cherry tomatoes, caper berries, olives and mozzarella di bufala campana on fried pizza crust
in-house marinated king salmon carpaccio, potatoes, pickles, red onion and extra virgin olive oil
beef fillet carpaccio and our special green sauce
sliced buffalo mozzarella from campania dressed with caper pesto and served on a bed of mesclun mix of greens and finely sliced baby fennel
baby spinach and large asparagus in aceto balsamico originale di modena vinaigrette, topped with hard boiled organic egg
zucchini, red onions, eggplant, yellow bell peppers, celery, potatoes, ripe tomatoes, garlic and olives slowly stewed in extra virgin olive oil and fresh basil
mesclun mix of greens and baby arugula with aceto balsamico originale di modena vinaigrette
fresh salad made of artichoke, fennel, arugula and olive pesto
fresh salad made of tiger shrimp, french beans and diced potatoes dressed in mint pesto
chickpea soup with homemade maltagliati pasta
soup of the day
prosciutto di parma, our homemade salsiccia (sausage), mortadella imported from bologna and speck (smoked ham from south tyrol). all are served with mustard and pickles arranged upon a wood tray
a selection of traditional highest quality italian cheeses; parmigiano reggiano, pecorino di pienza, fontina della val diaosta, gorgonzola, mozzarella di bufala, accompanied by a traditional pear compote, walnuts and raisins arranged upon a wood tray
handmade tortelloni filled with ricotta di pecora in bolognese ragu
handmade ravioli filled with sauteed artihcokes, parmigiano reggiano and ricotta di pecora; tossed with fresh sauteed artichokes and topped with parmigiano reggiano
hand-made basil ravioli filled with tiger shrimp sauteed in nettare of merlo extra virgin olive oil and tossed with peas, asparagus and zucchini
handmade canelloni filled with ricotta di pecora, parmigiano reggiano and spinach, then lightly baked; finished with ragu bolognese and parmigiano reggiano
handmade ricotta di pecora and parmigiano reggiano gnocchi tossed in artichoke ragout topped with parmigiano reggiano
handmade pappardelle made of farro flour tossed in a pheasant ragout and topped with parmigiano reggiano
handmade spinach taglionline with bolognese ragu and parmigiano reggiano
homemade egg tagliatelle tossed with wild porcini, shitake and champignon mushrooms sauteed in parsley and garlic, topped with parmigiano reggiano
homemade spinach pasta, home-stuffed sausage and champignon mushrooms baked in a light cream sauce
homemade squid ink spaghetti tossed with tiger shrimp, scallops and our in-house cured king salmon sauteed with white wine and chives
melanzane, ricotta di pecora sarda e pomodoro fresco al basilico. (homemade spiral pasta, eggplant and zucchini in fresh tomato and basil sauce topped with ricotta di pecora sarda)
eight hour slow-stewed veal ossobuco in cognac, white wine, onions, carrots and celery. prepared daily
six hour slow-stewed lamb shank in white wine, garlic, celery and carrots. prepared daily
organic pork chop butterfly-sliced, lightly pounded and filled with mozzarella di bufala campana and prosciutto di parma, lightly breaded, pan fried in extra virgin olive oil and dipped in a special tomato sauce
our executive chef selects every day the freshest seafood available on the market and prepares it following the most traditional recepies of our region
sauteed spinach with parmigiano reggiano
asparagus with extra virgin olive oil, salt and pepper
rosemary and garlic roasted potatoes
zucchini, red onions, eggplant, yellow bell peppers, celery, potatoes, ripe tomatoes, garlic and olives slowly stewed in extra virgin olive oil and fresh basil
french beans sauteed in extra virgin olive oil, salt and pepper
homemade meringue layered with heavy whipping cream, blueberries, strawberries, raspberries, shaved almonds and dark chocolate crunch
angel food cake soaked in rum and grenadine and filled with cream and dark chocolate mousse, drizzled with dark chocolate sauce
zabaglione parfait with warm chocolate sauce
dark chocolate fondant mixed with chopped hazelnuts, dried figs, candied lemon peels and crumbled biscotti, served with homemade whipped cream and strawberry
homemade gelato, chef's choice of seasonal fresh fruit and traditional recipes
homemade chocolate gelato
homemade crema gelato
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
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