
First course
Fritto Misto
Fried shrimp, calamari & zucchini with marinara sauce
Mozzarella di bufala
Bufala milk mozzarella, vine tomatoes, basil pesto & roasted bell pepper
Burrata con prosciutto & tartufo nero
Burrata cheese with prosciutto di Parma and black truffle
Parmigiana di melanzane
Eggplant layered with mozzarella and parmigiano in
tomato sauce
Polpette alla lucana
Veal meatballs braised in tomato sauce over soft polenta with wilted spinach
Riccia, pere & pecorino Toscano
Frisee lettuce, tuscan pecorino cheese, pears, crispy pancetta & pine nuts tossed in olive oil dressing
Piadina con mozzarella, prosciutto e tartufo nero
Prosciutto di Parma, arugula, cherry tomatoes, mozzarella and black truffle over a grilled flat bread
Second course
Stinco di agnello brasato
Braised lamb shank over mushroom risotto
Bistecca e fritte
Grilled hanger steak & herbed country fries with gorgonzola sauce
Tagliolini al tartufo nero
Tagliolini with parmesan cheese & black truffle
Salmone capperi e limone
Pan seared salmon filet in a lemon & capers sauce with a side of roasted potatoes and wilted spinach
Ravioli di carciofi
Spinach ravioli filled with braised artichoke, with cherry tomato and burrata cheese
Brasato di bue con risotto
Braised short rib in red wine with truffle oil risotto
Branzino con asparagi
Grilled branzino filet with roasted asparagus and fried polenta and a side of salmoriglio
Scaloppine di vitello alla Romana
Sautéed veal scaloppine over spinach & topped with fresh mozzarella and Prosciutto di Parma
Pappardelle al ragu’ di carne
Pappardelle pasta with short ribs ragout
Fusilli con burrata e pesto di mandorle
Fresh fusilli pasta with almond pesto and burrata cheese
Sweet course
Panna cotta/custard with balsamic reduction
Tiramisu della nonna/trifle of ladyfingers, mascarpone cheese and espresso
Semifreddo alla mandorla/frozen almond custard served with caramelized apples