Cludo

Fried calamari over radichio salad served with classic tomato sauce.

Sauteed shrimp canellini beans and cherry tomatoes over arugula salad with a touch of tomato sauce.

Steamed mussels in white wine, parsley and pepper.

Mozzarella pearls, fresh tomato and basil pesto.

Diced yellow fin tuna, oranges, capers, modena balsamic reduction and avocado mousseline.

Romaine hearts, Caesar dressing and croutons topped with anchovies.

Baby arugula, strawberries, balsamic dressing, walnuts and shaved Parmesan.

Mesculin salad, radish, cucumbers, carrots and apples.

Small twist pasta tossed in tomato sauce with basil pesto.

Black ink fettuccine with lightly spicy calamari ragu and roasted zucchini.

Spaghetti di cetaro with black crushed pepper, eggs and Parmesan cheese.

Dry fine linguine pasta with manila clams, parsley pesto, garlic and white wine sauce.

Homemade cheese, ravioli, meat ragu, porcini mushrooms and rosemary scent.

Little ear pasta, garlic, broccoli rabe, pepperoncini and anchovy bread crumbs.

Homemade potato gnocchi, diced butternut squash, walnuts and shaved Parmesan.

Thin sliced scallops marinated in lime juice served with asparagus and peppers.

Pan fried mixed olives.

Horseradish and spicy tomato syrup.

Fried shrimp with coconut flakes.

Served on mini brioche buns.

Three ways sushi grade stuffed, carpacio, seared.

Wild salmon, cucumbers, pineapple and lime mouselline.

Chef selection of three crostini.

Mediterranean sea bass, roasted peppers, fava bean puree and crispy tempura artichokes.

Pan seared salmon, roasted zucchini, sauteed spinach with tuna and belly mousse.

Sirloin steak, baby arugula salad, shaved Parmesan and modena balsamic reduction.

Chicken breast stuffed with braised lettuce, speck, sun dried tomatoes. Served with roasted potatoes, sweet peppers and cream sauce.

Pan seared skatefish, citrus relish, potatoes and broccoli rabe.