damico continental naples menus

Our menu is chef-driven and artisan crafted with steakhouse inspired traditions and innovative, modern twists on your favorite classics. From the land, we feature carefully curated selections of Waygu cuts, prime and grass-fed beef. From the sea, our menu highlights daily fresh catches of fish and shellfish.

continental steak prime handcut
continental restaurant steaks cut

reserve table at the continental naples

continental restaurant kitchen chefs
chef andrew damicos continental


Andrew found his passion at a young age when an indelible impression was made as he watched and eventually cooked alongside his family preparing Midwestern specialties on the family farm in Albany, Minnesota. Wicklander attributes his career to mentor, former D’Amico Executive Chef, Jay Sparks. Wicklander was lured away from the nationally successful California Café and Napa Valley Grill concepts at the Mall of America. After being an integral part of the Campiello and Cafe Lurcat concepts in Minneapolis, Wicklander was chosen to bring the concepts to Naples. Wicklander’s reputation and culinary knowledge made him a natural choice for Chef of The Continental.

The drink menu at The Continental focuses on artfully executed craft cocktails. Whether you prefer a classic libation or something more modern, you will appreciate the refreshing concoctions of our mixologists while enjoying an equally sophisticated and artful atmosphere. For wine lovers, our expansive wine list will feature more bottles than days of the year, including wines from the across the globe and bottles from the finest domestic producers.

continental restaurant drinks craft cocktails


Higor Valle, The Continental’s sommelier, helps guests with their wine selections and service, and he works with Ross Kupitz, D’Amico & Partners beverage program director, the helps to plan and manage the restaurant’s wine program. Valle joined the restaurant’s wait staff when The Continental opened in December 2014 and soon decided to pursue sommelier certifications to support his passions for wine. He has completed Court of Masters Level 2 certification and is working toward Level 3 Advanced Sommelier. A native of Sao Paolo, Brazil, Valle and a musician and who previously was a DJ in his home country, Valle equates wine to music. “A good Napa Cab is like a great rock n’ roll song. A good Burgundy is like a symphony from Bach. The response to good wine and good music is usually the same: the one enjoying them would close their eyes, dwell on the details of the experience, smile and utter an ‘mmmmm’ at the end.”

continental restaurant kitchen chefs