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Castelvetrano, Cerignola and Gaeta olives marinated in extra virgin olive oil, herbs and garlic.
Fresh burrata cheese. Served with crostini with 'nduja sausage and salumi.
Toasted bread topped with Calabrian sausage, burrata cheese and red chili flakes.
Organic tomato bread soup, Parmigiano Reggiano and extra virgin olive oil.
Roasted golden and red beets, goat cheese, almonds and balsamic vinaigrette.
Spring salad with carrots, fennel, arugula and radicchio-citrus dressing.
Fresh Monterey Bay calamari. Served grilled over arugula salad in lemon olive oil dressing.
Filet mignon, served raw, with house salad and enoki mushrooms with red onion and citrus dressing.
Typical Calabrese spiral-shaped pasta with pork ribs sugo in roasted garlic tomato sauce.
Shredded lamb shank sugo over fettuccine pasta in tomato sauce.
Squid ink pasta with calamari, prawns and 'Nduja sausage in white wine.
Vegetarian ravioli filled with golden and red beets, ricotta cheese. Butter and sage with smoked scamorza.
Eggplant Parmigiana in tomato sauce with fresh mozzarella.
Mediterranean sea bass baked in the oven in parchment paper. Served with a side of dandelion greens.
Grilled 1/2 chicken, marianted and dressed in lemon and thyme. Served with soft polenta.
8 oz. filet mignon, served sliced on arugula and farro salad.
Broccoli rabe sauteed with spicy olive oil and garlic.
Cauliflower baked in the oven with Parmigiano, nutmeg and bechamel sauce.
Grilled polenta with shiitake mushrooms and Gorgonzola cheese.
Sauteed dandelion greens with giganti beans, garlic, breadcrumbs and spicy olive oil.
Dark chocolate mousse, sea salt, extra virgin olive oil and Cayenne pepper.
Classic tiramisu with mascarpone, chocolate and espresso.
Classic Sicilian cannolo filled with ricotta cheese, pistachio and shaved dark chocolate.
Hazelnut and chocolate gelato, served on a plate like in Pizzo Calabro.
White chocolate panna cotta with blueberry compote.
Menu for Poesia provided by Allmenus.com
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