choice of two sweet cream, chocolate chip or two Key lime.
The Wine List
Italy
Italy
Treviso
Piedmont · Sweet, savory and aromatic · 5% ABV.
Isonzo · Fragrant, tropical fruit, spice and a long finish.
Italy · Apricots, pear, honey and minerality.
Sardegna · Peach, pink grapefruit, almond and floral notes.
Abruzzo · Herbs, lemon, melon and ripe yellow apple with sharp, flinty acidity.
New Zealand · Tangy, green pepper, lime zest and tropical fruit.
Chile · Vanilla, butter, pineapple and acacia.
Provence, France · Fruit-forward, fresh white and red fruit.
Tuscany · Blackberry, blueberry, plum, spice, cocoa and hazelnut.
Tuscany · Cherry, licorice, spice and subtle coffee.
Molise · Cherry, plum, wet gravel and orange peel.
Cherry jam, blackberry, peppery herbs and tobacco with fresh acidity and polished tannins.
Valpolicella · Ripe red fruit, plum and spice with pleasant chocolate notes. Rich and elegant.
Tuscany · Small black fruits, raspberries, candied orange peel, incense and tea leaf with a long finish.
Piedmont · Fresh violets and cherries, red berry, dried fruit and herbs with firm tannins.
Chile · Strawberry, cherry and vanilla; fresh and smooth.
Australia · Black currant, licorice, dark chocolate and mint.
Menu availability and pricing are subject to change.
Menu availability and pricing are subject to change. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially for guests with certain medical conditions. Please note a 3% processing fee will be added for all credit card transactions.