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Toasted bread drizzled with EVO, fresh chopped tomatoes, basil, black olives, and oregano.
Smoked mozzarella, grilled and topped with wild mushrooms, white truffle oil and small arugula, and tomato salad.
Cured and smoked duck breast, warm pecorino on Sardinian flat bread. Cherry tomatoes, basil, small arugula salad.
Deep-fried shiitake mushrooms, sea salt, and truffled pecorino.
Grilled eggplant, stuffed with Buffalo mozzarella. Baked in oregano tomato sauce.
Lightly fried crispy calamari with a drizzle of honey-balsamic reduction.
Italian selection of assorted marinated vegetables, cured anchovies drizzle with fresh parsley pesto, selection of cold meats. For 2 persons.
Spicy lamb sausage with cannellini beans slowly stewed in our tomato and garlic sauce.
Whole homemade creamy Buffalo mozzarella with arugula salad, EVO, and lemon juice.
Tomato bisque, drizzled with extra virgin olive oil.
Fresh garden greens, kalamata olives, cucumbers, crumbled Ricotta Salata, olive oil and Cabernet Vinaigrette.
Fresh baby arugula, goat cheese with black fig molasses, toasted almonds and balsamic vinaigrette.
Fresh buffalo mozzarella with cherry tomatoes, Evo, and fresh basil.
Fresh arugula, local yellow and red beets, goat cheese and vinaigrette.
Whole homemade creamy buffalo mozzarella with arugula salad, Evo and lemon juice.
Old recipe: ground beef, fontina, mushrooms, baked and topped with tomato sauce and Romano cheese.
Tossed in extra virgin olive oil, garlic, crushed red pepper and tossed with cherry tomatoes, basil and buffalo mozzarella.
Renaissance old recipe: topped with a rich sauce and ground pork, cooked in saffron, marsala, anise and tomato sauce.
Homemade spinach and ricotta ravioli served in a lightly smoked prosciutto speck and asparagus cream sauce.
Homemade potato dumplings in a creamy Gorgonzola sauce, folded with fresh arugula.
Homemade potato dumplings in a bolognese sauce and melting buffalo mozzarella cheese.
Beef, pork, raisins homemade ravioli with browned butter, sage and crispy pancetta sauce.
Our homemade Bolognese sauce generously topped with cheese.
Selected shrimp, scallops, mussels, sauteed in extra virgin olive oil, garlic, sundried tomatoes and a splash of Pinot Grigio.
Penne pasta, tossed with spicy sausage, wild mushrooms and pecorino romano cheese in a light cream sauce.
Slowly roasted duck leg served with homemade pappardelle and a light wild mushroom cream sauce.
Crispy pancetta, egg, onions, pepper and a touch of creamy-Parmigiano sauce.
All-natural grilled pork chop finished with honey, Tuscan spices, crushed almonds, with cannellini beans in fried sage and tomato sauce.
Filet Mignon sauteed to temperature with creamy green peppercorn sauce, roasted rosemary potatoes, and sauteed spinach.
Braised lamb shank served with creamy polenta and pan juices demi-glace.
Free-range chicken breast, pounded and breaded, crispy cooked and served with garlic mashed potatoes.
Light herbal tomato sauce, a nice fish fumet and a couple of handfuls of the seafood catch of the day such as mussels, shrimp, scallops, langoustine, lobster, tomato garlic and spiced stew.
Creamy and delicious!
Chocolate chip gelato layered with chocolate sauce, topped with hazelnuts and cocoa powder.
Chocolate and vanilla gelato with a cherry almond center rolled in a hard dark chocolate sauce.
Dark chocolate gelato with hazelnut center dribbled with a chocolate and hazelnut grappa.
Small hazelnut and almond biscotti served with Vin Santo.
Mixed fruit sorbets in their own shell, tangerine, coconut, pineapple, peach, lemon.
Menu for Pane E Vino provided by Allmenus.com