DINNER Menu

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chef’s selection of appetizers

bread crostino filled with fava bean puree, chicory & topped with crispy fried onions

spanish octopus, baby potatoes, celery, garlic & gaeta olives in a lemon & extra virgin olive oil dressing

shrimp & smoked mozzarella wrapped in prosciutto, lightly breaded & pan roasted served with tri color, fennel & orange salad

hand made wild boar sausage over sautéed broccoli rabe, cherry peppers, gaeta olives, roasted garlic & extra virgin olive oil

imported buffalo mozzarella & burrata with tomato and prosciutto di parma

manilla clams in white wine, roasted garlic & dusted with seasoned breadcrumbs

mussels with white wine, roasted garlic cannellini beans & a drizzle of pesto

grilled eggplant topped with fresh plum tomato sauce & homemade mozzarella

assorted Italian cheese and cured meat

wild boar salami, apple, walnuts, shaved parmigiano & truffle honey

braised escarole stuffed with anchovy, capers, olives & parmigiano gratinee

thinly sliced raw beef garnished with arugula & shaved parmigiano

fried calamari and shrimp

red wine poached pears over a bed of frisee topped with toasted almonds and shaved pecorino drizzled with red wine reduction

radicchio, endive & arugula with extra virgin olive oil & fresh lemon dressing topped with shaved parmigino

romaine lettuce with croutons tossed in a homemade anchovy parmigiano dressing

mesculine greens with dried cranberries, carmelized walnuts, goat cheese,strawberry, and cripy prosciutto with homemade raspberry vinaigrette

chopped romaine lettuce with tomato, crispy bacon, cucumber, red onion, homemade fresh mozzarella & gaeta olives tossed in a balsamic vinegar & extra virgin olive oil dressing

 imported porcini mushrooms 

 fresh mixed seafood 

 shrimp, lemon & arugula  

 speck & radicchio

 homemade olive gnocchi with cherry tomatoes, roasted garlic, extra virgin olive oil, arugula and dry shaved ricotta 

 trofie pasta with basil pesto, potato, shrimp & cherry tomato 

orecchiette pasta in a rabbit ragu

spaghetti with imported cacio cheese & fresh crushed black peppercorns

homemade cavatelli, sautéed with carmelized onion, fresh spinach & smashed fava beans

fresh leaf shaped pasta with broccoli rabe, handmade sausage in roasted garlic and extra virgin olive oil

spaghetti with imported tuna, anchovy, capers, olives, roasted garlic in a red sauce

bucatini in a fresh plum tomato sauce with imported pancetta, onions and basil

fresh plum tomato sauce with eggplant, topped with marinated fresh buffalo mozzarella

made with imported pancetta, onion, pecorino and egg yolk

fresh manilla clams sautéed with garlic & extra virgin olive oil

imported porcini mushrooms in a light cognac cream sauce

baked penne in a bolognese sauce with homemade fresh mozzarella & fontina cheese 

chicken breast lightly breaded & grilled topped with chopped caprese salad & served over warm crispy escarole salad

boneless chicken sautéed with handmade sausage, artichoke hearts, lemon, rosemary roasted garlic in a brown sauce

breaded chicken topped with fresh plum tomato sauce and melted homemade fresh mozzarella

chicken breast topped with eggplant, fontina, and tomato gratin in a brown sauce

veal sautéed with capers, asparagus, & artichokes in a lemon white wine sauce

veal sautéed in white wine sage sauce topped with prosciutto & mozzarella served over spinach

veal sautéed with proscuitto & fresh peas in a porcini cognac sauce

veal stuffed with provolone, pecorino & prosciutto served with fava bean purée and chickory

australian free range lamb chops, served with brussels sprouts and pancetta with pear and robiola risotto

roasted salmon served over shrimp, cherry tomatoes and pesto

mediterranean sea bass with fresh mixed herbs served with tri color salad and shaved parmigiano

shrimp in a lemon white wine, roasted garlic sauce served with grilled zucchini

Appetizers - Hot/Cold

Pasta

Main Course

Dessert