Stewed in San Marzano tomato and basil garnished with English peas drizzled with extra virgin olive oil.
Brioche breadcrumbs, capers, Gaeta olives, and minced San Daniele prosciutto.
Blended beef and veal with Grana Padana meatballs in traditional Pomodoro, drizzled with basil pesto.
Fresh Buffalo mozzarella with cocktail tomato pure' basil pesto.
Poached calamari, shrimp, scallops, octopus and crabmeat with marinated artichokes and mushrooms in tarragon emulsion.
Beau Soleil oysters stuffed with crabmeat, Holland peppers, spinach, and pancetta in creamy brandy sauce and hollandaise.
Cubed ahi tuna, Bermuda onions, capers, and Gaeta olives. Marinated with lemon juice extra virgin olive oil over farro.
Fresh crab meat polpette in Parmesan cheese basket.
Thin slice American wagyu beef over upland cress, Parmigiano cheese shavings.
Thin slices of veal poached, capers, ventresca tuna dressing.
Fresh prawns grilled over mushrooms with herbs dressing.
Fresh prawns grilled over mushrooms with herbs dressing.
Local fresh buffalo ricotta cheese over yellow tomato vellutina, basil.
Local fresh buffalo ricotta cheese over yellow tomato vellutina, basil.
Extra virgin olive oil and raspberry vinaigrette with goat cheese.
Tender spinach leaves and roasted walnuts Gorgonzola "Dolce", crispy pancetta balsamic vinegar sprinkled with duck boiled egg.
Fresh fennel salad with orange, pomegranate berries in ginger dressing with Parmigiano shavings.
Cocktail tomato, fresh corn, green and red bell peppers Tropea red onion with fresh basil.
Blend of trevisano, endive, upland cress, roquette, mache and microgreens in a honey truffle balsamic dressing.
Zucchini salad, fresh corn, and red bell pepper and pickled onions.
Watercress salad with champagne vinegar, raspberry dressing.
Fresh pappardelle porcini mushroom infusion with prosciutto.
An ancient grain, organic spaghetti tossed with poached tuna toro, caper berries, black Gaeta olives, Campari tomatoes, and fresh basil.
Egg noodle in a creamy beef bolognese sauce mascarpone cheese, English peas.
Fresh guitar string spaghetti in aglio e olio, Sardinian bottarga, crushed Sicilian pistachio nuts, peperoncino.
Fresh garganelli, bolognese sauce, roasted bell peppers, pignoli nuts, eggplant, wild mushrooms.
Trofie pasta quills in rabbit ragout, red wine sauce.
Fresh linguine garlic and oil with spicy calabrese home-made nduya.
Fresh linguine garlic and oil with spicy calabrese home-made nduya.
Fresh linguine with langostino and crabmeat in tomato concasse.
Lobster risotto with asparagus and parmesan cheese shell.
Fresh linguine with langostino, crabmeat in tomato concasse.
Fresh tagliolini with arugola, fresh tomato and Gorgonzola.
Linguini with New Zealand clams garlic and oil light tomato sauce.
Linguini with fresh lobster, New Zealand clams, wild mushrooms in mildly spicy Pachino tomato sauce.
Fresh orecchiette with Calabrian spicy sausage, broccoli rabe.
Organic acquerello rice with spicy Calabrian homemade nduia.
Beluga lentil soup.
Braised center-cut milk-fed veal shank served with risotto.
Breaded boneless imported organic loin of veal over arugula tomato, onions, Parmesan shavings.
Grilled imported organic boneless rack of veal spinach, potato puree.
Imported organic boneless rack of veal light tomato sauce, Buffalo mozzarella cheese.
Stuffed organic veal with raisin pignoli nuts, mascarpone cheese over chickpea puree.
Slow-cooked boneless grass-fed Piemontese short ribs with fregola sarda.
Filet Mignon stuffed with four cheeses and walnuts wrapped with smoked prosciutto (speck) served with polenta.
