Typical bread from Sardinia baked with EVOO, sea salt, and rosemary.

Marinated with herbs.

With tomato sauce and Pecorino.

Made with mushrooms, lentils and seitan. Served in a light tomato sauce.

Cauliflower and safron soup

Saffran Risotto cake with sauteed wild mushrooms and shaved parmesan cheese

Grilled octopus over a creamy almond puree served with confit red and yellow grape tomatoes

Thinly sliced roasted veal with tuna, homemade mayo, capers and white wine sauce

Grilled Octopus with almond puree and tomato confit

Fresh Fava bean puree with shaved Pecorino cheese and EVOO

BURRATA WITH EGGPLANT CAPONATA

Fried eggplant layered with tomato sauce, mozzarella, parmesan and oregano

Stewed calamari and sweet peas in a lightly spicy tomato

Tuna tartare with avocado and Carrasau bread

Fried saffron rice balls filled with mozzarella and tomatoes and served with a fondue of pecorino cheese

Burrata with cherry tomatoes, olive oil and basil

Roasted golden and red beets salad with baby spinach, toasted hazelnuts and goat cheese in balsamic reduction.

Tuscan kale with pears, walnuts, aged Parmesan and red wine vinegar.

Romaine lettuce, cesar dressing, croutons, shaved pecorino cheese

Heirkoom Tomatoes, Red Onion, taggiasca olives, Basil and Frisella bread Soaked in Red wine Vinegar and EVOO

Shaved Brussel sprouts , pancetta pecorino Salad and Prosecco dressing

Roasted Portobello with goat cheese , baby spinach, Almonds, balsamic dressing

Sautéed cauliflower salad with taggiasca olives, cappers and caramelized onion, toasted bread crumb

Typical Tuscan Salad with Tomatoes, Cucumber, Red Onion, Basil and Country bread Soaked in Red wine Vinegar and EVOO

Bresaola Carpaccio (cured Beef from Valtellina) Drizzled with Lemon dressing and topped with Arugola and Shaved Parmesan cheese.

baby Arugola, Cherry tomato, Shaved parmesan cheese with balsamic vinaigrette

Warm roasted Portobello mushroom, goat cheese, spinach and toasted almonds.

Octopus, Roasted sweet peppers and fave beans salad over a bed of baby spinach. Lemon dressing

Sicilian pistachio and mascarpone pesto.

White wine marinated Mediterranean anchovies.

Toasted country bread with Fava beans puree, EVOO and pecorino

CROSTONE Burrata stracciatella and marinated eggplant

Sautéed mushrooms and stracchino cheese

Mixed cheeses and cold cuts and olives

Prosciutto di Parma, prosciutto cotto, bresaola, mortadella and salami.

Paper thin slices of bresaola (cured beef) with shaved Parmigiano and arugula

Typical Sardinian pasta with homemade pork sausage, tomato sauce and Pecorino.

Typical Sardinian pasta with pistachio pesto and mascarpone.

Spaghetti with baby clams, parsley and garlic.

Homemade Spinach and Ricotta Ravioli with Sage Butter Sauce

Spaghetti with homemade tomato sauce with touch of garlic

Homemade Lasagna with Porcini mushrooms and cheese fondue

Homemade pappardelle with Arugola pesto (mint, walnuts) and shrimp

Penne arrabbiata consists of just tomatoes, garlic and dried red chillies (or pepperoncini) and parsley.

Potato gnocchi with home-made Genovese Pesto

Home made lasagna with Ricotta cheese and spinach .

potato gnocchi with homemade pesto, artichokes and cherry tomato (parmesan cheese)

Italian Mac and cheese with fontina, asiago, gorgonzola and parmesan cheese

Spinach e Ricotta Ravioli with homemade tomato sauce with touch of garlic

Homemade Pappardelle with Bolognese sauce

Butternut squash gnocchi with Cheese fondue

Home made Paccheri Vodka sauce

Organic poussin chicken, grilled under a brick and served with Parmesan and fennel gratin.

