16.00Polenta E Fughi Al TartufoFried polenta topped witha mixed poricini mushrooms sauce, white truffle oil & parmesan cheese.
14.00Pepata Di CozzeSauteed black mussels, spanish chorizo, roasted garlic, white wine, scallions, butter croutons & fresh ground pepper.
15.00Rollino Al FornoRolled & baked pizza crust, stuffed w/ four cheeses, Italian prosciutto & mushrooms
20.00Speck E PereSpeck is a distinctively smoked juniper flavored prosciutto originally from tyrol (north Italy), very unique taste. served w/ porto wine poached baby pears.
16.00Parma ProsciuttoParma prosciutto 24 months, mostarda di cremona & roasted bread. Mostarda di cremona (also called mostarda di frutta) is an Italian condiment made of candied fruit & a mustard flavoured syrup.
14.00Calamari E Gamberi FrittiCrispy fried calamari & jumbo shrimp, served w/ spicy marinara sauce, lemon & parsley
15.00Il Cocktail Di ScampiLemon marinated & grilled large shrimp (6pz), served w/ spicy yogurt cocktail sauce
18.00Il Tagliere Di FormaggiTruffle cheese, organic goat caciottona, pecorino aged in chianti wine & bleu raw milk, served w/ home-made pineapple-rosemary marmalade & tomato- strawberry- mint marmelade, hazelnuts & berries
16.00Speck & ScamorzaRoasted smoked mozzarella cheese wrapped in smoked Italian bacon, polenta croutons, grapes reduction sauce
Bruschette
12.00Lardo Di ColonnataThin sliced aged unique Italian bacon (lardo di colonnata). The aging occurs naturally in warm, fresh marble caves. It takes a minimum of 6 months. The best lardo is undoubtedly produced in colonnata, a small city located in the alps (chefs' favorite)
9.00Pomodoro E BasilicoChopped tomato, marinated w/ basil & garlic, served on a toasted bread & extra virgin olive oil
10.00Funghi E MozzarellaSautéed mushrooms on roasted bread topped w/ melting mozzarella cheese & parsley
17.00Chitarrine Alla CarbonaraEgg spaghetti tossed w/ roasted garlic, pancetta (Italian bacon), cream, egg yolk, black pepper, parmesan & pecorino cheese.
19.00Chitarrine Vongole E BottargaEgg spaghetti w/ clams, grated bottarga, garlic & white wine. Bottarga is sometimes called the poor man's caviar. It's the roe pouch of tuna or grey mullet, dried & cured in sea salt for a few weeks. Must try!
19.00La Lasagna Al FornoOven baked spinach pasta lasagna, bolognese ragu, parmesan & beschaimella
19.00Tagliolini Al Nero Di SeppiaBlack squid ink tagliolini pasta w/ clams, mussels, shrimp & calamari on a tomato sauce & parsley
Ravioli Di Gamberi E VerdureShrimp & roasted veggies ravioli, tossed w/ manila clams in a white wine sauce & parsley
Dried Pasta
18.00Spaghetti E PolpetteSpaghetti pasta tossed w/ braised beef meat balls & marinara sauce, topped w/ fresh mozzarella
16.00Rigatoni AmatricianaRigatoni pasta tossed w/ sautéed Italian bacon, red onion & tomato sauce, w/ pecorino cheese
15.00Penne ArrabellaPenne pasta w/ spicy tomato sauce, roasted garlic & topped w/ fresh mozzarella home-made egg pasta
I Secondi — Main Course: Fish
28.00Baramundi Alla LivorneseGrilled baramundi fish (asian sea bass)steamed crushed potato wiht ligurian taggiashe olives & livornese sauce (livornese = flavorful fresh tomato sauce, red onions, garlic, anchovies, capes & in home lobster broth)
28.00Il SalmoneGrilled atlantic salmon served w/ warm goat cheese souffle’, golden beets & “crudo mediterraneo” sauce (chopped tomato, capers, green olives, red onions & balsamic)
I Secondi — Main Course: Meat
32.00OssobucoSlow braised 16oz beef ossobuco. Served w/ a milanese risotto cake & sauteed sugar snap peas.
22.00La Milanese Di PolloBreaded & fried chicken “milanese style” served w/ cherry tomato, fresh mozzarella, red onions & basil salad. We can also make it w/ parmigiana w/ marinara sauce & melted fresh mozzarella for
25.00La Milanese Di PolloBreaded & fried chicken “milanese style” served w/ cherry tomato, fresh mozzarella, red onions & basil salad. We can also make it w/ parmigiana w/ marinara sauce & melted fresh mozzarella for
22.00Petto Di Pollo Alla GrigliaMarinated, sous-vide & then grilled chicken breast served w/ roasted potato, grilled asparagus & a grain mustard sauce.
28.00La TagliataGrilled & sliced, tender angus beef sirloin w/ worcestershire sauce, served w/ tomato, basil & burrata bruschetta, arugola salad & smoked sea salt (chef’s suggestion: order it medium rare)
34.00La Costoletta Di VitelloNatural, group raised, milk fed strauss veal chop (14oz), potato parmesan graten, sauteed rapini & red wine-honey reductuon (chef suggestion medium)
