Pierangelo

Beef carpaccio, eggplant tomato relish, shaved reggiano, black truffle vinaigrette

Smoked prosciutto topped with arugula, shaved parmigiano and aged balsamic vinegar.

Grilled eggplant tower with fresh mozzarella, basil and tomato puree.

Grilled jumbo shrimp, cannellini beans salad, lemon and butter sauce.

Baked artichoke hearts stuffed with seasoned bread crumbs, olive oil and white wine.

Prosciutto san daniele with buffalo mozzarella.

Wild mushroom ragu, creamy polenta and white truffle oil.

Sauteed calamari, shallots, basil cherry tomato brodo.

Soup of the day.

Fresh vegetable soup.

Mixed greens tossed with balsamic vinaigrette.

Radicchio and endive tossed with lemon vinaigrette and gorgonzola.

Goat cheese medallions served on a bed of arugula, with raspberries, walnuts and raspberry vinaigrette.

Tomato, mozzarella and avocado, aged balsamic vinegar, extra virgin olive oil and fresh basil.

Marinated beets with red wine vinaigrette, micro arugula and goat cheese.

Boston lettuce, fresh pears and roasted walnuts, cider vinaigrette and gorgonzola.

Spaghetti with shrimp, sea scallops, mussels in a spicy tomato sauce baked in foil.

Homemade thin noodles with sauteed shrimp, pear tomatoes, shallots, arugula and white wine.

Homemade fettuccine with white veal ragu, truffle oil and a touch of cream.

Homemade lasagna with Bolognese and bechamel sauces.

Penne pasta with a classic tomato and basil sauce.

Homemade spinach and ricotta cheese ravioli with butter, sage and parmigiano.

Homemade cavatelli, spicy italian sausage, peas, alfredo sauce.

Risotto of the day.

Boneless chicken breast sauteed with fresh herbs and white wine.

Veal scaloppine with porcini mushrooms and asparagus, marsala wine sauce.

Braised veal shank with polenta.

Grilled filet mignon, green peppercorns, mustard, brandy and cream sauce.

Pounded rib veal chop, pan sauteed in breadcrumbs, topped with arugula and fresh tomatoes.

Pan roasted rack of lamb with rosemary and extra virgin olive oil.

Filet of yellow fin tuna, sliced rare served with chili aioli and pickled onions.

Pan seared filet of salmon with fennel seeds, white wine and pernod.

Mediterranean sea bass grilled with lemon and extra virgin olive oil, filleted at table.