Fragole Ristorante

Fragole Ristorante Homemade Italian Restaurant in Carroll Gardens, Brooklyn, Zagat rated

Salad: Baby watercress with raspberries, hearts of palm, roasted hazelnuts and goat cheese. Pasta: Fussili with chopped ...
06/03/2026

Salad: Baby watercress with raspberries, hearts of palm, roasted hazelnuts and goat cheese.

Pasta: Fussili with chopped chicken, sun dried tomatoes, spinach and spicy vodka sauce.

Risotto: With prosciutto, roasted peppers and burrata cheese.

Meat: Grigliata mista (short ribs, chicken breast, Italian sausage) with chimichurri. Served with Brussels sprouts.

Dessert: Chocolate mascarpone cheesecake.

Mocktail: Phony Negroni.

Salad: Baby arugula with blueberries, avocado, roasted peppers, toasted pine nuts and fontal cheese. Appetizer: Salmon a...
06/01/2026

Salad: Baby arugula with blueberries, avocado, roasted peppers, toasted pine nuts and fontal cheese.

Appetizer: Salmon avocado Tartare with toasted sesame seeds and citrus dressing.

Pasta: Homemade beef Ravioli with artichokes and a creamy Calabrian chili vodka sauce.

Fish: Pan-seared halibut topped with roasted tomatoes, oregano and a white wine sauce. Served with fingerling potatoes and sauteed leeks.

Mocktail: Shirley Temple.

Salad: Shaved Brussels sprouts with grilled nectarines, sun-dried tomatoes, roasted corn, toasted pistachios, and shaved...
05/30/2026

Salad: Shaved Brussels sprouts with grilled nectarines, sun-dried tomatoes, roasted corn, toasted pistachios, and shaved Pecorino Romano.

Appetizer: Pan-Fried and breaded Arancini filled with fresh mozzarella and spinach. Served with arrabbiata sauce.

Pasta: Capellini cacio e pepe with baked eggplant rollatini filled with fresh ricotta, spinach, melted mozzarella and marinara sauce.

Risotto: Risotto with pancetta, roasted cauliflower, sauteed mushrooms, and truffle olive oil.

Meat: Pan seared chicken breast stuffed with roasted peppers, broccoli rabe, creamy Fontal cheese and a lemon-caper piccata sauce. Served with mashed potatoes.

Salad: Tricolore salad with fresh grapes, cucumber, roasted peppers, toasted cashews and crumbled goat cheese. Appetizer...
05/22/2026

Salad: Tricolore salad with fresh grapes, cucumber, roasted peppers, toasted cashews and crumbled goat cheese.

Appetizer: Roasted pear with prosciutto di Parma and shaved Asiago Peppercorn. Finished with a balsamic glaze.

Pasta: Homemade butternut squash ravioli with sun-dried tomatoes, toasted pine nuts and brown butter & sage sauce.

Risotto: Black squid ink risotto with blackened shrimp, leeks, roasted tomatoes, and lemon oil.

Meat: Grilled short ribs with grilled pineapple, avocado chimichurri. Served with roasted fingerling potatoes and broccoli rabe.

Cocktail: Espresso Martini or Margarita.

Dessert: Chocolate Tartufo.

Check our new happy hour deals!
05/20/2026

Check our new happy hour deals!

Soup: Classic Gazpacho. (Chilled tomato soup with cucumber, peppers, garlic, olive oil, and fresh herbs)Salad: Shaved fe...
05/20/2026

Soup: Classic Gazpacho. (Chilled tomato soup with cucumber, peppers, garlic, olive oil, and fresh herbs)

Salad: Shaved fennel with fig, roasted peppers, feta cheese and pine nuts.

Pasta: Fussilli with chopped tuna, cherry tomatoes, asparagus. Served with a white wine, fresh herbs and lemon sauce.

Risotto: with porcini mushrooms, shiitake mushrooms, white mushrooms, spinach and a touch of truffle oil.

Meat: Pork loin milanese. Served with spring mix greens, marinated onions and marinated tomatoes.

Cocktail: Espresso Martini or Negroni.

Soup: Classic Gazpacho. (Chilled tomato soup with cucumber, peppers, garlic, olive oil, and fresh herbs).Salad: Baby Aru...
05/18/2026

Soup: Classic Gazpacho. (Chilled tomato soup with cucumber, peppers, garlic, olive oil, and fresh herbs).

Salad: Baby Arugula with grilled pineapple, avocado, capers and shaved Parmigiano Reggiano.

