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Mozzarela in Carrozza
Fresh smoked mozzarella coated with crispy panko crumbs, balsamic glaze, and romaine salad.
Vongole al Vino Bianco
Clams sautéed in olive oil, garlic, hot pepper, white wine, and topped with fresh parsley.
Carpaccio di Manzo
Raw thin sliced beef eye round with capers, shaved parmigiano, and extra virgin olive oil topped with fresh parsley and lemon.
Involtini di Radicchio al Prosciutto
Baked radicchio and pear wrapped in prosciutto, topped with arugula and goat cheese.
Mixed baby greens with bosc pear, balsamic vinegar, extra virgin oil, and orange zest.
Arugula e Finocchio
Organic wild arugula with fennel, shaved parmigiano, and lemon vinaigrette.
Spaghetti Olive e Capperi
San marzano tomato sauce, gaeata olives, capers, fresh basil, and extra virgin olive oil.
Penne alle Melanzane
Tubed pasta with eggplant, San Marzano tomato sauce, fresh mozzarella, and a touch of pesto.
Gnocchi al Gorgonzola
Gnocchi with mushrooms, gorgonzola, and walnuts in a light cream sauce.
Tortelloni allo Zafferano
Homemade, filled with prosciutto and ricotta, in a creamy saffron sauce with zucchini and pancetta.
Pappardelle al Salmone
Handmade pappardelle with smoked salmon, prawns, and zucchini in a light cream sauce.
Spiedini di Gamberi
Skewers with prawns wrapped in basil, pancetta, shallots, zucchini, and yellow and red peppers. Served with roasted potatoes.
Salmone al Limone
Herbed salmon with lemon sauce, fingerling potatoes, and seasonal vegetables.