Spinach salad with caramelized onions, bacon, capers and goat cheese.
Fresh mozzarella, tomatoes, basil and extra-virgin olive oil.
Organic mixed greens, cherry tomatoes, red onions and shaved Parmesan with balsamic vinaigrette.
Traditional caesar salad with anchovies.
Beef tenderloin carpaccio with wild arugola, capers and shaved Parmesan.
Clams and mussels sauteed with garlic, leeks and saffron in tomato-based sauce.
Baked layers of eggplant, tomato and mozzarella.
Mozzarella burrata with wild arugola and parma prosciutto.
Fettuccine with Italian sausage, arugola and cherry tomatoes.
Pan-roasted veal chop with green peppercorn reduction.
Pancetta-wrapped shrimp with artichokes, fennel, baby kale, cherry tomatoes and avocado dressing.
Petrale sole sauteed in a light lemon, caper and white wine sauce.
Avocado with fresh tomatoes, black olives, pine nuts and caramelized red onions.
Traditional oven-baked meat lasagna with housemade pasta.
Butternut squash ravioli served with browned butter and sage.
Linguini with clams, garlic, fresh tomatoes and white wine.
Thin spaghetti with Italian bacon, shallots, cream, eggs and pecorino.
Penne pasta with fresh salmon and dill in vodka cream sauce.
Rigatoni with Italian sausage, peas, mushrooms, tomatoes and cream.
Breast of organic free-range chicken topped with fontina, caramelized red onions and spinach.
Large prawns sauteed in brandy sauce served with venere rice.
Pan-roasted grass-fed Angus tenderloin with caramelized onions and potato puree.
Grilled wild king salmon with grilled zucchini and potato gratin.
Provini veal shank slowly braised in red wine with risotto milanese.
Pan-roasted breast of duck with braised red cabbage, potato gratin and port wine reduction.
