Arugula and Bibb Lettuce

With​​ grilled apricots and summer vegetables in a basil, lemon and almond dressing garnished with sheep's milk ricotta crostini

Roasted Beet and Fennel

Over​​ an olive oil and goat cheese (crema) with marinated apple

Warm Hamachi

Over pickled red onions topped with ligurian olive tapenade and provencal vegetables

Chive and Champagne Poached Maryland Crabmeat Napoleon

With alight mustard sauce

Our Variation of 2 Salads

Grilled​​ “caesar” and roasted “caprese” both dressed in an anchovy-hazelnut vinaigrette

Risotto

With mushrooms and petit peas from provence topped with fried zucchini

Strozzapretti

With prosciutto, peas and tropea onions finished with mint and ricotta

Capellini

With maryland crabmeat in a spicy Italian parsley, leek, and prosecco broth

Penne

With​​ Italian sausage and wild mushrooms in a light tomato and basil sauce

Spaghettini “Arrabbiata”

With mushrooms, black olives and minced spanish anchovy in a spicy tomato sauce

Butternut Agnolotti

With a sage brown butter topped with amaretti and buffalo mozzarella

Orecchiette in a Spicy Garlic and Olive Oil Sauce

With escarole, sausage, cherry pepper and anchovy with caramelized pecorino romano

Sheep’S Milk Ricotta Gnocchi

In an arugula and sundried tomato sauce topped with grated goat cheese

Rigatoni

With pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone

Chicken Liver and Pancetta Ravioli in a Boscaiola Sauce

With toasted sicilian pistachio

Pappardelle in a Spicy Veal Shank and Pancetta “Bolognese”

With bone marrow and a hint of orange

Soft Egg Yolk Raviolo

With ricotta and spinach covered with truffle butter

Linguini Carbonara

With pancetta, onion and pecorino romano topped with an emulsified porcini and black truffle sauce

Diver Sea Scallops

Over a celery root puree in a prosecco and black truffle sauce with crispy leeks

Cod Fish Milanese

Over escarole in a light caper, parsley and garlic sauce with ricotta gnocchi

Mushroom and Black Truffle

Crusted arctic char over crab meat and spinach in a roasted garlic, thyme and mushroom jus

Oven Roasted King Salmon

In a spicy wine and caper jus with (verdure di campagna)

Ligurian Olive Crusted Red Snapper Filet

In a lemon-safron sauce with fennel puree

Lightly Pounded Parmigiano Crusted Rib Pork Chop, “Insalata Dicavalo”

With hazelnuts in a garlic and sage jus

Pan Roasted Chicken Breast

With Italian sausage in a rosemary and garlic sauce served over broccoli di rapa and orrichiette pasta

Braised Short Rib

With a cherry pepper and port wine glaze, fennel-apple puree

Roasted 20 Oz. Ribveal

Chop with crispy shallots and sage in a white wine and veal jus

Slow Roasted Duck Breast

Crusted with almonds in a port wine sauce over potato,rosemary and apricot puree

Roasted Rack of Lamb

Over orange scented carrots in a balsamic and garlic flavoredlamb sauce

Porcini Mushroom Ravioli – Piemonte

Butternut Agnolotti with Sage – Emilia Romagna

Ricottagnocchi with Tomato and Arugula –Campagna

Gently Seared Hamachi – Sicilia

Truffle Crusted Arctic Char –Friuli – Venezia

Braised Short Ribs of Beef – Toscana

Sorbetto - Dolce

Warm Caramelized Walnut and Honey Tart

Served with ricotta-vanilla gelato

Panino of Crisp Pistachio and Hazelnut Caramel Wafers

Filled​​ with hazelnut gelato

Warm Doughnuts

Made with ricotta cheese and served with four sauces

Almond Semifreddo

With orange-honey sauce and caramelized fiorelle pearover hazelnut meringues

Warm Caramelized Apple Tart

In a baked fillo crust, served with brown sugar crumble and cinnamon gelato

Warm Chocolate Torte

Topped with sweet hazelnut praline over pistachio sauce and espresso zabaglione

Flourless Chocolate Soufflé

With cappuccino gelato and caramelized orange peel

Chocolate Painted Fillo Napoleon

With chocolate mousse,fresh cream and warm raspberries with vanilla ice cream

Tangerine

Green Apple

Mango

Pistachio

Vanilla

Cinnamon

Hazelnut

Cappuccino

Formaggio

Our​​ selection of cheeses served with mustard fruit and toasted tuscan bread