Christinis Ristorante Italiano Orlando Menu

Jumbo olives imported directly from the Christini family's European farms, marinated in house-infused extra virgin olive oil with fresh herbs and aromatics

Creamy imported burrata cheese paired with delicate slices of aged Italian prosciutto, finished with a drizzle of estate olive oil and fresh basil

Thinly sliced prime beef tenderloin, served raw in the classic Italian tradition, dressed with capers, arugula, shaved Parmigiano-Reggiano, and a squeeze of fresh lemon

Jumbo grilled shrimp marinated in garlic, lemon, and fresh herbs, served over a bed of wilted greens with a touch of white wine reduction

Tender rings of fresh calamari lightly dusted in seasoned flour and fried to golden perfection, served with house-made marinara and a zesty aioli

Fresh Prince Edward Island mussels steamed in a fragrant broth of dry white wine, garlic, shallots, and fresh Italian parsley, served with grilled artisan bread

Our legendary Caesar salad prepared tableside with the original Tijuana recipe — romaine hearts, house-made dressing with anchovy and Dijon, freshly grated Parmigiano-Reggiano, and house-baked crouton

A fresh mixed green salad of seasonal lettuces, heirloom tomatoes, cucumber, and red onion, tossed in a light house vinaigrette of Christini family olive oil and aged balsamic

Baby spinach salad with sliced mushrooms, crispy pancetta, hard-boiled egg, and a warm bacon vinaigrette, prepared tableside with theatrical flair

A hearty, slow-simmered Northern Italian vegetable soup enriched with cannellini beans, seasonal vegetables, and a generous spoonful of house-made basil pesto

The dish that helped define Orlando's fine dining scene. Silky egg fettuccini tossed tableside in a luxurious sauce of sweet cream butter and aged Parmigiano-Reggiano — the authentic Roman Alfredo rec

Delicate hand-cut egg pasta tossed with sweet lump crab meat, cherry tomatoes, fresh basil, and a touch of white wine in a light garlic and olive oil sauce

A beloved Sicilian classic — rigatoni tossed with roasted eggplant, fresh San Marzano tomato sauce, ricotta salata, and torn basil

Wide ribbon pasta slow-braised with wild boar ragu, aromatic vegetables, and a touch of red wine, finished with freshly grated Parmigiano-Reggiano

Carnaroli risotto slowly stirred to creamy perfection with imported dried porcini mushrooms, a splash of white wine, and finished with truffle oil and shaved Parmigiano-Reggiano

Pillowy house-made potato gnocchi served in a vibrant San Marzano tomato sauce with fresh basil and a generous dusting of aged Parmigiano-Reggiano

Pan-seared Chilean Sea Bass with a golden crust, resting on a bed of creamy shrimp risotto, surrounded by a saffron-infused shellfish broth. One of Orlando's most iconic fine dining dishes

Fresh Atlantic salmon encrusted with a fragrant blend of Provencal herbs, pan-roasted and served alongside roasted fingerling potatoes and a lemon-caper beurre blanc

Whole Mediterranean sea bass roasted in a salt crust with fresh herbs, lemon, and white wine, filleted tableside for a spectacular presentation

A timeless Italian-American classic — free-range chicken breast breaded and pan-fried to golden perfection, layered with house-made San Marzano tomato sauce and melted fresh mozzarella

Sauteed free-range chicken breast finished in a bright lemon-butter sauce with capers, white wine, and fresh parsley — a Northern Italian classic of elegant simplicity

Grilled free-range chicken breast marinated in Christini family olive oil, fresh rosemary, and garlic, served with seasonal roasted vegetables and a rosemary-infused jus

The crown jewel of Christini's menu and one of the most celebrated dishes in Orlando fine dining. A massive, bone-in Milanese-cut veal chop from the finest milk-fed veal, pan-roasted to perfection. Th

Tender veal medallions sauteed in a rich, velvety Sicilian Marsala wine sauce with imported porcini mushrooms and a touch of cream — a beloved Italian classic prepared with uncompromising quality

Delicate veal scaloppine sauteed in a bright, briny sauce of lemon juice, white wine, butter, and capers — a Northern Italian preparation that showcases the natural sweetness of prime milk-fed veal

A Roman classic — veal scaloppine layered with fresh sage and aged prosciutto di Parma, pan-seared in butter and white wine until the prosciutto crisps and the veal becomes irresistibly tender

A Milanese masterpiece of slow-braised veal shank in white wine, vegetables, and broth until fall-off-the-bone tender, crowned with a bright lemon-herb gremolata and served with saffron risotto

Prime milk-fed veal, breaded and pan-fried to golden perfection, topped with house-made San Marzano tomato sauce and fresh-pulled mozzarella, baked until bubbling and golden

A pristine center-cut USDA Prime beef tenderloin, pan-seared to your exact preference and finished with a choice of classic Italian sauces — au poivre, Barolo wine reduction, or gorgonzola cream

Fresh baby spinach sauteed with thinly sliced garlic and a drizzle of Christini family estate olive oil

Crispy roasted fingerling potatoes seasoned with fresh rosemary, sea salt, and Christini family estate olive oil

Seasonal Italian vegetables grilled over an open flame and finished with aged balsamic vinegar and estate olive oil

Our signature house-made tiramisu — layers of espresso-soaked ladyfinger biscuits and hand-whipped mascarpone cream, dusted with premium cocoa. Made fresh daily

Crispy house-made cannoli shells filled to order with sweet ricotta cream, studded with mini chocolate chips and candied orange peel, dusted with powdered sugar

A silky Italian cream dessert infused with Madagascar vanilla bean, unmolded tableside and served with a seasonal berry coulis and fresh mint

A rotating selection of house-made Italian gelato in classic and seasonal flavors — ask your server for tonight's selection

A warm, flourless dark chocolate cake with a molten center, served with a quenelle of house-made vanilla gelato and a dusting of cocoa powder

A classic Italian custard dessert prepared tableside — egg yolks whisked with Marsala wine and sugar over a double boiler until light and airy, served warm over fresh seasonal berries