Voted #1
on the island.

Authentic Southern Italian on Hilton Head Island, voted Lowcountry’s Best Italian Restaurant in 2025 and 2026. Seafood, handmade pasta, and Rovito family recipes from Chef Johnny Rovito.

Reserve a table See the menu

Tuesday–Saturday · 4:45–9 PM

841 William Hilton Parkway · 843-842-8200

Coastal Capri's lobster mac and cheese: a whole 6 oz lobster tail over cavatelli in a light cream sauce

Lowcountry's Best 2026 Winner, The Island Packet and The Beaufort Gazette

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“This was the best Italian meal I have had in this area ever.”
“Call it like I see it, this restaurant belongs in the conversation of our Mt. Rushmore.”
Jesse Blanco, Eat It & Like It

From Calabria, through Berwyn, to the island.

In 1973, Maria and Filippo Rovito brought their Italian heritage to the United States. By 1985 they had opened their first restaurant in Berwyn, Illinois, with the family at the heart of it.

Johnny and Robert, the family’s chefs, carried the tradition forward. Johnny has since moved to Hilton Head Island, bringing the family’s recipes with him. The pastas are imported from Italy and 100% semolina.

“My goal is simple: to create meals that leave a lasting impression you’ll think about long after the meal is over.”
Chef Johnny Rovito

Chef Johnny Rovito in his chef's whites, leaning on the bar at Coastal Capri — Chef Johnny Rovito

Chef Johnny trimming meat by hand in the Coastal Capri kitchen — Cut by hand in the kitchen

Buon appetito.

Southern Italian seafood, veal, and handmade pasta, prepared daily.

A ring of baked clams stuffed with garlic parmigiana breadcrumbs on a white plate — Clams al Forno28

Spaghetti carbonara with pancetta in a cream sauce, finished with parsley — Spaghetti Carbonara32

Rigatoni in pink vodka sauce with a basil leaf on a hand-painted pasta plate — Rigatoni Vodka26

Pesci di Mare

From the sea

Baccalà all'Italiano38
Cod filets baked with fresh mushrooms, onions, and olives in a crushed tomato sauce, with potatoes.
Piatti di Mare42
Shrimp, clams, calamari, and mussels over linguine, in your choice of red sauce, garlic and oil, or diavolo.
Lobster Diavolo60
A 6 oz lobster tail, calamari, shrimp, scallops, mussels, and clams over linguine in a spicy red sauce.
Lobster Mac & Cheese45
A 6 oz lobster tail sautéed in a light cream sauce with cavatelli pasta.

Tuesday to Saturday, from 4:45

Reserve a table

Antipasti Caldi

Hot starters

Calamari Capri24
Lightly floured calamari, fried and tossed with a spicy lemon garlic butter sauce.
Shrimp Capri26
Four jumbo shrimp, lightly floured, fried, and tossed in spicy lemon garlic sauce.
Blackened Shrimp26
Four jumbo shrimp served over wild greens with balsamic vinaigrette.
Calamari Fritti22
Lightly floured calamari, fried, with marinara.
Add shrimp $4 each
Shrimp Francese26
Four jumbo shrimp, egg battered and sautéed in a light lemon sauce.
Salsiccia Giambotta26
Sausage links sautéed in a white wine sauce with green peppers, onions, and roasted potatoes.
Add chicken $3
Cozze alla Capri22
Delicately steamed mussels in red sauce, garlic and oil, or diavolo.
Clams al Forno28
Twelve baked clams stuffed with homemade garlic parmigiana breadcrumbs.
Calamari Diavolo24
Baby whole calamari sautéed in a spicy red sauce, topped with crostini.
Arancini Rice Balls12
Two 4 oz rice balls stuffed with ground beef, peas, and cheese, topped with our signature vodka sauce.

Antipasti Freddi

Cold starters

Caprese di Pomodoro12
Fresh tomatoes with mozzarella, fresh basil, and extra virgin olive oil.
Add prosciutto $6 · roasted red pepper $3
Arugula Limone10
Arugula tossed with lemon, extra virgin olive oil, tomatoes, and shaved parmesan.
Piatti Freddi18
Roasted red pepper, ovalini cheese, artichoke hearts, tomatoes, and kalamata olives, drizzled with olive oil and fresh basil.
Add prosciutto $6

Melanzana

Eggplant

Eggplant Parmigiana32
Eggplant layered with mozzarella and marinara, baked in the oven, with a side of house pasta.
A Pat Bruno favorite

Verdura

Sides

Caesar Salad10
House Salad8
Potato Vesuvio10
Sautéed Spinach10
Sausage10
Meatball10

Pasta di Casa

House pasta

Rigatoni Vodka26
Rigatoni tossed in our signature vodka sauce.
Spaghetti Carbonara32
Spaghetti in a cream sauce with pancetta, pecorino, parmigiana, black pepper, and egg yolk.
Linguine con Gamberi e Broccoli34
Linguine with shrimp and sautéed broccoli in olive oil and garlic.
Linguine con Cozze32
Linguine with fresh mussels in red sauce, garlic and oil, or diavolo.
Linguine Scampi Diavolo34
Linguine tossed in a spicy marinara with shrimp.
Pappardelle Bolognese32
Homemade pappardelle tossed in beef ragù.
Rigatoni Arrabbiata30
Rigatoni in a spicy red sauce with prosciutto.
Linguine con Vongole32
Linguine sautéed with tender clams in a garlic white wine sauce.
A Pat Bruno favorite
Linguine Calamari32
Linguine with fresh calamari in red or white sauce.
Fettuccine Shrimp & Scallops38
In a cream alfredo sauce.
Fettuccine Alfredo26
In a cream alfredo sauce.
Linguine Shrimp Basilica34
Fresh tomatoes and basil, sautéed in oil and garlic.
Gnocchi Romano28
Potato gnocchi in a tomato butter parmigiano reggiano sauce.

Vitello

Veal

Vitello Cutlet38
Floured and pan fried, with a side of spinach sautéed in oil and garlic.
Vitello Peperonata38
Veal sautéed with roasted red peppers and roasted potatoes.
Vitello Parmigiana38
Breaded veal baked with mozzarella in house marinara.
Vitello Limone38
Veal sautéed in a light lemon sauce, over spaghettini.
Vitello San Giuseppe40
Eggplant and veal layered with fresh mozzarella, baked and lightly topped with house marinara, with a side of house pasta.
Vitello Francese38
Veal egg battered and sautéed in a light lemon sauce, over spaghettini.

Pollo

Chicken

Pollo Oreganato34
8 oz chicken breast sautéed with white wine, lemon, and garlic, baked with roasted potatoes.
Pollo Parmigiana34
8 oz breaded chicken breast baked with mozzarella, with a side of house pasta.
Pollo Limone34
8 oz chicken breast sautéed in a light lemon sauce, over spaghettini.
Pollo Vesuvio34
8 oz chicken breast roasted with mushrooms, onions, and potatoes in white wine.
Pollo Cutlet36
8 oz chicken breast, breaded and pan fried, with spinach sautéed in oil and garlic.
Pollo Francese34
8 oz egg battered chicken breast sautéed in a light lemon sauce, over spaghettini.

Before ordering, please tell your server if anyone in your party has a food allergy. A 20% gratuity is added to parties of 6 or more. No split checks for parties of 8 or more.