Piccolo Fiore

12 oz

Tomatoes, pepper and basil.

Polenta, cherry peppers and garlic.

With fior de latte and pomodoro.

Cucumbers, tomatoes and white balsamic.

Focaccia croutons and shaved Parmigiano.

Prosciutto, mozzarella, arugula and balsamic.

Arugula, endive, radicchio, goat cheese, almonds and basil vinaigrette.

With butterhead lettuce and saffron tartar sauce.

With tomato basil, ricotta-truffle honey, and chicken liver.

With sopressata,cacciatorini, and capocollo.

With Maine lobster meat and herb oil.

With reggiano, melon, and grissini.

With olives, mushrooms, roast pepper, asiago, provolone, and caccioto tartufato.

With arugula and marinara.

With bufala mozzarella, burrata, and fior di latte.

With mesclun, cucumbers, tomatoes, carrots, and white balsamic.

With romaine, focaccia croutons, and reggiano.

With baby kale, arugula, spinach, pecans, beets, and lemon vinn.

Served with sauce of choice.

Pomodoro.

With mushrooms and fontina cheese.

With classic meat sauce.

With fresh basil pesto, mozzarella, and cherry tomatoes.

Ravioli stuffed with ricotta cheese and mint, roasted asparagus, cauliflower and cherry tomatoes in a white wine sauce.

Lemon tagliatelle with lobster, spinach, cherry tomatoes, and crispy artichokes.

Torchio with slow-cooked, 8 hour braised sweet onion and grass fed flank steak ragu.

Thick hollow spaghetti with fresh sardines, fennel, tomatoes, brandy-soaked raisins, pine nuts and breadcrumbs.

Spaghetti with fava beans, mint, onions, tomatoes in a fava bean pesto and walnuts.

Long curly pasta with a short rib ragu, arugula and grated Sicilian pecorino cheese.

Spiral pasta with burrata, broccoli rabe pesto, cherry tomatoes.

Sundried tomato tagliatelle with mussels, shrimp, green peas in a lemon cream sauce.

Torchio with eggplants, tomatoes, onions, basil and shaved ricotta salata.

LAsagna with a short rib ragu, bechamel, ricotta and broccoli rabe.

Side pasta pomodoro.

Vegetable and potato.

Lemon-thyme sauce.

Marinara sauce.

Side pasta pomodoro.

8 oz. Chianti glaze.

Roasted whole.

With apples, kale, fingerlings, and rosemary jus.

With zucchini julienne and limoncello glaze.

With pepper agrodolce and roasted potatoes.