Per Lei

Fresh ricotta and blueberry marmalade.

Mixed berries.

Poached eggs with English muffin, Canadian bacon and Hollandaise sauce.

Poached eggs with English muffin, spinach and Hollandaise sauce.

Poached eggs with English muffin, smoked salmon, avocado and Hollandaise sauce.

Asparagus, Canadian bacon, tomatoes, scallions and goat cheese.

Mixed wild mushrooms, spinach and Parmigiano.

Asparagus, mushrooms, peppers, zucchini, scallions and cherry tomatoes.

Smoked salmon, spinach and scallions.

Ham, potatoes, scallions, roasted peppers, tomatoes and mozzarella.

Baguette with prosciutto di Parma, mozzarella, arugula, tomatoes and French fries.

Baguette with grilled organic chicken, fontina cheese, roasted peppers and French fries.

Your choice of 3 meats.

Your choice of 5 meats.

Pecorino cheese cured in hay.

Tuscan Pecorino maturated in Morellino red wine.

French goat brie cheese.

Sheep's milk cheese in black pepper.

Sweet blue cheese and mascarpone.

Your choice of 3 cheeses.

Your choice of 5 cheeses.

Mixed grilled organic garden vegetables.

Homemade veal meatballs, tomato sauce and Parmigiano.

Eggplant Parmigiana.

Roasted red beets, avocado, frise, goat cheese, red wine vinaigrette.

Prince Edward Island mussels in white wine, extra virgin olive oil and garlic.

San Daniele prosciutto with melon or figs.

Roman style baby artichokes with extra virgin olive oil and garlic.

Buffalo mozzarella with tomato, roasted pepper and basil.

Sushi grade tuna tartare with avocado, ginger, capers and cucumber.

Sauteed baby artichokes, pistachio, Parmesan.

Beef carpaccio, arugula, cremini mushrooms and Parmesan.

Cold roasted veal, thinly sliced with tuna sauce and capers.

Golden fried calamari, gulf shrimp, zucchini and baby artichokes.

Grilled octopus with string beans and potatoes.

Pan fried sea scallops with wild mushrooms and honey balsamic.

Canadian lobster, celery, red onions, endive, potatoes, caper berries, string beans and avocado.

Prince Edward Island mussels, scallions and peperoncino.

Homemade focaccia with tomatoes and mozzarella.

Filet mignon tartar with french fries.

Baby Tuscan kale, garlic-anchovy-lemon vinaigrette, and Parmigiano-Reggiano.

Traditional Caesar salad with croutons and Parmigiano-Reggiano.

Tomato, peppers, cucumbers, black olives, basil, and Filone croutons.

Endive, fennel, hearts of palm, avocado, corn and mix citrus vinaigrette.

Baby spinach, raisins, walnuts, goat cheese and honey balsamic dressing.

Fresh baby artichokes, celery, mushrooms, Parmigiano, lemon vinaigrette.

Tuscan kale, hearts of palm, avocado, red onion, cherry tomatoes, lemon dressing.

Spaghetti with fresh tomato and basil.

Fettuccine with Alfredo creamy sauce and aged parmigiano.

Penne with light cream and tomato sauce.

Spaghetti with fresh tomato sauce and greatest special meatballs. No pork.

Penne with fresh meat sauce. No pork.

Pappardelle with wild mushrooms, cherry tomato, garlic and peporoncino.

Homemade ricotta and spinach ravioli with fresh tomatoes and basil.

Homemade tagliatelle with veal ragout.

Gragnano spaghetti with fresh tomato, mozzarella and basil.

Homemade veal ravioli with guanciale, butter and sage.

Guanciale, onion, tomato sauce.

Sausage, broccoli rabe and peperoncino.

Manila clams tossed with extra virgin olive oil, roasted garlic, parsley and peperoncino.

Homemade gnocchi with white truffle creamy sauce.

Gragnano paccheri, guanciale, onions, tomato and Pecorino Romano.

Per Lei mac and cheese.

Black ink tagliolini, crab meat, shrimp and cherry tomatoes.

Whole wheat green fettuccine with organic vegetables.

Grilled gulf shrimp, fresh baby artichokes, garlic and parsley.

Creamy risotto with a mix of crimini, skitake and porcini mushrooms.

Arborio Italian rice with wild mix mushrooms.

Arborio Italian rice with mix seafood.

Pounded organic chicken cutlet with arugula, red onions and cherry tomatoes.

Pounded organic chicken cutlet with tomato sauce and fresh mozzarella cheese.

Organic chicken breast sauteed with marsala wine and mix mushroom.

Pan seared free range baby chicken with broccoli rabe and roasted potatoes.

Grilled organic chicken paillard with baby greens, corn, fresh beans and goat cheese.

Organic chicken breast sauteed with capers, white wine and lemon.

