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Primo Piatti

Toasted Bruschetta with prosciutto, mozzarella and figs, sprinkled with fresh basil

Frito Misto – fennel, red peppers, zucchini, onions, broccoli and cauliflower battered in egg and semolina flour, lightly fried and served with fresh lemons

Risotto Balls stuffed with mozzarella and porcini mushrooms

Coponata Della Nonna Lightly sauteed eggplant mixture with celery olives and capers served on crostini

Green Bean and Beet Salad with goat cheese and toasted walnuts in a raspberry vinaigrette

Arugula Salad with orange slices in a creamy garlic balsemic vinaigrette topped with toasted walnuts and shaved pecorino

Wilted Frisse Salad with carmalized red onions, pancetta and gorganzola drizzled with olive oil and raspberry vinegar

 

Pasta Dishes:

Parparadella with mushrooms and zucchini in a light cream sauce

Roasted Butternut Squash tossed with oranges, arugula and walnuts in a light orange-garlic vinaigrette and sprinkled with pecorino over farfalle.

Grilled Salmon served over linguini with a preserved lemon and roasted garlic puree and sprinkled with parsley

Homemade gnocchi with sauteed fennel in a vodka gorganzola cream sauce

Percetelli Pasta with Braciole stewed beefsteak stuffed with prosciutto, basil and garlic and sprinkled with parmesano cheese

Italian Seafood Sauce over Linguini served with clams, mussels, shrimp, calamari and white fish in a brandy tomato sauce

Spaghetti Bolognese: a traditional sauce of beef, turkey and pork slowly stewed in white wine and tomatoes and sprinkled with pecorino cheese

Putenesca Pasta: a tomato sauce with capers and olives and a hint of anchovies served over penne pasta

 

Pizza:

Pizza Rustica topped with a red provencal sauce and a light basil pesto, sprinkled with olives, capers and shredded cantal cheese

Mushroom Pizza topped with a red provencal sauce, crimini and domestic mushrooms, shallots and assagio fresco and mozzarella cheeses

Fennel and Gorganzola Pizza sauteed fennel and red onions topped with gorganzola cheese and toasted pine nuts and drizzled with olive oil

Preserved Lemon and Prosciutto Pizza with, thin strips of prosciutto, preserved myers lemons and arugula, topped with fontina and mozzarella cheeses

 

Main Dishes:

Sicilian Tuna Steak with shallots and reduction of blood-orange sauce served over mixed greens and Sicilian green beans

Lamb Chops with Middle-eastern spices and preserved lemons served with asparagus risotto

Rosemary Roasted Pork Loin drizzled with a red wine reduction and served with roasted potatoes

Vegetarian Crepes stuffed with sauteed mushrooms, zucchini, onions and walnuts topped with a preserved- lemon roasted garlic puree

 

Desserts:

Baked Lemon Tart with Pine nuts served with a dollop of whip cream

Citrus Almond Cake with Berries and Mascarpone Cream

Cardamon Pistachio and Cherry Sponge Cake served with a dollop of whip cream

Chocolate Tart with Raspberry Sauce

Crepes stuffed with fresh figs, Gorganzola cheese, toasted almonds and mint topped with an orange-lemon sauce