Toasted bread, organic grape tomatoes, extra virgin olive oil, garlic and basil.

Flat Italian bred with artichokes cream, rucola, prosciutto di parma and burratina cheese.

Battered shrimps and calamari lightly fried with crispy zucchini and tartar sauce.

Chopped octopus served with diced potatoes, garlic, lemon, oil, parsley and black olives.

Beef carpaccio with arugula, Parmesan flakes and marinated with lemon dressing.

Fresh burrata cheese on a bed of arugula and cherry tomatoes. Add parma ham for an additional charge.

Fresh Buffalo mozzarella with tomatoes slices and basil. For 2 person.

Grape tomato, artichokes cream and burratina cheese.

Grape tomato, artichokes cream and Burratina cheese.

Fresh burrata cheese on a bed of arugula and cherry tomatoes.

Romaine lettuce, garlic croutons, Parmesan cheese and homemade dressing.

Fresh Buffalo mozzarella with tomatoes slices and basil. For 2 people.

Beef carpaccio with arugula, Parmesan flakes and marinated with lemon dressing.

Mix green, arugula, cherry tomatoes, black olives and artichokes.

Crispy rounds of zucchine in a bed of spicy arrabbiata sauce.

Layered baked eggplant with mozzarella cheese, basil and tomato sauce.

Grilled octopus served with arugula, balsamic vinegar reduction and cherry tomatoes.

Mix vegetables tempura from the garden with spicy marinara sauce.

Green asparagus flan with Parmesan fondue.

Chicken breast scaloppina with capers in white wine, lemon and rosemary sauce, served with roasted rainbow potatoes.

Sliced New York grilled steak with arugula, cherry tomatoes and artichoke served with rosemary potatoes.

Fresh grilled salmon with lemon dressing and green salad on the side.

Grilled octopus served with arugula, balsamic vinegar reduction and cherry tomatoes. Served with lemon potatoes.

Grilled octopus served with arugula, balsamic vinegar reduction and cherry tomatoes. Served with roasted rainbow potatoes.

Angus meat-balls in mushrooms sauce on a bed of soft polenta.

Crusted herb Branzino with sauteed spinach.

Swordfish carpaccio with lemon dressing. Capers and crispy kale.

Crispy rounds of in a bed of spicy arrobbiata sauce.

Cod dumpling in polenta crust, served with black olives tapenade.

Layered baked eggplant with mozzarella cheese, basil and tomato sauce.

Mix greems, arugula, cheery tomatoes, black olives and artichokes.

Romaine lettuce, garlic croutons, Parmesan cheese and homemade dressing. Add protein for an additional charge.