Chef’s selection of cold cuts and cheeses.
Toasted bred with rubbed garlic, topped with cherry tomatoes, arugula and black olives.
Burrata cheese dressed with fresh figs and basil,sprikled with pumpkin and poppy seeds, topped with EVOO.
Buffalo mozzarella with sliced beef steak tomato and fresh basil, EVOO
Thirly sliced veal, sprinkled with mayonase and tuna cream sauce topped with capers and sauted red onions.
Beef tartare paired with mozzarella cream and gazpacho.
Grassfed beef meatballs cooked in traditional tomato sauce and fresh basil
Traditional eggplant parmigiana.
Crunchy tuna tartare
Raw thirly sliced seabass served with sliced fannel and orange.
Toasted homemade bread with melted butter topped with anchovies.
Raw wild caught red shrimp served with lemon wedge.
Anchovies marinated in juzu toopped with pepper-corn.
Smoked salmon topped with cream cheese, red caramelized onion, dill and guacamole.
Baby octopus stew in a light tomato sauce served with a slice of homemade toastes bread.
Sauted mussels in a tomato sauce served with homemade toasted bread.
(Add shrimp/chicken $5)
Arucola with cherry tomato and shredded Parmigiano dressed with EVOO
Organic quinoa with shrimpm mixed vegetables and avocado, dressed with lemon, olive oil.
Chopped strawberrys with feta cheese, mint, cucumber peppercorn, dressed with lemon, olive oil, balsamic glace.
Traditional Ceaser Salad served with homemade toasted bread
Traditional Tonnarelli pasta served and prepaired in a Pecorino cheese wheel, sprinkled with black pepper.
Traditional Tagghierini pasta prepaired and served in a Parmigiano cheese wheel topped with crispy prosciutto.
Orecchiette pasta in a crushed broccoli rabe and anchovie sauce.
Burnt wheat Cavatelli pasta in tomato sauce, topped with Stracciatella cheese and arugula.
Savory chocolate Fettuccine with sauted praws, cherry tomato and finger lime, topped with fresh mint
Traditional Troccoli pasta with lobster in tomato sauce.
Mixed seafood risotto.
Mafaldine pasta with sauted wild mushroom.
Mac’n cheese with crispy sauted sausage, served with toasted bread.
Rigatoni pasta with egg, bacon and Pecorino Romano cheese.
Pappardelle pasta with wild boar ragù, topped with a dollop of summer truffle cream
Gnocchi with tomato sauce, smocked mozzarella and fresh basil
Traditional Lasagna with beed ragù
Ravioli stuffed with ricotta cheese and spinach in a lamb ragù sauce and topped with shaved Asiago cheese.
Linguine with sauted clams, cherry tomato, red pepper flakes and garlic in olive oil.
Paccheri pasta in octpus ragù with potato cream, basil and Evoo
Casarecce pasta with tomatoes sauce, chopped eggplant, grated Ricotta Salata cheese and fresh basil
Thick Spaghetti with pistachio pesto sauce, mussels and lime zest.
Your choice of side: mixed vegetables, sautè spinach, Swiss chard, roasted potatoes
16oz classic ribeye steak grillet with rosemary and thyme.
Seared rack of lamb
Grilled seabass filet
Rosted salmon filet
Fish of the day
Seasonal grilled vegetables
Sautè spinach with garlic and EVOO
Sautè Swiss chard with garlic and EVOO
Roasted potatoes with rosemary
Semi-frozen mousse with roasted almonds and pistachio drizzled with nuttella
Frozen ricotta cheese and pear cake
Italian style flan topped with passion fruit
Chocolate cake with passion fruit.
Green tea infused crème brûlée.