PEI mussels in a zesty tomato sauce, capers, garlic crouton.
Cold poached veal carpaccio with tuna sauce and capers.
Grilled spicy sausage with cannellini beans uccelletto.
Veal and sausage meatballs in a zesty tomato sauce.
Grilled smoke mozzarella, smoked prosciutto.
Fresh imported burrata with sun-dried tomatoes and prosciutto di parma.
Eggplant timbale, parmigiana.
Sweet parma prosciutto with cantaloupe melon.
Deep-fried shrimp and calamari with - spicy marinara.
Fava beans with truffled sheep milk cheese, Evo salt, and fresh ground pepper.
Grilled baby octopus over yukon gold potatoes and pesto relish.
Cold cuts assortment with pecorino cheese.
Thin sliced raw beef carpaccio, shaved grana and rucola.
With onions, cannelloni beans, mix greens and grape tomatoes, black olives.
Mix seasonal salad with onions and grape tomatoes.
Baby rucola with shaved parmesan cheese.
With hearts of palm, avocado, basil, radicchio, endive, and shaved parmesan.
Red beets tartare with endive leaves and Italian vinaigrette.
With clams in the shell, white wine, and garlic.
With julienned vegetables, porcini and a touch of cream.
With porcini mushrooms in oil, garlic and parsley.
With shrimp artichokes, white wine and garlic, braised leeks.
With sausage, peas, tomato and cream.
With spicy lamb sausage, fava beans, saffron cream sauce.
Yukon gold dumplings with fontina and chives.
Veal ravioli with bolognese ragout in a creamy alfredo sauce.
Ricotta and spinach tortelloni with melted butter, sage and parmesan.
With mozzarella in a creamy tomato and basil sauce.
Little ear pasta with rapini and sausage, white wine.
Roasted veal chop, au jus braised artichokes romana.
Jumbo shrimp and sea scallops skewer over braised leeks and salmoriglio.
Grilled australian lamb chops with rapini olive oil and garlic.
Breaded veal scaloppine topped with diced tomatoes, arugula salad, Italian vinaigrette.
Braised veal shank served with saffron risotto.
Veal scaloppine in a white wine sauce with porcini muses, asparagus parmigiana.
Fish stew in a zesty tomato broth with garlic croutons.
Beef tenderloin seared in garlic and rosemary, sliced and served with grape tomatoes and zucchini caponata.
Pounded pork chop with marsala wine sauce, prosciutto and sage served with risotto alla parmigiana.
Seared peppered tuna loin served rare with tuscan salad.
Breast of chicken in a creamy sauce with porcini mushrooms with yukon gold potato gratin.
Codfish with zesty tomato sauce, parsley served with soft polenta.
Grilled mixed vegetables.
Cannellini beans in garlic, oil, sage, zesty tomato sauce.
Ukon gold potatoes au gratin.
Saltati in padella.
Sauteed broccoli rapa in olive oil and garlic.
With butter, sage and parmesan.