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italian for cutting board, a selection of cheese and cold cuts imported from italy served on a wooden board.
served with fontina or toma cheese with a touch of white truffle oil
served with heirloom tomatoes in summer or semi dry cherry tomatoes in winter.
thinly sliced and seared carpaccio lightly tossed with olive oil and lemon.
polenta typical dish from the veneto region served with shrimp lightly sautéed with a touch of olive oil and parsley
homemade gnocchi with lobster
homemade fettuccine with veal sauce
homemade pappardelle with porcini mushrooms
thick spaghetti with salted anchovies in typical venetian recipe
thick spaghetti with bottarga or mullet eggs and spaghetti with clams
rack of lamb baked
seared ny cut steak
filet mignon with green pepper corn or voronoff
mediterranean seabass simply baked
cuttlefish imported from france slow cooked with tomato sauce
salmon thinly cut ,sautéed with a touch of wine olive oil,, served with oysters mushrooms