Pasta: Homemade Butternut squash ravioli with pancetta, shallots, egg yolk, cracked black pepper, and Pecorino Romano.

Risotto: Risotto alla Primavera (zucchini, carrots, eggplant, asparagus, roasted peppers, and Asiago peppercorn cheese).

Meat: Chicken breast rollatini with prosciutto di Parma, spinach, roasted bell peppers, and mozzarella cheese, finished with a lemon caper piccata sauce. Served with leek potato puree.

Cocktail: Campari spritz or Margarita.

Dessert: Homemade Oreo Panna Cotta.

Salad: Shaved red cabbage, baby arugula, cantaloupe, grilled corn, cherry tomatoes, toasted pine nuts and primosale chee...
05/12/2026

Salad: Shaved red cabbage, baby arugula, cantaloupe, grilled corn, cherry tomatoes, toasted pine nuts and primosale cheese.

Pasta: Homemade beef ravioli served with artichokes and Calabrian vodka sauce.

Risotto: Creamy risotto with grilled chopped rib-eye steak, caramelized onions, and gorgonzola cheese.

Meat: Pan-seared chicken breast with roasted peppers, prosciutto, spinach, fresh thyme, and white wine sauce. Served with broccoli and mashed potatoes.

Cocktail: Margarita (classic, strawberry, passion fruit).

Mother’s day specials #
05/09/2026

Mother’s day specials #

05/01/2026

Salad: Shaved Brussels sprouts with blackberries, roasted peppers, hearts of palm, creamy Gouda cheese, and toasted walnuts.

Appetizer: Avocado salmon tartare with lemon vinaigrette.

Pasta: Homemade gnocchi with roasted tomatoes, brown butter and sage.

Risotto: with chopped chicken breast, pancetta, green peas and artichokes. Topped with fresh ricotta.

Meat: Baked stuffed pork loin with prosciutto, spinach, sun-dried tomatoes, mozzarella, and fresh herbs, finished with a Marsala wine reduction. Served with garlic mashed potatoes.

Dessert: Chocolate gelato truffle. With espresso shot.

Drink: NEGRONI (CLASSICO, MEZCAL, BOULEVADIER).

04/30/2026

Salad: Fennel, kale, pear, artichokes, sun dried apricots and mozzarella di bufala.

Pasta: Homemade pappardelle Napolitano (Italian sausage, meatballs, marinara, basil).

Risotto: with shrimp, chorizo, leeks and Calabrian lemon oil.

Fish: Pan seared filet of sole with pesto and sundried tomatoes. Served with roasted Brussels sprouts and sauteed carrots.

Cocktail: Margarita (Classic, Strawberry, Passion fruit)

Salad: Baby spinach with kiwi, avocado, buffalo mozzarella and toasted cashews. Appetizer: Eggplant Milanese Caprese (to...
04/25/2026

Salad: Baby spinach with kiwi, avocado, buffalo mozzarella and toasted cashews.

Appetizer: Eggplant Milanese Caprese (tomatoes, fresh basil, mozzarella) with balsamic glaze.

Pasta: Campanelle pasta with classic Puttanesca sauce (tomatoes, olives, capers, anchovies and chili flakes).

Risotto: with crispy pancetta, shallots, roasted sweet potato and Pecorino Romano.

Fish: Pan-seared trout with leeks, kalamata olives, capers and cherry tomatoes in a light lemon cream sauce. Served with roasted brussels sprouts and carrots.

Cocktail: Margarita. (classic/passion fruit/strawberry)

Salad: Shaved Brussels sprouts with red seedless grapes, avocado, artichokes, glazed pecans and Primosale cheese. Pasta:...
04/21/2026

Salad: Shaved Brussels sprouts with red seedless grapes, avocado, artichokes, glazed pecans and Primosale cheese.

Pasta: Homemade braised beef ravioli with leeks, Kalamata olives, roasted zucchini and creamy sauce.

Risotto: with chopped chicken breast, white mushroom, sh*take mushroom, porcini mushroom, sun dried tomatoes and crumbled goat cheese.

Meat: Stuffed French (bone in) pork chop with roasted peppers, spinach, fontina cheese, and honey mustard creamy sauce. Served with roasted sweet potato.

Cocktail: Margarita. (Classic/strawberry/passion fruit).

Salad: Baby kale with pear, red roasted peppers, Auribella cheese and roasted walnuts. Appetizer: Crostini with prosciut...
04/20/2026

Salad: Baby kale with pear, red roasted peppers, Auribella cheese and roasted walnuts.