Veal scaloppine, prosciutto, sage and string beans.

Grass fed filet mignon with green peppercorn, broccoli rabe and grill asparagus.

Grilled New Zealand baby lamb chops, roasted potato and grilled asparagus.

Pan-seared wild salmon, in a light mustard and spinach.

Sole filet with lemon, capers and white wine sauce.

Pan fried Hawaiian king prawns in Trapanese coarse sea salt.

Mix grilled organic garden vegetables.

Homemade veal meatballs, tomato sauce and Parmigiano.

Eggplant Parmigiana.

Roasted red beets, avocado, frise, goat cheese, red wine vinaigrette.

San Daniele prosciutto with melon or figs.

Roman style pan fried baby artichokes with extra virgin olive oil and garlic.

Buffalo mozzarella with tomato, basil and roasted peppers.

Sushi grade tuna tatare with avocado, ginger, capers and cucumber.

Sauteed baby artichokes, pistachio, Parmesan.

Filet mignon carpaccio, arugula, cremini, mushrooms and Parmigiano.

Cold roasted veal, thinly sliced with tuna sauce and capers.

Golden fried calamari, gulf shrimp, zucchini and baby artichokes.

Air-dried cured beef with arugula and shaved Parmesan.

Grill octopus with string beans and potatoes.

Pan fried sea scallops with wild mushrooms and honey balsamic.

Endive, fennel, heart of palm, avocado, corn, mix citrus vinaigrette.

Traditional Caesar salad with croutons and Parmigiano-Reggiano.

Fresh baby artichokes, celery, mushrooms, Parmigiano, lemon vinaigrette.

Tuscan kale, garlic-anchovies-lemon vinaigrette, croutons, Parmigiano-Reggiano.

Tomato, peppers, cucumbers, black olives, basil, filone croutons.

Arugola salad with honey poached pears, pistachio nuts and Gorgonzola.

Tuscan kale, hearts of palm, avocado, red onion, cherry tomatoes, lemon dressing.

Pappardelle with wild mushrooms, cherry tomato, garlic and peperoncino.

Ricotta and spinach ravioli with tomato and basil.

Homemade tagliatelle with veal ragout.

Gragnano spaghetti with fresh tomato, mozzarella and basil.

Homemade veal ravioli with guanciale, butter and sage.

Guanciale, onion, tomato sauce.

Sausage, broccoli rabe and peperoncino.

Manila clams, garlic, extra virgin olive oil, parsley and peperoncino.

Gnocchi with white truffle cream sauce.

Whole wheat green fettuccine with organic vegetables.

Grilled gulf shrimp, fresh baby artichokes, garlic and parsley.

Pan seared wild salmon, in a light mustard and spinach.

Pan fried Hawaiian king prawns in Trapanese coarse sea salt.

Pounded organic chicken cutlet with arugula, red onions and cherry tomatoes.

Grilled organic chicken paillard with baby greens, corn, fresh beans and goat cheese.

Organic chicken breast sauteed with capers, white wine and lemon.

Veal scaloppine with prosicutto, sage, string beans.

Grass fed filet mignon with green peppercorn, broccoli rabe and roasted potatoes.

Grill New Zealand baby lamb chops, roasted potato and grill asparagus.

Grilled organic beef sirloin steak with broccoli rabe and roasted potatoes.

Pan seared Scottish salmon served with bock choy in a lime and ginger sauce.

Sushi grade black and blue tuna over sauteed string beans, oil and lemon.

Warm baguette bread with prosciutto di parma, mozzarella and arugula.

Warm baguette bread with grilled vegetables, goat cheese and pesto.

Warm baguette bread with grilled chicken, fontina cheese and roasted peppers.

Baby shrimp, crab meat, octopus, sepia, calamari, field greens, cherry tomato and lemon vinaigrette.

Tuna salad, chopped romaine with tomato, red onion, corn and House Caesar dressing.

Canadian lobster, riccia, sliced mango, cherry tomato, corn and mango-raspberry dressing.

Hanger steak, arugula, fennel, gorgonzola, grapes, cherry tomato and lemon vinaigrette.

Gragnano spaghetti with tomato and basil.

Green fettuccine with Bolognese sauce.

Tagliolini with shrimp and organic baby vegetables.

Black tagliolini with shrimp, calamari, scallops, clams and mussels and pepperoncino.

Sushi-grade black and blue tuna over sauteed string beans, oil and lemon.

Free-range organic Cornish hen in lemon rosemary sauce with broccoli rabe.

Fontina and spinach chicken rollatini with wine and mushrooms.

New Zealand lamb chops with mixed grilled vegetables.

Salmon carpaccio with fennel, oranges and rucola.

Sushi-grade tuna tartare with avocado and cucumber.

Sushi-grade salmon tartare with avocado and cucumber.