10 oz. Prime center-cut grilled filet mignon.
All-natural (hormone and antibiotic-free) New York strip steak Piemontese roasted with sauteed dandelion greens fingerling potatoes.
Fresh Colorado rack of lamb in balsamic, pink pepper corn.
Slow cooked boneless grass-fed piemontese short ribs with fregula sarda.
Rack of lamb in mixed spicy peppercorn crust in cognac sauce.
Center cut rack of veal on the bone, with truffle porcini mushrooms in brandy sauce.
Half semi-boneless free-range chicken in garlic, lemon and rosemary served with spinach.
Half semi-boneless free-range chicken in garlic, lemon and rosemary served with spinach.
Organic breast of chicken with prosciutto and fontina cheese over spinach.
Famous rack of iberico pork, imported from Spain with hot cherry peppers and fried green tomatoes.
Famous rack of iberico pork, imported from Spain with hot cherry peppers and fried green tomatoes.
Thinly pounded veal tenderloin grilled, spinach.
Thinly pounded veal tenderloin grilled, spinach.
Tender veal scallopine with mixed seasonal mushrooms, sun-dried tomatoes and asparagus al vino bianco e salvia.
Center cut rack of veal on the bone, breaded with mixed field salad, parmesan cheese shavings.
Half semi-boneless free-range chicken in garlic, lemon and rosemary served with spinach.
Roasted organic breast of chicken with fresh herbs in apple cider vinegar sauce.
Rack of Iberico pork, imported from Spain spicy peperoncini onions, potato vinegar rosemary infusion.
Our signature Chilean sea bass over sauteed broccoli rabe and cannellini beans drizzled with extra virgin olive oil.
Crispy king salmon filet with rosemary sauce with zucchini and tomato au gratin.
Roasted day boat scallops, in a creamy butternut squash puree with polenta, pancetta, and sauteed seasonal wild mushrooms.
Fresh, whole, roasted Mediterranean sea bass garlic and aromatic herbs.
Semi-shelled lobster, jumbo scallops, wild shrimp with seasonal wild mushrooms in a velvety brandy "Salsa Americana".
Center cut Hawaiian swordfish with wild mixed mushrooms.
Semi-shelled lobster, jumbo scallops, clams, calamari and maya prawns al pomodoro over linguine.
Fresh, whole, roasted Mediterranean sea bass with roasted garlic and aromatic herbs.
Crispy king salmon filet with pistachio nuts and pernot butter blanc.
Halibut with chiodini mushrooms over roasted pure' of fresh red pepper, pumpkin seeds.
Center cut Hawaiian swordfish with wild mixed mushrooms.
Our signature chilean sea bass over sautéed broccoli rabe and cannellini beans drizzled with extra virgin olive oil.
Roasted day boat scallops, in a creamy butternut squash puree with polenta, pancetta and sautéed seasonal mushrooms.
Filet of the sole in lemon sauce with wild oregano garlic bread crumbs.
Center cut ahi tuna in a crust of mix peppercorn over brandy sauce and mix vegetables.
Wild imported shrimp in spicy tomato sauce, peperoncino with fregula.
Filet of dorade gratinata lemon white wine butter sauce.
Stewed in San Marzano tomato and basil garnished with English peas drizzled with extra virgin olive oil.
Brioche breadcrumbs, capers, Gaeta olives, and minced San Daniele prosciutto.
Blended beef and veal with Grana Padano meatballs in traditional Pomodoro, drizzled with basil pesto.
Fresh bufala mozzarella with cocktail tomato pure' basil pesto.
Poached calamari, shrimp, scallops, octopus and crabmeat with marinated artichokes and mushrooms in tarragon emulsion.
Beau Soleil oysters stuffed with crabmeat, holland peppers, spinach and pancetta in creamy brandy sauce and hollandaise.
