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Garlic and rosemary
Gorgonzola, dates, prosciutto and caramelized onions
Oranges with anchovy, red onion, vinegar, mint and hot pepper
Tuna conserve with cannellini beans, celery, tuscan vinegar and oregano
Prosciutto, speck, mortadella, salame and parmigiano
Mista small lettuces extra virgin olive oil, aceto vivo and shaved parmigiano reggiano
Spinaci apples, crispy pancetta, yogurt-honey lime dressing
Chicken, pomegranate and parmigiano
Filled with braised short ribs, brown butter, sage and sugo
Filled with ricotta and spinach in pommarola
Clams, mussels, prawns, calamari, tomato, herbs and white wine
Caggiano sausage and roasted peppers
Classic emilian meat sauce
Tiella of spiced lentils, roasted vegetables and greens
Grilled monterey calamari, florida hopper prawns, wild arugula, roasted peppers, castelvetrano olives and fregola
Pollo wood oven roasted mary's chicken breast with watercress, endive and hazelnut salad
Marinated vegetables, egg, anchovies, lemon, capers and extra virgin olive oi
Beef paillards sauteed with fresh mozzarella, lemon and tomato
Garlic and rosemary
Misto della casa marinated mushrooms, peppers, cippoline onions, salame, olives, fennel
Ahi tuna with lime, hot pepper, mint, and extra virgin olive oil
Gamberi grilled hopper prawns with pantelleria style pesto, capers, almonds, tomato and basil
Shaved pecorino, toasted pine nuts and lemon
Pizzetta tomato, broccolini, caggiano sausage, hot pepper and fresh mozzarella
Rosso treviso, beets, oranges, olives, anchovy and tuscan red wine vinegar
Rucola wild arugula, white mushrooms, crumbled goat cheese, lemon and extra virgin olive oil
Mista small lettuces extra virgin olive oil, aceto vivo and shaved parmigiano reggiano
Spinaci apples, crispy pancetta, yogurt-honey lime dressing
Risotto braised chicken, fennel, chick peas and parmigiano
Filled with braised short ribs, brown butter, sage and sugo
Filled with ricotta and spinach in pommarola
Spaghetti al tutto mare clams, mussels, prawns, calamari, tomato, herbs and white wine
Tuscan style ragu of wild boar
Classic emilian meat sauce
Cape sante wood oven scallops brown butter, hazelnuts, pomegranate with spinach-fennel timballo
Vegetariano tiella of spiced lentils, roasted vegetables and greens
Pollo ripieno mary's chicken stuffed with chestnuts, artichokes, black truffle, thyme butter
Maiale grilled niman ranch pork rib chop, orange - coriander glaze, braised endive and chard
Slow simmered veal shin ? soffrito, white wine, tomato, gremolata and sauteed greens
Costata grilled greater omaha new york steak porcini-potato gratin, arugula,parmigiano reggiano
From bologna, studded with pistachio
Crafted in tuscan style fra mani
Smoked prosciutto from alto adige
18-month black label
Prima's trifle of lady fingers, mascarpone, espresso, rum and cocoa
Almond cake, whipped cream and amarena cherries
Layered mousse cake, dark, milk and white chocolate with pan di spagna
Warm apple tart, sea salted caramel gelato
A plate of assorted house made cookies
Two scoops: vanilla, chocolate, coffee dutch almond, sicilian pistachio, salted caramel
Two scoops: mango, lemon or strawberr