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SEASONAL VEGETABLES SOUP

THINLY SLICED RAW BEEF TOPPED WITH ARUGULA, SHAVED PARMESAN CHEESE, TRUFFLE VINAIGRETTE, CROSTINI WITH TAPENADE

GRILLED BABY OCTOPUS, FINGERLING POTATOES, CELERY, CHERRY TOMATOES, AND TAGGIASCA OLIVE SALAD WITH SALSA VERDE

FRIED CALAMARI, SHRIMP, ZUCCHINI AND CARROTS WITH SPICY TOMATO SAUCE

SERVED WITH CROSTINI TOAST (CHOOSE 3 COLD CUTS AND 2 CHEESES) PARMIGIANO, FONTINA, PROSCIUTTO SAN DANIELE, SOPPRESSATA, BRESAOLA, MORTADELLA, OR SALAMI

IMPORTED BUFALA MOZZARELLA, WITH VINE RIPE TOMATOES, BASIL AND EXTRA VIRGIN OLIVE OIL

CHOPPED ROMAINE WITH GARLIC CROUTONS, FRESHLY SHAVED PARMESAN CHEESE IN A CESAR DRESSING

TOASTED COUNTRY BREAD TOPPED WITH FRESH TOMATOES, GARLIC AND HERBS

GRILLED CALAMARI SERVED WITH MIXED FIELD GREENS AND LEMON DRESSING

IMPORTED BURRATA CHEESE WITH ROASTED BEETS, EXTRA VIRGIN OLIVE OIL AND FRESH THYME

GRILLED SEASONAL VEGETABLES

HOMEMADE TAGLIOLINI IN VEGETABLE TOMATO RAGU, WITH PECORINO CHEESE

PENNE PASTA WITH TOMATOES, MOZZARELLA AND FRESH BASIL

PACCHERI PASTA WITH ASSORTED SEAFOOD AND SHELLFISH IN A SPICY TOMATO SAUCE

HOMEMADE RAVIOLI FILLED WITH SPINACH AND RICOTTA CHEESE IN A BUTTER SAGE SAUCE

HOMEMADE LASAGNA WITH BECHAMEL AND A MEATY BOLOGNESE SAUCE

SPAGHETTI WITH CLAMS IN A WHITE WINE PARSLEY SAUCE

HOMEMADE RAVIOLINI FILLED WITH FRESH SALMON, GOAT CHEESE AND CHIVES, IN A LIGHT CREAMY TOMATO SAUCE

HOMEMADE PAPPARDELLE PASTA IN A BRAISED LAMB RAGU

HOMEMADE TAGLIATELLE PASTA IN A BOLOGNESE SAUCE

ORECCHIETTE PASTA WITH SWEET SAUSAGE, BROCCOLI DI RABE AND SHAVED PECORINO CHEESE

CARNAROLI RICE WITH SHRIMP, ARUGULA, FRESH TOMATOES, AND LEMON ZEST

WILD MUSHROOMS RISOTTO WITH PARMESAN CHEESE

SLOWLY BRAISED LAMB SHANK SERVED WITH VEGETABLES CAPONATA AND ROASTED POTATOES

MARINATED GRILLED CHICKEN BREAST SERVED WITH SAUTEED ZUCCHINI AND PARSLEY ROASTED POTATOES INA LEMON SAUCE

GRILLED SLICED FLAT IRON STEAK WITH ARUGULA, GRAPE TOMATOES, SHAVED PARMESAN SALAD AND FINGERLING POTATOES, BALSAMIC DRESSING

SAUTEED VEAL MEDALLION IN WHITE WINE PARSLEY WILD MUSHROOM SAUCE, SERVED WITH FINGERLING POTATOES IN A LEMON SAUCE

SAUTEED CALF LIVER WITH ONIONS, VENETIAN STYLE, SERVED WITH GRILLED YELLOW POLENTA AND GRILLED ASPARAGUS

BLACK ANGUS NEW YORK STRIP STEAK SERVED WITH ROASTED ROSEMARY POTATOES, STRING BEANS, SIDE OF SALSA VERDE & MUSTARD

MARINATED GRILLED SEAFOOD: CALAMARI, PRAWNS, SALMONS, SEA SCALLOP MUSSELS, AND CATCH OF THE DAY, SERVED WITH ITALIAN SALAD

GRILLED SALMON FILET SERVED WITH SAUTEED SPINACH, ROASTED POTATOES AND SWEET BELL PEPPER RELISH

WHOLE BONELESS OVEN BAKED EUROPEAN BASS WITH POTATOES, RED ONIONS, CAPERS, BLACK OLIVES AND TOMATOES IN A WHITE WINE SAUCE

FISH STEW OF CLAMS, MUSSELS, CALAMARI, SHRIMP AND CATCH OF THE DAY IN A TOMATO SAFFRON HERB BROTH WITH CROSTINI

TOMATO SAUCE, MOZZARELLA AND BASIL

FRESH MOZZARELLA, FRESH TOMATOES, ARUGULA, AND SAN DANIELE PROSCIUTTO

ASSORTED GRILLED VEGETABLES, TOMATO SAUCE, FRESH FIOR DI LATTE MOZZARELLA

TOMATO SAUCE, FRESH MOZZARELLA, AND WILD MUSHROOMS

TOMATO SAUCE, FRESH MOZZARELLA, ANCHOVIES, BLACK OLIVES & CAPERS

FRESH MOZZARELLA, PARMESAN, GORGONZOLA & FONTINA CHEESE

MOZZARELLA DI BUFALA, CHERRY TOMATOES, ARUGULA & TOMATO SAUCE

BRICK OVEN BAKED ROSEMARY FOCACCIA, DRIZZLED WITH EXTRA VIRGIN OLIVE OIL