Grata Restaurant & Wine Bar

Cucumber, ginger vinaigrette.

Eggplant, arugula, feta cheese, cherry tomatoes.

Salami, prosciutto, mortadella, marinated eggplant and olives.

Prosciutto, ripe tomatoes, olives and tomato basil crostini.

Bresola, sun-dried cured beef, frisee salad, celery and apple.

Spanish olives marinated in peppercino, lemons, oranges and herbs.

In tomato sauce, with a poached egg, feta cheese and croutons.

Served over chickpea stew and fennel puree.

Grilled ciabatta bread, marinated tomatoes, garlic and mozzarella.

Eggplant, olives, red pepper and raisins.

Fried calamari, zucchini, spicy hot tomato sauce on the side.

Marinated and grilled over herb tahini, herb salad and grilled onions.

Tomato and market greens in lightly dressed spiced honey-lemon vinaigrette.

Romaine lettuce, Caesar dressing, croutons and Parmesan cheese.

Cucumbers, tomatoes and scallions in honey lemon dressing, with feta cheese sprinkled on top.

Freshly chopped beets, arugula leaves, aged balsamic and crumbled goat cheese.

Tomatoes, roasted peppers and basil, garnished with arugula in a lemon vinaigrette dressing.

Grilled shrimp, hearts of palm, avocado, mango, cherry tomatoes and greens.

Cherry tomatoes, arugula, lemon vinaigrette and remoulade sauce on the side.

Please call the restaurant for today's selections.

Shiitake, cremini and oyster mushrooms, diced scallions and Parmesan cheese.

In a light brown cinnamon and sage sauce.

Veal ragu sauce with a hint of lemon rosemary scent.

With shrimp, arugula leaves, cherry tomatoes and light tomato cream sauce.

Stuffed with spinach and ricotta, pinoli nuts, brown butter and sage sauce.

Potato dumplings and chef's choice of sauce.

In traditional bolognese sauce.

Hot and sweet Italian sausage, sweet peas and tomato sauce.

With pancetta, onions and tomato sauce.

Gluten-free pasta in a tomato and basil sauce.

With seasonal garden vegetables and mascarpone cheese.

With a touch of cream.

With spicy tomato basil sauce, extra virgin olive oil, garlic and white wine.

With cauliflower puree and braised kale.

Sauteed filet a la plancha over cherry tomatoes, grilled eggplant and basil.

Wild mushrooms, sun-dried tomatoes, peas and zucchini.

Turkish figs, carrots, quinoa and almonds.

Sweet potato puree and apple gremolata.

With roasted broccoli, carrots, zucchini and basil mashed potatoes.