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mixed salad with grape tomato in Italian dressing.
red beets, zucchini, potato, carrots tossed in balsamic, basil and extra virgin olive oil
endive salad with pear, walnuts and shaved pecorino.
Tuscan bread tomato soup with basil and extra virgin olive oil
bell yellow pepper soup
Sardinian couscous with manila clams in white wine and garlic
taste of two soups
fennel salad with orange segment, rucola, black olives in a lemon dressing
steamed mussels out of the shell in a butter and garlic sauce
grilled breaded wild shrimps over mixed salad
assortment of Italian cold cuts, bruschette, cheeses and olives
spinach souffle' with tomato coulies and parmesan cheese
seafood salad octopus, calamari, shrimps, mussels in lemon dressing
Italian crepes filled with porcini mushroom and parmesan cheese gratin
seared tuna carpaccio with fennel and rucola in a lemon dressing
grilled eggplants with melted smoked mozzarella
beef carpaccio with marinated artichokes, rucola and parmesan
sliced chicken breast sauteed in red wine with melted pecorino cheese and pears
calamari sauteed with Swiss chard, red wine, over toasted bread
filet of cod fish in a light tomato and chickpeas
fish of the day
thinly sliced veal liver in butter and sage with vegetables
veal and ricotta meatballs tossed in fresh tomato, basil and pinenuts
sliced aged grilled steak with garlic and rosemary topped with rucola
herbs crusted grilled lamb chop served with artichokes al tegame
stewed wild boar cooked in red wine served with roasted potato
grilled tuna steak with tomato concasse' and caramelized onions over crispy potato
pappardelle with tomato and fresh thyme
spaghetti with braised leeks and parmesan cheese
spinach and ricotta gnocchi in a butter and sage sauce
homemade spaghetti with fresh tomato and basil
homemade ravioli or tortelloni of the day
farrotto (like risotto) of the day
linguine with wild shrimp, zucchini in a garlic and extra virgin olive oil
large rigatoni with sausages, rucola, tomato in balsamic reduction
maltagliati with veal ragu
fettuccine with braised rabbit and slow oven roasted tomato
tagliolini with lemon zest and a touch of cream
penne tossed in a warm fresh tomato, basil, pinenuts and extra virgin olive oil
