Savore

Maine lobster and asparagus salad with blood orange vinaigrette

Cold-roasted pork loin with puree of chickpeas and rosemary

Rustic goose pate and crostini with soft salami and giardiniera

Pan-seared scallops with cauliflower and black truffles

Thinly sliced rolled tuna with black olive paste and fennel salad

Shrimp with ciambotta of vegetables and thyme

Grilled squid with sage, tomato and canellini bean salad

Farro, potato and tomato soup

Tagliolini with shrimp and asparagus

Hand-rolled penne with sausage and mushroom sauce

Large noodles with chickpeas and lamb ragu

Ravioli fllled with potato and ricotta, roasted in a pancetta sauce

Hand-cut spaghetti with basil, spicy roasted tomatoes and lobster

Castelucci lentil with mussels, clams, squid and crabmeat soup

Roasted fish of the day with plum tomato, scallion, fennel and fresh herbs

Sliced grilled luna with a layer of spinach and roasted garlic sauce

Roasted sea bream filet on a bed of potatoes and leeks with white wine sauce

Grilled tuna, squid, shrimp and salmon marinated with olive oil and herbs

Roasted lamb chops with hazelnuts served with croquettes of potato and prosciutto

Sliced shell steak with potato and rosemary on a bed of baby portobello mushrooms

Double-roasted pork chop served with dandelions and borlotti beans

Cornish hen stuffed with sausage and saffron served with new potatoes and string beans

Organic mesculin with seasonal vegetables

Served with vine-ripe tomatoes, basil and extra-virgin olive oil

Sauteed fresh market vegetables with garlic and extra-virgin olive oil

Endive, pears, walnuts and gorgonzola