Primi Piatti

roasted peppers with homemade mozzarella and flavored with caper-basil vinaigrette

fresh tuna tartara over avocado flavored with red onion and cilantro served with a spicy serrano chili sauce

beef carpaccio with avocado, hearts of palm, olive oil and lemon dressing

shrimp and calamari salad flavored with pistachio-capers sauce

buffalo mozzarella cheese with balsamic glazed plums, pine nuts and mint

fried calamari served with truffle aioli and spicy tomato sauce

sliced eggplant rolled with provolone cheese mousse baked with tomato sauce and mozzarella cheese

artichokes braised with garlic and mint

pan-roasted sea-scallops served over cauliflower puree cauliflower flowerets, raisins, capers and pine nuts

mussels stewed in a spicy tomato sauce, served with bruschetta

tomato and bread soup

umbrian vegetable soup

shaved zucchini salad with shaved parmigiano and toasted pine nuts flavored with olive oil and lemon

fava beans, asparagus and rugola salad with shaved pecorino cheese flavored with olive oil and balsamic vinegar

wild greens with olive oil and red wine vinegar

fresh tomato salad with cucumber, celery, olives and red onion flavored with olive oil and red wine vinegar

thin fettuccini with sea-scallops, garlic, white wine and chili pepper

linguini with mussels flavored with garlic, oregano, white wine and chili pepper

spaghetti with shrimp, asparagus, sun-dried tomatoes and flavored with garlic and olive oil

orecchiette with rapini flavored with garlic, hot pepper and a sprinkle of aged ricotta cheese

rigatoni with lobster, reduction of lobster broth, green peas, brandy and touch of cream

homemade cavatelli with mixed wild mushroom and goat cheese

black ink fettuccini with crabmeat and shrimp flavored with garlic, olive oil and hot pepper

homemade spaghetti with beef ragu

pasta stuffed with ricotta cheese and spinach served with pistachio-cream sauce

beef ravioli in tomato sauce

thin spaghetti with julienne of vegetables and tomato sauce

braised lamb shank with mixed vegetables and mint gremolata (lunch by request)

marinated and roasted leg of lamb served with mixed wild mushrooms, pancetta and chianti wine sauce

pork tenderloin encrusted with porcini powder, string beans, cipollini onions in cinzano vinaigrette

roasted pork roman style served with roasted potatoes and spinach (dinner by request)

pan-roasted new york steak flavored with basil chimichurri (lunch by request)

veal scallopini with sage and prosciutto in a frascati wine sauce

chicken breast stuffed with sausage and sun-dried porcini flavored with rosemary sauce, served with roasted potatoes (lunch by request)

spicy half chicken with olives (dinner by request)

pan-roasted rock fish filet over a bed of asparagus, flavored with butter-lemon-capers sauce

pan-roasted center-cut tuna filet marinated in balsamic and served over fava beans with chianti reduction and lobster broth

monk fish filet flavored with preserved lemon, turmeric and caperberries

pan-roasted filet of salmon served over jerusalem artichokes puree and a ragu of jerusalem artichokes, fava beans and green peas

roasted peppers and fontina cheese

tomato sauce, mozzarella cheese and basil

smoked mozzarella, sausage and rapini

prosciutto and gorgonzola cheese

tomato sauce, eggplant, mozzarella, basil and parmigiano

mozzarella, arugula, prosciutto, basil and shaved parmigiano

with rapini flavored with garlic and hot pepper

served with vanilla sauce and toasted hazelnuts

classical italian baked custard with blueberry sauce

with chocolate sauce

served with a rainbow of fresh fruit sauce

with fresh mango