Grilled grass-fed beef ribeye with arugola and cherry tomato balsamic dressing

Sauteed pork chop, white wine, butter and sage sauce. Served with braised kale.

Served with white beans and roasted pepper dip.

Seared tuna steak over panzanella salad (traditional Tuscan salad of tomato, cucumber, red onion and rustic bread soaked in red wine vinegar and extra virgin olive oil).

Grilled Chicken Paillard served with Arugula, cherry tomatoes salad. Balsamic dressing.

Grilled organic Australian grass-fed lamb chops served with sauteéd Brussel sprouts and Maldon salt

Sauteed Striped Bass Filet with Vermentino, served with Sauteed artichokes, cherry tomatoes and black olives

Sauteed Scallops with asparagus and cherry tomato in white wine sauce

Wild Boar stew in red wine sauce served with grilled polenta

Sauteed Scallops over chilled potato and mint vellutée topped with sauteed wild mushrooms and Roasted cherry tomatoes

Sauteed daurade filet with Asparagus, olives and cherry tomato in white wine sauce

Sauteéd chicken scaloppini with wild mushrooms and white wine sauce served with mashed potatoes

Roasted Home Made Porchetta with mashed potatoes

Braised pork spare ribs in a red wine sauce with mashed potatoes and broccoli rabe

Sauteed beets with balsamic vinegar.

Sauteed spinach with garlic

Sauteed string beans with caramelized onion.

Sautéed Broccoli with garlic.

Warm Summer Vegetable stew with Pine nuts and raisins.

Sauteed Brussel sprouts (No meat)

roasted potatoes

grilled asparagus with melted pecorino

roasted cauliflowers sauteed with caramelized onion, taggiasca olives and toasted bread crumb

Have you tried our famous Tiramisu? Creamy, delicate and fluffy. :)

Delicate cheese cake with sautéed strawberries

Vegan apple cake with Coconut whipped cream

Sicilian cannoli stuffed with ricotta mousse and chocolate chips

A wine from Piedmont made from 100% Nebbiolo grapes - but pink, not red. Delicate bouquet with the taste of dried cherry flavors, and a dry, clean, elegant finish. Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

G-Ray 2019: 100% Pinot Grigio. Surrounded by an uncontaminated forest, this tiny vineyard (1/2 Ha.) is near Arzignano in the province of Vicenza, in Veneto, located at 400 mts above the sea level. It averages from 30 to 40 years of age, marked by volcanic soils’ elements. The grapes are chemical free (no pesticides, no herbicides, etc.). The Vineyard is trained with the old school Pergola method (high trained vine system). All the vineyard’s management is done according to uncertified organic techniques and the lunar calendar. Low levels of sulfur and copper strayed during the growing season. The must ferments in stainless steel vats with indigenous yeasts avoiding any kind of external additive. The extended skin contact (10 days) gives the wine its’ typical Ramato style, following the local north-east Italian tradition. After ageing for a few months in used barrels, the wine is bottled roughly 10 months after the harvest. G-Ray is a minimal, naked wine with no added sulfites. Unfined and unfiltered. AbV: 12%. Only 2.500 bottles have been produced from this harvest. (released approx the summer following the harvest). No cork used, just a simple stelvin screwcap closure. Must be 21 to purchase.

Delicious dry white wine from Sicily . Must be 21 to purchase.

Must be 21 to purchase.

BULI Estate 44 2015 is made from 80% Sangiovese (the major grape varietal of Tuscany) and 20% Cabernet Sauvignon/ Syrah. After an initial cold soak to extract maximum color and flavor, the wine was fermented in stainless steel botte and aged for 12 months in a combination of Slavonian oak 1000 Lt botte and French oak barrels. The wine has an intense ruby color and abundant fruit flavors. Bracing acidity makes the wine a perfect accompaniment to meals, especially meats and cheeses. The taste is balanced with a long finish. Must be 21 to purchase.