Appetizer: Crostini with prosciutto, mozzarella di bufala and fig jam.

Pasta: Homemade fettuccini with chopped hot sausage, mushrooms, leeks and tomato paste.

Risotto: with beef short rib ragu, caramelized onions topped with baby arugula.

Fish: Pan seared filet of sole alla Livornese. Served with mashed potatoes and broccoli rabe.

Mocktail: Lavender lemonade spritz.

New pasta dishes:Fettuccine with mushrooms, spinach and touch of truffle oil. Tri color cheese tortellini all’ Amatricia...
04/17/2026

New pasta dishes:

Fettuccine with mushrooms, spinach and touch of truffle oil.

Tri color cheese tortellini all’ Amatriciana (pancetta, shallots, oregano, basil, garlic, marinara) topped with pecorino Romano.

Black pappardelle (squid ink) with shrimp, calamari, mussels, leeks, cherry tomatoes and white wine fresh herbs sauce.

04/17/2026

Specials

Salad: Shaved fennel with dried apricots, roasted beets, black olives, mozzarella di bufala, glazed pecans.

Appetizer: Crostini with grilled shrimp, avocado and lemon aioli.

Pasta: Homemade gnocchi with chopped chicken breast, artichokes, sun-dried tomatoes, fresh basil and garlic lemon oil.

Risotto: with pancetta, roasted peppers, broccoli rabe Pecorino Romano.

Meat: Pork loin alla parmigiana. Served with spaghetti, olive oil and garlic.

Cocktail: Negroni(Classico, mezcal, boulevardier).

Soup: Porcini mushrooms. Served with fontina crostini. Salad: Beet caprese (roasted beets, tomato, mozzarella di bufalla...
04/13/2026

Soup: Porcini mushrooms. Served with fontina crostini.

Salad: Beet caprese (roasted beets, tomato, mozzarella di bufalla, basil) with balsamic reduction.

Appetizer: Pan fried polenta. Served with Calabrian lemon aioli.

Pasta: Homemade gnocchi with pancetta, wild mushrooms, spinach and brown butter sauce.

Risotto: With leeks, red roasted peppers, zucchini and mascarpone cheese.

Meat: Baked chicken rollatini with prosciutto, broccoli rabe, bell peppers, smoked mozzarella and piccata sauce. Served with mashed potato.

Mocktail: Lavender lemonade spritz.

Salad: Shaved cabbage, baby arugula, grilled shrimp, grilled zucchini, marinated onions, roasted bell peppers and shaved...
04/11/2026

Salad: Shaved cabbage, baby arugula, grilled shrimp, grilled zucchini, marinated onions, roasted bell peppers and shaved pecorino cheese.

Appetizer: Black figs wrapped in Prosciutto with crumbled feta cheese and a balsamic glaze.

Pasta: Homemade boar lasagna with smoked mozzarella and creamy vodka sauce.

Risotto Nere: Black squid ink, grilled calamari, sun-dried tomatoes and a touch of lemon oil.

Fish: Pan-seared striped bass topped with a fresh basil, avocado, and mango salad. Served with roasted cauliflower and roasted beets.

Cocktail: Negroni.

Soup: Roasted carrot soup with gouda crostini. Salad: Organic mixed greens with strawberries, hearts of palm, avocado an...
04/03/2026

Soup: Roasted carrot soup with gouda crostini.

Salad: Organic mixed greens with strawberries, hearts of palm, avocado and shaved auribella cheese.

Appertizer: Cantaloupe wrapped in prosciutto with crumbled feta cheese and balsamic glaze.

Pasta: Homemade fettuccine with roasted chopped pork loin, bell peppers, spinach, and cream sauce.

Risotto: with mussels, Italian sausage, broccoli rabe, fresh basil and lemon oil.

Fish: Pan seared peppercorn tuna steak with citrus avocado salad. Served with sauteed leeks and carrots.

Soup: Shiitake, white mushroom, potato and celery.Salad: Shaved fennel, baby arugula, mango, roasted walnuts and feta ch...
04/01/2026

Soup: Shiitake, white mushroom, potato and celery.

Salad: Shaved fennel, baby arugula, mango, roasted walnuts and feta cheese.

Pasta: Homemade gnocchi with prosciutto di Parma, mozzarella di bufala, chopped tomatoes, basil and olive oil.