Cubed ahi tuna, Bermuda onions, capers, and Gaeta olives, marinated with lemon juice extra virgin olive oil over farro.
Fresh crab meat polpette in Parmesan cheese basket.
Thin slice American wagyu beef over upland cress, Parmigiano cheese shavings.
Thin slices of veal poached, capers, ventresca tuna dressing.
Wheat berry soup with crotonese cheese shavings and olive oil.
Beluga lentil soup.
Poached calamari, shrimp, scallops, octopus and crabmeat with marinated artichokes and mushrooms in tarragon emulsion.
Extra virgin olive oil and raspberry vinaigrette with goat cheese.
Tender spinach leaves and roasted walnuts gorgonzola "Dolce", crispy pancetta balsamic vinegar sprinkled with duck boiled egg.
Fresh fennel salad with orange, pomegranate berries in ginger dressing with Parmigiano shavings.
Cocktail tomato, fresh corn, green and red bell peppers Tropea red onion with fresh basil.
Blend of Trevisano, endive, upland cress, roquette, mache and microgreens in a honey truffle balsamic dressing.
Zucchini salad, fresh corn, and bell pepper and pickled onions.
Watercress with champagne vinegar, raspberry dressing.
Frisee salad with lemon, anchovies colatura dressing.
Fresh pappardelle pasta in a porcini mushroom infusion with prosciutto.
An ancient grain, organic spaghetti tossed with poached tuna toro, caper berries, black Gaeta olives, Campari tomatoes, and fresh basil.
Egg noodle in a creamy beef bolognese sauce mascarpone cheese, English peas.
Fresh Guitar string spaghetti in aglio e olio, Sardinian bottarga, crushed Sicilian pistachio nuts, peperoncino.
Fresh garganelli, bolognese sauce, roasted bell peppers, pignoli nuts, eggplant, wild mushrooms.
Trofie quills in rabbit ragout in red wine sauce.
Linguini with New Zealand clams garlic and oil light tomato sauce.
Linguini with fresh lobster, New Zealand clams, wild mushrooms in mildly spicy Pachino tomato sauce.
Fresh orecchiette pasta with Calabrian spicy sausage, broccoli rabe.
Organic acquerello rice with spicy Calabrian home made nduia.
Beluga lentil soup.
Our signature Chilean sea bass over sauteed broccoli rabe and cannellini beans drizzled with extra virgin olive oil.
Crispy king salmon filet with rosemary sauce with zucchini and tomato au gratin.
Roasted day boat scallops, in a creamy butternut squash puree with polenta, pancetta, and sauteed seasonal mushrooms.
Filet of the sole in lemon sauce with wild oregano garlic bread crumbs.
Semi-shelled lobster, jumbo scallops, wild shrimp with seasonal wild mushrooms in a velvety brandy "Salsa Americana".
Center cut ahi tuna in a crust of mix peppercorn over brandy sauce and mix vegetables.
Fresh, whole, roasted Mediterranean sea bass with roasted garlic and aromatic herbs.
Wild imported shrimp in spicy tomato sauce, peperoncino with fregula.
Filet of dorade gratinates lemon white wine butter sauce.
Warm chocolate molten cake. Served with vanilla gelato.
Crispy, almond tuile cannoli filled with ricotta cream and studded with semi-sweet chocolate chips served with seasonal berries.
Layers of silky mascarpone cream and espresso-soaked ladyfingers, dusted with cocoa powder.
Goat cheesecake enrobed in hazelnut brittle.
Olive oil cake and fresh ricotta mousse.
Honey glazed roasted bartlett pear chantilly cream.
Golden delicious apple cobbler vanilla gelato.
Pumpkin panettone bread pudding served with gelato uva sultanina.
Pistachio ice cream.
Chocolate ice cream.
Hazelnut ice cream.
Vanilla ice cream.
Lemon sorbet.
Wildberry sorbet.
Coconut sorbet.