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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

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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

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Piadina con mozzarella, prosciutto e tartufo nero

Prosciutto di Parma, arugula, cherry tomatoes, mozzarella and black truffle over a grilled flat bread

 

Second course

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Stinco di agnello brasato

Braised lamb shank over mushroom risotto

 

Bistecca e fritte

Grilled hanger steak & herbed country fries with gorgonzola sauce

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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

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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

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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

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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