Risotto: with shrimp, chorizo, leeks and lemon oil.

Meat: Baked stuffed pork loin with prosciutto di Parma, spinach, smoked mozzarella and citrus orange sauce. Served with mashed potatoes.

Mocktail: Arnold Palmer.

Soup: Prosciutto di Parma and lentil soup. Salad: Mixed greens with nectarine, roasted beets, avocado, toasted walnuts, ...
03/30/2026

Soup: Prosciutto di Parma and lentil soup.

Salad: Mixed greens with nectarine, roasted beets, avocado, toasted walnuts, and crumbled goat cheese.

Pasta: Homemade mushroom ravioli with sun-dried tomatoes, spinach, and creamy truffle sauce.

Risotto: with chopped chicken breast, broccoli, roasted peppers, and Pecorino Romano cheese.

Fish: Baked stuffed salmon with crab and a creamy mustard sauce. Served with carrot puree.

Dessert: Homemade chocolate mousse cake.

Soup: Creamy roasted cauliflower soup, served with fontina cheese crostini. Appetizer: Pan fried crab cakes. Served with...
03/28/2026

Soup: Creamy roasted cauliflower soup, served with fontina cheese crostini.

Appetizer: Pan fried crab cakes. Served with baked potato and Calabrian lemon aioli.

Salad: Shaved Brussels sprouts with fresh plums, avocado, hearts of palm, and goat cheese.

Pasta: Homemade pappardelle with mussels, pancetta, broccoli rabe, and Arrabbiata sauce.

Risotto: With spinach, sun-dried tomatoes, and prosciutto di Parma.

Meat: Pan seared veal Scaloppini with a creamy Piccata sauce. Served with mashed potatoes and broccoli.

03/24/2026

Soup: Minestrone soup.

Salad: Baby spinach salad with grilled nectarines, Prosciutto di Parma, roasted cherry tomatoes and feta cheese.

Appetizer: Pan fried crab cakes with arrabbiata sauce. Served with sauteed artichoke and broccoli rabe.

Pasta: Homemade cappellini cacio e pepe with grilled shrimp.

Risotto: with chicken breast, wild mushrooms, sun dried tomatoes and mascarpone cheese.

Meat: Pan seared veal scaloppini with rosemary mushrooms and marsala wine sauce. Served with roasted garlic puree and string beans.

Soup: Wild mushrooms with a touch of truffle oil.Appetizer: Crostini with prosciutto di Parma, burrata and fig jam. Sala...
03/12/2026

Soup: Wild mushrooms with a touch of truffle oil.

Appetizer: Crostini with prosciutto di Parma, burrata and fig jam.

Salad: Shaved fennel, baby arugula, cantaloupe, red roasted peppers, pine nuts and shaved parmigiano cheese.

Pasta: Homemade fettuccine rosmarino (rosemary, Italian sausage, chopped tomatoes, basil and pomodoro).

Risotto: creamy risotto with chopped chicken, mushrooms and cabbage.

Meat: Grigliata mista (hanger steak, Italian sausage, chicken and shrimp) with avocado chimichurri. Served with a side of broccoli rabe .

Mocktail: Lavanda limonata spritz.

Soup: Frutti di mare (shrimp, calamari, mussels, chopped filet of sole, chopped tomatoes).Salad: Shaved Brussels sprouts...
03/10/2026

Soup: Frutti di mare (shrimp, calamari, mussels, chopped filet of sole, chopped tomatoes).

Salad: Shaved Brussels sprouts, grilled pear, fresh radish, avocado, crumbled goat cheese and caramelized pecans.

Pasta: Homemade beet gnocchi alla primavera (carrots, wild mushrooms, spinach, red roasted peppers, cherry tomatoes) with olive oil and garlic. Topped with shaved pecorino.

Risotto: with pancetta, sausage, spinach and roasted chopped tomatoes.

Fish: Blackened salmon with citrus avocado salad. Served with roasted beets and broccoli rabe.

Dessert: Homemade orange olive oil cake. Served with vanilla gelato.

Address

394 Court Street
Brooklyn, NY
11231

Opening Hours

Monday 4:30pm - 10pm
Tuesday 4:30pm - 10pm
Wednesday 4:30pm - 10pm
Thursday 4:30pm - 10pm
Friday 11am - 10pm
Saturday 11am - 10pm
Sunday 11am - 10pm

Telephone

+17185227133

Website

Alerts

Be the first to know and let us send you an email when Fragole Ristorante posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category