VARIETÁ DI OLIVE

Mixed cured olives.

CAPRESE

Heirloom tomatoes, buffalo mozzarella, basil pesto.

VELUTATTA DI ARAGOSTA

Lobster Bisque, basil oil.

BURRATA

Burrata, roasted bell pepper, basil oil

INSALATA MISTA

Mix greens, radish, cherry tomatoes, balsamic vinaigrette.

PICI ALLA FIACCHERAIA

Home-made Pici noodles with Spicy Tomato Sauce

TAGLIATELLE AL RAGÚ

Home made pasta ribbons, beef ragú, parmesan cheese.

RISOTTO AI FUNGHI PORCINI

Porcini mushroom risotto, parmesan cheese, truffle oil.

CAVATELLI DI RICOTTA CON MELANZANA

Home made cavatelli di ricotta with eggplant, tomatoes, parmesan, buffalo mozzarella,

PENNE AL' AMATRICIANA

Penne pasta with pancetta, onions, tomato sauce, pecorino Romano.

TAGLIATA ALLA RUCOLA

Sliced grilled New York steak topped with shaved parmesan over arugula salad, cherry tomatoes, lemon vinaigrette.

CONTROFILETTO AL PEPE VERDE

Pan seared New York steak cooked in peppercorn brandy creamy sauce.

BRANZINO ALLA GRIGLIA

Grilled whole branzino cooked in white wine, garlic, herbs and lemon sauce. Served with asparagus and baby carrots.

FILETTO ALL’ ACETO BALSAMICO

Hand carved filet mignon cooked in balsamic reduction sauce.

FILETTO AL MIRTILLO

Filet mignon cooked in blueberry sauce.

PETTO DI POLLO AL LIMONE

Airline chicken breast in a sauce of white wine, lemon caper sauce served with sauted spinach.

FAGIOLI SALTATI

Canellini beans sautéed with garlic, onions and tomstoes.

PATATE ARROSTO

Roasted fingerling potatoes, parmesan, parsley, truffle oil.

SPINACI SALTATI

Sauteed spinach, garlic, olive oil, lemon zest.

VARIETÁ DI SALUMI ARTIGIANALI

BRESAOLA, FINOCCHIONA, SALAMETTO PICCANTE, PROSCIUTTO

VARIETÁ DI FORMAGGI ITALIANI

LA TUR, GORGONZOLA DOLCE, SOTTOCENERE AL TARTUFO, PECORINO DIVINO

TIRAMISU’

Ladyfingers soaked in espresso, mascarpone cheese, frangelico, topped with cocoa powder.

PANNA COTTA

Cream, buttermilk, vanilla, blueberries, saba.

ADD PAPER NAPKINS

ADD FORK, KNIFE, SPOON