Natural light pours in through the arched windows of Cara Mia Riverside Grill and reveals sweeping views of the Indian River as diners dig into linguine and calamari. In the kitchen, head chef Elizabeth Hanstein prepares house-made sauces from traditional Italian recipes and incorporates Mediterranean influences into dishes such as the chicken piccata, which finishes a mushroom-and-scallion chicken sautéed with a sherry wine sauce.
Each day, Marco's churns out freshly concocted sauces and house-made dough to construct a delicious assortment of palate-pleasing pies. The menu of specialty pizzas includes a strategic conglomeration of carnivorous delicacies, whimsical veggies, and a gooey triumvirate of cheese. With four types of classic pizza meats, the Meat Supremo packs enough protein to conquer a hoard of bloodthirsty Visigoths intent on sacking the Imperial LEGO forum. Gentle omnivores, however, represent additional food groups with the White Cheezy, which features butter-garlic sauce and a smattering of bacon over feta, onions, and tomatoes. Lettuce and Lotus-eaters can enjoy the vegetarian bliss of a specialty Garden pie or fashion their own flesh-free pizza from the ample selection of toppings.