Minestrone Estivo

a variety of seasonal garden vegetables simmered in a traditional italian style.

Caesar

radicchio and romaine hearts sprinkled with parmigiano-reggiano, tossed with freshly made croutons and dressed with a traditional italian caesar dressing.

Insalata Di Spinaci E Caprino

fresh baby spinach leaves with diced tomatoes, roasted pine nuts, topped with goat cheese and tossed with a mild lemon dressing.

Aragosta E Mango Con Tortino Di Cipolle

maine lobster with mix baby salad and cherry tomato sliced tropical mango in a mouth - watering lime dressing with roasted onions tortino.

Garga Del Moro

tender watercress leaves, hearts of palm, diced tomatoes, toasted pine nuts and avocado with shaved parmigiano-reggiano cheese. dressed with a zesty lemon balsamic dressing.

Insalata Di Gamberi Grigliati In Aglio

seared garlic marinated white shrimp served with belgium endive, arugula, and tomato in a mustard vinegar dressing.

Fagottini Alla Mozzarella

grilled eggplant stuffed with mozzarella cheese, baked in a light tomato sauce topped with parmigiano-reggiano, cheese and basil.

Fritto Misto Di Riviera

deep-fried calamari, white gulf shrimp served with a spicy tomato and creamy tartar sauce.

Tartar Di Tonno In Spuma Di Avocado

diced fresh ahi tuna mixed with finely chopped black olives, sun-dried tomatoes and shallots, dressed with a light lemon dressing. served with avocado mousse and hot crostini bread.

Capesante Ubriache Al Porto

jumbo sea scallops wrapped in zucchini flamed in a hearty port sauce. topped with crispy leeks.

Vongole In Guazzetto

manila” clams sauteed in a white wine and garlic broth and served with crostini bread.

Salumi E Gnocco Fritto Di Modena

a trilogy of thinly sliced cured meats: san daniele prosciutto, salami, and coppa. served with hot “gnocco ” hot puffs fritters.

chef davide ghizzoni family recipes

Lasagna Alla Bolognese

(only on wednesday and saturday ) homemade spinach pasta layered with bechamel and bolognese sauce, topped with parmigiano-reggiano cheese.

Tagliatelle Al Ragu Di Piccione

homemade flat long pasta sautéed with a country style roasted breast of squab ragu with barolo wine and laurel leafs reduction and a touch of light tomato sauce

all pastas are homemade

Picchiatelli Al Ragu Di Carne

sauteed picchiatelli pasta with bolognese sauce.

Ravioli Ai Carciofi Al Sugo Di Porcini E Code Di Gamberi

ravioli filled with a fresh artisan ricotta and artichokes hearts, sauteed with porcini mushroom, shrimp and white wine sauce

Gnocchi Di Patate E Spinaci In Concasse Di Pomodoro E Basilico

handmade spinach and potato dumplings, sauteed in a refreshing sauce made with roma tomatoes, evergreen basil and garlic aroma

Linguine Alle Vongole

linguine pasta sauteed with fresh “manila” clams, white wine, garlic and parsley.

Tortelloni D’aragosta In Colata Di Zafferano

tortelloni stuffed with lobster and shrimp, bathed in a creamy saffron sauce.

Linguine Mare Monti

Linguine pasta, sauteed with Porcini mushrooms and shrimp, in a light spicy tomato sauce

Spaghetti Alla Carrettiera

spaghetti sauteed with green olives, imported italian porcini mushrooms, chicken sausage and bolognese sauce.

Petto Di Pollo In Salsa D’aglio E Caponata Di Verdurine

marinated chicken breast, grilled and served with a roasted garlic sauce. accompanied by fig chutney, vegetables, raisin and pine nut caponata and grilled polenta

Tagliata Di Manzo E Ruchetta

slice grilled beef entrecote topped with chopped arugola and shaved parmesan cheese, in a homemade herb dressing

Braciola Di Maiale Ai Porcini E Zucca

french-cut pork chops, sautéed in white wine with porcini mushrooms, diced pumpkin and fresh rosemary.

Costiccine D’agnello Al Porto E Mandorle

lamb chops grilled and served with porto wine reduction, lamb sauce and gently dusted with blanched sliced almonds, served with fresh artichokes hearts saute with ligurian olive oil

La Bistecca Di Manzo Con l’Osso

our tender, flavorful, dry age prime beef grilled t-bone 12once steak served with braised radicchio

Cheese Plate “Alzata Di Formaggi” Con Acacia E Mosto Cotto

served with honey made in tuscany from nectar collected from the flowers of the spring blossoming acacia tree, and a chianti wine jelly

Parmigiano Reggiano

the king of cheese made from cow’s milk, aged for 18th months (emilia romagna)

Pecorino Gran Cru

sheep milk cheese, made in sassari the best area for pecorino, aged 20th months (sardegna)

Bitto

this rare cheese made in valtellina is a blend of cow’s and goat milk, aged up to 12 months (lombardia)

Sauteed Spinach

with roasted garlic

Roasted potato

with fresh rosemary

Broccoli

sauteed with roasted garlic