Lago Di Como

Raw beef carpaccio topped with warm smoked mozzarella, olive oil.

Fresh rucola salad with pear and Tuscan pecorino.

Stew sou soup made with black cabbage and vegetables

Mussels and cockles in white wine sauce with a hint of garlic.

Toasted rustic bread with sautéed shiitake mushrooms,olive oil and a hint of garlic.

Grilled baby octopus with celery in olive oil oil-lemon dressing.

Fresh sautéed bab baby calamari with a chickpea puree'.

Sautéed cornmeal with mushrooms and cotechino sausage topped with warm Fontina cheese.

A variations of Italians sa salami with marinated eggplant, zucchini.

Fresh made thick tagliolini sautéed with anchovies and braised onions.

Fresh made wide noodles served with lamb ragout.

Fresh made Fettuccine with calamari ink and sautéed with cockles clams in a olive oil sauce.

Fresh made dumpling potato with tomato sauce and basil.

Tube spaghetti with pancetta and braised onions.

Slowly cooked risotto with zucchini, jumbo shrimps, and diced baby octopus.

Spaghetti sautéed with sh shaved scallions, diced tomato, hint of red pepper, and olive oil.

Baby ravioli filled with pear and cheese sautéed with sh shiitaki mushrooms in olive oil.

Roasted pork tenderloin encrusted in fresh peppers with a spinach puree'.

Grilled N Y strip steak 14 oz. with mache' salad and mushrooms trifolati.

Veal piccata sautéed with marsala wine and fresh grapes.

Veal piccata sautéed w with a splash of tomato sauce and topped with warm mozzarella.

Fresh whole roasted seabass with thyme and wine, deboned at the table.

Roasted boneless breast of chicken filled with zucch zucchini, sausage, and served as slices of medallions in a wine sauce.

Fossa cheese with figs figs-salame and white grapes.