Casa Don Alfonso restaurant at The Ritz-Carlton in Clayton St. Louis will feature Mediterranean cuisine from Italian restauranteur Mario Iaccarino. On the Lunch-Dinner menu the highest is the Grilled Main Lobster at $64 and the lowest is the soup at $11.

Chef Sergio Chierego is at helm of the kitchen who will feature plates inspired by Italy’s Campania region with ingredients similar to what was grown on Iaccarino’s family farm in Southern Italy.

RESERVATIONS REQUIRED: Call 314.719.1496 or make reservations on OpenTable

Breakfast Served Daily 6:30-10a  ·  Sunday Brunch 10a-3p
Lunch Served Daily 11a-2:30p
Dinner Tues-Th 5-9p | Fri & Sat 5-10p

Casa Don Alfonso at The Ritz-Carlton
100 Carondelet Plaza, St. Louis, MO 63105
314.719.1496
casadonalfonsostlouis.com | Google Maps

Menu Lunch & Dinner

ANITPASTI & DA CONVIDERE

Prices subject to change: see full menu at casadonalfonsostlouis.com/menus

FRESH LETTUCE  14
{GF} Greek Feta & Yogurt, Cucumber, Walnuts, Dried Figs & Apricots {contains tree nuts}

MARINATED RED SNAPPER VEILS  19
Fresh Herbs, Pink Pepper, Orange Supreme, Mint Yogurt

BEEF CARPACCIO  21
{GF} Parmigiano Reggiano, Fresh Arugula, Whole Grain Mustard Aioli {contains peanuts}

FARMER’S BOARD  24
Italian Charcuterie, Cheese, Marinated Vegetables

PIZZA BREAD BRUSCHETTA  14
Fresh Cherry Tomatoes, Basil, Oregano {contains tree nuts}

FRITTO MISTO  16
From the heart of Naples. Arancino, Mozzarella in Carrozza, Potato Croquettes, Deep Fried Vegetables {contains peanuts}

TUNA TARTARE  21
{DF} Capers, Parsley, Mustard with Chili Pepper Scented Mayonnaise {contains peanuts}

CLASSICAL EGGPLANT PARMIGIANA  13
Whole Wheat Toasted Bread {contains peanuts}

ZUPPE

These anti-aging soups are seasoned at the table with crostini, aromatic herbs, dried tomatoes & chili pepper. All soups are vegan, gluten & dairy free.

TOMATO & BASIL  12

CANNELLINI BEANS  11

CASTELLUCCIO LENTILS  11

FRESH GREEN PEAS  11

CHICKPEAS FROM CONTRONE  11

PIZZA NAPOLETANA

No passport required. Our sourdough is organic & gently proofed for 48 hours for a true Italian classic.

MARGHERITA16
Fior di latte, Basil

MARINARA 15
Tomato Passata, Oregano, Garlic

CHERRY TOMATOES & BURRATA  20

NDUJA FROM CALABRIA  19
Soppressata Piccante

SICILIAN PECORINO, BLACK PEPPER & DRIED TOMATOES  18

NEAPOLITAN SALTIMBOCCA  23
Parma Ham & Arugula

WHITE WITH BLACK TRUFFLE  24

PASTA

Recipes passed down by the Iaccarino family, from Sorrento to St. Louis

GRANDMA’S ZITI  20
{DF} Anchovies from the Amalfi Coast, Cherry Tomatoes, Parsley, Chili Pepper, Garlic Clove

HOUSEMADE FRESH TAGLIATELLE  32 
{DF} Scented with Citrus & Shrimp, Bisque, Marjoram

MIXED PASTA  16
Flavoured with Potato & Smoked Scamorza, Rosemary, Onion, Pancetta

BAKED TINY GNOCCHI  16
{Sorrento Coast Style} Tomato Sauce, Mozzarella, Parmigiano Reggiano, Basil

MACCHERONI GRATIN  18
{Grandfather Alfonso’s Original Recipe} Extra Virgin Olive Oil Béchamel, Ham

LA CLASSICA LASAGNA NAPOLETANA  24
Tomato Beef Ragoút, Green Peas, Eggs, Ricotta

SECONDI

CATCH OF THE DAY  37
{GF/DF} Foil Wrapped with Cherry Tomatoes, Anchovies, Onions, Vegetables Brunoise

CLASSICAL COD & POTATOES  27
{GF/DF} Capers, Taggia Olives, Cherry Tomato, Roasted Red Onion, Fennel Salad

GRILLED MAINE LOBSTER  64
{GF/DF} Mint Chimichurri

THE REDISCOVERY OF THE CHICKEN CACCIATORA  27
{GF} Rosemary, Vegetables, Tomatoes

TRADITIONAL PORK BRACIOLA  27
{GF} Berkshire Pork Roll, Raisins, Pine Nuts, Parsley, Chopped Garlic, Tomato Ragoút {contains tree nuts}