Moscato

Chicken livers sauteed with balsamic, onions, mushrooms served with field greens in a parmigiano basket.

Grilled sausage over arugula, endive, white mushrooms, truffle oil, topped with sliced parmigiano.

Salmon and tuna tartare with avocado and lemon dressing.

Grilled artichokes served in a lemon sauce and diced peppers

prince edward island mussels in a spicy tomato broth.

Dry cured meats, mixed cheeses and dry mustard fruit.

Little neck clams with seasoned bread crumbs.

Creamy mozzarella, yellow and red tomatoes drizzled with basil pesto and balsamic vinegar reduction.

Soft polenta with crumbled sausage, marinara sauce, crispy shiitake mushrooms and truffle oil

Marinated mixed seafood with calamari, octopus, shrimp, celery, black olives in a lemon dressing.

Rolled eggplant filled with ricotta cheese, spinach, pink sauce and melted fontina cheese.

Mixed greens with diced tomatoes, walnuts, baked goat cheese, served with olive oil and red vinegar.

pear salad, baby arugula, white mushrooms, iceberg lettuce dried cranberry, caramelized walnuts in a shallots sherry vinegar with italian gorgonzola.

Watermelon salad with arugula, red onions, feta cheese, in a ginger honey vinegar

Fresh sliced artichokes, baby arugula, white mushrooms, shaved parmigiano in a lemon dressing.

Fig salad with baby kale, hearts of palm, peppers, endive, in a ginger honey vinegar.

Crabmeat salad, baby spinach, sliced fresh artichokes, cherry tomatoes, mango, in a sherry wine dressing.

Classic version of caesar salad served with crispy parmigiano, anchovies and croutons.

Fusilli calabrese with cacio cheese and black pepper.

Hand-cut ribbon shaped pasta in veal, beef and lamb ragu.

Homemade cheese ravioli, porcini mushroom and bacon in a pink sauce.

Linguine with duck breast, butternut squash, raisins, spinach, scallions in garlic and oil with a touch of soy sauce.

Spaghetti with clams, mussels, calamari, scallops, in a light tomato sauce.

Homemade green and white fettuccine with prosciutto, peas, mushrooms and a touch of cream

Cavtelli pasta with broccoli rabe, crumbled sausage, in garlic and olive oil.

Home made potato dumplings with 4 cheese fondue and a touch of tomato.

Spiral pasta in a basil pesto.

Giant rigatoni with mountain tomato sauce, eggplant and topped with dry ricotta salata.

Whole wheat penne sauteed with seasonal vegetables in garlic and olive oil.

Bucatini pasta with tender veal meatballs in a tomato sauce.

Linguine with new zealand cockles in a white clam sauce.

Fresh pasta with mixed mushrooms, fresh parsley, garlic and oil.

Dark and white chicken, sauteed with artichoke hearts, rosemary and peperoncini over mashed potatoes.

Chunks of chicken on the bone sauteed with white wine, garlic and sausage, served with broccoli.

Half chicken boneless grilled in a shallots and barolo wine sauce with figs, served with butternut squash and brussel sprouts.

Veal scallopine with smoked mozzarella, eggplant, fresh tomatoes, in a white wine sauce.

Veal scallopine encrusted with parmigiano, white wine, lemon sauce over french beans.

Veal milanese with baby arugula, red onions, cherry tomatoes, avocado, in a balsamic vinegar dressing.

Veal chop, pan roasted in a green peppercorn sauce and served with brussels sprouts and pancetta.

Calf liver sauteed with caramelized onions and aged balsamic vinegar, served with crostini di polenta.

Grilled pork chop with hot and sweet peppers, onions and mixed mushrooms.

Broiled salmon, brushed with italian mustard fruit over sauteed spinach.

Grilled dorado, served with marinated zucchini, eggplant, roasted peppers, in a fennel herb salmoriglio.

Monk fish with onions, capers, black olives, in a light marinara sauce.

Mediterranean seabass encrusted with almonds in a lemon sauce. Served with sauteed french beans.

Brussels sprouts, tuscan beans, pancetta and herbs.

Traditional meatballs in a tomato sauce.

Sauteed zucchini in a marinara sauce with parmigiano

Roasted potatoes, rosemary herb.

Served with canadian bacon, topped with hollandaise sauce.

With smoked salmon, warm polenta croutons and baby spinach.

Eggs and sausage roasted with fontina, over fresh greens.

Sauteed with fresh goat cheese, grape tomatoes and mix green salad.

Cured meet and cheeses complimented with homemade fruit mustard.

Sweet apple and cinnamon fritters, berries glaze.

Freshly baked waffles, grappa cream, orange salad.

Poached eggs, pancetta and crushed san marzano over french toast.

Pan seared prosciarro and asparagus, sunnyside up egg over radicchio.

Served any style with canadian bacon or sausage.

Egg whites omelette with ricotta and baby spinach.

Omelette with fresh herbs, asparagus and scallions.

Served with poached pears in caramelized grand marnier syrup.

Broiled little fruits with moscato zabaglione over pancake.

Appetizer choice of any one: Insalate. Between course choice of any one: Pasta. Main course choice of any one: Secondi

Create your own piatto unico. Choice of any one: Insalate. Any one:Paste. Any one: Secondi.