Focaccia bread with herbs and sea salt.
Organic eggplant served Parmigiana style.
Chickpea flour dusted domestic calamari lightly fried in vegetable oil
Mussels and clams steamed with a splash of white wine and citrus
Tenderized octopus grilled with spicy tomato sauce
Beef carpaccio with capers and shaved Parmigiano
Water Buffalo Mozzarella, tomatoes and basil
Artichokes, lettuce, tomatoes and shaves of Grana Padano cheese
Fresh seafood steamed and served on a medley of organic mix
Imported quality cured meats and artisanal cheese tray
Organic tomatoes, homegrown basil sauce.
Beef and pork ragu in a San Marzano sauce.
Ravioli filled with seafood and Ricotta in a pistachio cream sauce
Homemade lasagna with ground meat and light tomato sauce
Gluten-free homemade lasagna with veggies and light tomato sauce
Eggs and Parmigiano tossed with cured meat
Tomato, Mozzarella and basil. Cooked in brick oven.
Fresh homemade spicy Italian sausage, sliced jalapeno and sweet onions. Cooked in a brick oven.
Housmade focaccia bread topped with 24 day aged Proscuitto di Parma and herbs
Marinated fresh salmon, lightly pan roasted.
Chicken breast with wild mushrooms
16oz aged rib eye steak marinated and roasted in a wood burning oven
Tenderized lamb chops with thyme crust and red Cannonau wine reduction
Berkshire pork chop with honey and lemon juice reduction
Milk-fed bone-in veal chop lightly grilled and oven roasted to perfection
Zio Cecio's special sea salt crusted Branzino fish
Zio Cecio's special sea salt crusted Red Snapper
Fluffy lemon sponge cake topped with a creamy mascarpone frosting
Layers of light and dark chocolate mousse topped with ganache
Lady fingers soaked in Italian espresso and dipped in mascarpone cream sauce dusted with piedmont chocolate
Lemon sponge cake with grappa infusion
Chocolate mousse and chocolate drops
My Grandmother's favorite cheesecake
Mild flavor. Fantastic on delicate dishes & fish - .75 L.
Aggressive taste. Great to finish salads, pastas and soups - .75 L
Ecellent accompaniment with cheeses and cured meats. Shelf life of a month in dry storage. 250 grams.
Aged beef carpaccio with organic Rucola and shave of Sardinian aged Pecorino cheese
Imported Italian egg fetuccine served with porcini mushrooms and finished with Parmigiano Regiano
Domestic lamb shank braised overnight with Barolo wine and homegrown herbs served with truffle mashed potatoes
Fresh red snapper fillet seared and finished with crudite pizzaiola with seasonal vegetables
