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Burrata e Prosciutto
Imported creamy burrata, 18mo. Aged San Daniele Prosciutto di Parma, arugula, cherry tomatoes, EVO, balsamic.
Fresh fried squid served with chef’s signature dip sauce “balsamic reduction”.
Arugula salad, feta cheese, almonds, dried cranberries in light raspberry dressing.
Spring mixed salad, red onions, goat cheese, cherry tomatoes, carrots, olive oil balsamic.
Torta Al Limoncello
Limoncello cake sponge cake, mascarpone cream and white chocolate topping.
Egg house made flat pasta, grounded wild boar meat, pinot grigio reduction, orange citrus finish.
Fusilli Alla Calabrese
Corkscrew pasta, calabrese sausage braised in marinara sauce, chilli peppers.
Gnocchi di Mare
Potaoes gnocchi, manilla clams, shrimp, calamari, cherry tomatoes, smoked gouda cheese, in garlic white wine sauce amnd topped with wild arugula.
Ravioli Di Manzo
Ravioli house made filled with angus beef in house tomato cram sauce & champignon mushrooms.
Risotto ai Porcini
The king of rice carnaroli, imported wild mushroom porcini, cream, dry porcini, vegetable stock.
Filetto Di Manzo
8oz prime filet mignon steak in peppercorn Barolo wine reduction served with roasted potatoes & grilled asparagus.
Pollo Ai Funghi
Pan seared chicken breast in mushroom creamy sauce, served with roasted broccoli & medley potatoes.