Treviso - Sarasota, FL

Bowl of the Chifs daily prepared soup

Great to share on the table

Quick fried ricotta cheeseravioli, with shaved Reggiano cheese and marinara sauce

Crisp Panajicio Ciabatta bread with oven roasted tomato and garlic, Kalamata olives,fresh mozzarella and Parma Reggiano

Treviso's homemadefresh mozzarella, with sliced ripe tomatoes, extra virgin olive oil and balsamic drizzle

Flashfried fresh Town Dock calamariserved with Treviso's marinara sauce

Selection of imported and domestic cheese, nuts, berries, driedfruit and cracker

Marinated and grilled Kings Farm vegetables, with Italian meats and cheese, artichoke and olive salad drizzled with Balsamico

Slow oven dried Roma tomatos with roastedgarlic, mozzarella andfresh basil on a crisp semolina crust

A classicpiefrom central Italy. Caramelized onion, roastedpears, mozzarella and afew crumbles of Gorgonzola with a light drizzle of aged Balsamico

Smoked Portobello mushroom, roasted beets, grilled sweet corn, grape tomatoes, sliced egg on chopped romaine hearts, avocado and Gorgonzola dressing

Saku Tuna seared medium rare, on a chopped iceberg, marinated french beans and new potatoes, cured olives, picked onions, oven dried tomatos, Dijon vinaigrette with a sliced drunken egg

Chopped Romaine, tossed with our Mediterranean dressing, feta cheese, red onion, Kalamata olives. grape tomatoes and pepperoncini, sliced grilled chicken breast

Fresh baby spinach leaves, tossed with summer strawberries, toasted almonds, candied bacon, grape tomatoes, mandarins, sliced egg and hot Pancetta dressing.

Golden ripe pineapple, melon, red grapes, mango, kiwi and berries, served with Greek yogurt drizzled with fig syrup and toasted almonds

Chunk flesh chicken breast with red grapes, candied pecans, fresh tarragon and a hint of Dijon, on a slice of raisin walnut bread, choice of side.

Crispy potato cake topped with creamed spinach, poached egg and Hollandaise sauce with crispy baguette slices and choice of side.

Combination of our stacked sandwich, homemade soup and a small salad

Grilled choice ground chuck on a soft brioche roll, Swiss, Cheddar or Provolone cheese, choice ofside

Grilled petite filet, served on warm cheesy polenta, finished with roasted bell peppers, Pomodoro tomatoes, roasted garlic and fresh basil

Traditional Caesar salad with crisp romaine hearts, Treviso's Caesar dressing, garlic croutons and shaved Reggiano cheese

Fresh lettuce and herbs from our garden tossed with grape tomatoes, hearts of palm and Belgium endive, lightly dressed with pomegranate vinegar and extra virgin olive oil

Local red and yellow tomatos, layered with fresh mozzarella cheese, extra virgin olive oil, traditional balsamico and flesh basil with baby greens

A cup of the chefs daily inspiration

Fresh Town Dock calamari flied quickly in a light herb crust with a rich pomodoro dipping sauce

Great to share at the table. Crispy shoe string fries, with white truffle oil and flesh grated Parmesan cheese

Grilled and marinated Kings Farm vegetables along with Italian meats, artichoke olive relish, Provolone and fresh mozzarella and yellow tomato

Simple and classic pasta dish featuring this evening's noodles tossed with Marinara and house made Mozzarella cheese, finished with fresh sweet basil from the Treviso garden

This evening's noodles, pan-tossed in our famous short rib and pork Bolognese sauce, finished with Pecorino Romano Cheese and Fresh Basil.

Boneless chicken breast lightly pounded with fresh sage from our garden and Proscuitto, pan seared finished with beurre blanc.

Four grilled New Zealand lamb chop's served on a tossed Greek salad featuring, romaine, feta cheese, Kalamata olive's, cucumbers, red onion, and our Mediterranean dressing

Quickly sauteed in extra vigin olive oil, paired with tomato and burrata Mezzelune, julienne vegetables on a vodka sauce, flesh basil

Fresh salmon fillet, char grilled and finished with artichokes, olives and capers, glazed with lemon butter

Pan-seared local Gulf of Mexico Grouper served under a crust of crispy potatoes finished with a lemon butter sauce

Pan seared scallopine d veal with sautéed mushrooms and capers, de glazed with vermouth and finished with sweet butter and lemon

Center cut 4 oz. Filet Mignon, sautéed in butter served with Béamaise sauce

Outside skirt, marinated with paprika, garlic, balsamic, cumin and olive oil, seared quickly on the grill, sliced thin and finished with a cilantro chimichurri

Imported Western New Zealand Lamb Shanks that are slowly braised in a rich stock incorporated with Red Wine and Fresh Herbs

Rich Italian style ice creams and sorbets

Rich lemon custard with a caramel crust

Rich caramel custard with a chocolate cookie crust, topped with salted caramel and whipped cream

With fresh blueberries and vanilla bean sauce

Hazelnut gelato enrobed with Swiss chocolate, finished with white chocolate sauce and an almond tuille

Caramelized apples in puff pastry, open face with caramel gelato and caramel sauce

Originated in the city of Treviso. Lady fingers soaked in espresso with whipped Mascarpone, cocoa powder and chocolate sauce

Light sponge cake with mango mousse, raspberry and mango sauce