Lusardi's

Grilled calamari served with heirloom tomato and rugula salad

Grilled artichokes with olive oil, garlic and rosemary

Buffalo mozzarella, fresh tomato and roasted peppers with basil-oil and a balsamic glaze

Pepper - crusted sushi quality tuna with extra virgin olive oil, lemon, served with cucumber and heirloom tomato salad

Endive, fennel, mushrooms, artichokes and hearts of palm, shaved parmigiano cheese and lemon dressing

Field greens, red beets, corn tomato and shaved aged ricotta

Fresh greens, pear, walnuts, truffle oil, lemon, and truffle cheese

Venetian style sautéed shell fish (shrimp, baby cuttlefish and scallops) in a savory tomato and white wine sauce

Eggplant filled wiht ricotta cheese and spinach, baked in a pink sauce

Seared truffled goat cheese on a bed of baby arugola. shaved pears, seedless grapes and toasted almond flakes in lemon-truffle dressing

Veal carpaccio marinated with truffle oil and lemon with mache leaves, pickled wild mushrooms and shaved truffle cheese

Jumbo crabmeat with julienne romaine in a pink cocktail sauce

Lobster bisque with fresh crabmeat and basil-oil

Jumbo maccheroni, baby eggplant, plum tomato, smoked mozzarella

Homemade large ravioli with a delicate veal filling in a ragout of wild mushroom and montasio cheese

Homemade gnocchi sautéed in meat sauce with a touch of cream

Home made white tagliolini, sauteed in a light butter sauce with julienne zucchini, black pepper and sheep parmigiano cheese

Linguine with shrimp, scallops, cuttlefish, mussels and clams, in lobster sauce

Spaghetti in manila clams sauce

Home made whole wheat tagliatelle with extra virgin olive oil, chili pepper, garlic, basil and fresh tomato

Served with ground sweet sausages, prosciutto and a touch of cream

Home made fettuccine in a regout of veal, flavored with sage

Homemade ravioli filled with wild mushrooms, spinach and fontina cheese in a light truffle sauce

Almond crusted fillet of john dory in martini sauce, served over sauteed spinach

Bouillabaisse italian style

Fillet of mediterranean sea bass with artichokes, grape tomatoes, cerignola olives and pearl onions

Filet of lemon sole in a light prosecco wine sauce and chive emulsion, served with saffron mashed potatoes.

Jumbo shrimp sautéed in lemon-ginger sauce, served with a warm couscous

Fillet of grouper in roasted lemon and thyme sauce with baby zucchini and sweet cherry peppers

Hoseradish crusted salmon on a bed of spinach, garnished with red pepper sauce

Chicken livers sautéed in balsamic sauce with baby carrots and pearl onions

Chicken breast with artichokes, grilled portobello mushrooms and sausages rope in rosemary sauce

Pan seared breast of duck in thyme sauce with chiodini mushrooms, asparagus, baby carrots and fingerling potatoes

Chunks of chicken (on the bone) sautéed with white wine, rosemary and garlic

Chunks of boneless chicken, pan roasted with garlic, rosemary, artichokes, mushrooms and peppers

Roast rack of lamb in thyme sauce with baby vegetables and basil whipped potatoes

Calfs liver sautéed with vidalia onions and white wine, served in a nest of fresh polenta

Veal encrusted in parmigiano, sautéed with white wine and lemon

Veal tenderloin wrapped in proscuitto, served sliced with white wine sauce on a bed of spinach, fingerling potatoes and oyster mushrooms

Veal kidney in mustard sauce served in a nest of mashed potatoes with asparagus and baby carrots

Breaded veal cutlet topped with chopped arugola and marinated plum tomatoes

Butterfly cornish hen baked under a brick and served with mashed potatoes

Chunks of rabbit cooked with white wine, tomato sauce, fresh herbs, pearl onions and chanterelle mushrooms, served with fresh polenta

Breaded veal topped with tomato sauce and melting cheese

Italian cheese cake

Mascarpone mousse with strawberry compote

Lemon crème brulee

Flourless chocolate cake served warm with vaniila sauce

Lady finger cookies dipped in espresso with layers of mascarpone custard

Our homemade sorbets selection

Raspberry tart served with whipped cream and raspberry sauce

Vanilla pudding with mixed berries and raspberry sauce

Pear stewed in red wine with cinnamon

Pistachio tart served warm with white chocolate ice cream

Our homemade ice cream selection

Traditional chocolate and vanilla ice cream truffle

A selection of royal ceylon dimbula, assam and mediterranean oil of bergamot

One of the most pleasant green teas with the addition of jasmine blossoms

Very rich in character and flavor

A real classic tea with exceptional flowery character and maltiness

Pepperminty, cool with full body and flavor

Soothing and calming decantation, of nature's best offerings