Porcini

pei mussels simmered in white wine, garlic, plum tomato sauce

grilled petite beef tenderloin topped with gorgonzola dolce

grilled spanish octopus over greens in lemon, garlic, extra virgin olive oil condimento

grilled tuscan bread topped with oven roasted exotic mushrooms and fontina cheese, drizzled with aged balsamic vinegar

grilled imported roman artichoke hearts

a combination of hot and cold appetizers for two (chefs choice)

porcini's handmade dressing.

mixed greens tossed in blood orange marmellata vinaigrette, shaved reggiano parmagiano

fresh mozzarella, vine ripe tomatoes, basil, extra virgin olive oil drizzle

tiger shrimp tossed in a white wine, parsley, garlic, lemon zest, and shrimp stock with fresh taggliatelle

potato pasta dumplings in spicy san marzano tomato sauce

baby squid tossed with san marzano tomatoes over a blend of fresh black and white angel hair pasta

house made saffron ravioli filled with ricotta and asiago cheese in pecorino cream sauce with mushrooms and peas

northern italian meat sauce over fresh fettuccine

spinach and ricotta filled fresh tube pasta in blush sauce

sautéed prime veal medallions topped with prosciutto and asiago cheese, flambéed with madera wine

thin boneless chicken breast coated in italian seasoned bread crumbs served with lemon caper sauce

beef short ribs braised in tuscan red wine osso bucco style over risotto

artisan cheese

ravioli broccoli rabe

wild boar