Vermentino grapes from Sardegna !Natural wine ! Really funky wine ! Delicious. Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Fantastic medium body Red. Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Natural wine ! If you never try natural wine please don't buy it ! From the back label: “Tell your friends – we don’t produce many bottles of the Luci Rosse wine (1.500 bottle per year on average or 125 cases). I try to elaborate skillfully crafted wines that explore traditions beyond the mainstream. The grapes sourced for this wine are chemical free (no pesticides, no herbicides) and come from an area in south Lombardia near the Garda’s lake. It’s a field blend of different varieties (Merlot, Cabenet Sauvignon, Rondinella) including some white varieties (Garganega and Trebbiano) all processed together and shortly macerated in order to offer a light bodied wine, following the path of the local tradition. The must fermented with the indigenous yeast only (avoiding any kind of external additives) in concrete tanks where the wine, once racked, continues to age for 6 months. If the vinification presents minimal intervention, well .. . the wine is fruity, marked with red cherries and freshness leading to a lip-smacking bright finish. Unfined and Unfiltered. Yes, you can chill it a bit and drink it in a cheerful gulp! Luci Rosse is a nice food companion and can be enjoyed also as an aperitivo’s option. It’s a viticultural project carried out with the help of Antonio “Billy” Camazzola (Vigne del Pellagroso). Thanks guys and enjoy the wine. Andrea Marchetti.” Must be 21 to purchase.

Muller Thurgau grape 100% Straw-yellow colour with green highlights; slightly aromatic nose with overtones of flowers and fruits. Elegant, soft, lingering taste. Must be 21 to purchase.

Ciliegiolo 100% Intense, ruby red with a scent of black and red cherries, balanced with spice and herbal. The palate is rich, with perceptible and well-structured tannins, a full body and a tasty, long finish. Must be 21 to purchase.

Pale lemon-green in color, aromas of ripe pineapples and citrus fruits are complemented by undertones of white flowers. On the palate, zesty acidity and persistent notes of honeysuckle and toasted almond make for a definite crowd-pleaser. Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Pinot Noire taste ! The wine has a spicy, tart, fresh, elegant, rich taste with notes of ripe black fruits and dark berries, spicy spices and almonds, with powerful tannins and a long, juicy finish. The rich aroma of the wine enchants with rich tones of ripe black fruits and berries, jam and jam, sweet spices, minerals and violet flowers. The wine goes well with meat dishes, meat with sauce, fried and stewed red meat, sausages, snacks, pasta, cheeses. - Winery Notes. Must be 21 to purchase.

The Barbera d’Alba is an incredibly satisfying wine that delivers all the density and mouth filling character that only Barbera can achieve. Must be 21 to purchase.

Must be 21 to purchase.

Andrea Occhipinti was able to purchase four hectares of vineyards planted in the 1990's. They are set at 450 meters above sea level (1500 feet) on the volcanic slopes of Lake Bolsena, the biggest volcanic lake in Europe. Situated just one hour north of Rome, the lake provides a unique microclimate that together with the particular terroir and Andrea's objective to preserve and promote the local indigenous varietals, Aleatico and Grechetto Rosso, produces wines with the flavor of tradition and the effervescence of innovation. Must be 21 to purchase.

500 ml.

500 ml.

Pinsa Margherita (Tomatoes, Fresh Mozzarella Cheese, Basil oregano and Tomato Sauce

PINSA TOMATOES, MOZZARELLA, PROSCIUTTO CRUDO AND ARUCOLA

PINSA OLIVE OIL, ROSEMARY AND SEA SALT

Pinsa, tomato sauce, mozzarella fior di latte, spicy salami, pecorino and extra virgin olive oil

Pinsa truffle paste, porcini mushrooms, smoked scamorza cheese.

Pinsa mortadella(Bologna), stracciatella cheese and pistacchio.

Pinsa with sausage and cacio cavallo cheese .