Appetizers
Grande antipasto misto
Chefs selection of various Appetizers and Specialties, a generous platter served family-style.
Serves two 30
Prosciutto di parma
Parma ham, "Gnocco Fritto", frutta di Cremona 18
Caesar salad
Romaine wedge, olive crostini, shaved parmesan 15
"Bufala" mozzarella
Roasted sweet peppers, basil, Maldon sea salt, extra virgin olive oil 16
Insalata mista
Endive, arugula, radicchio, white asparagus, radish, balsamic vinaigrette 12
Insalata di mare trapanese
Shrimp, squid, octopus, celery, red onion, potato, capers, lemon, extra virgin olive oil 18
Fiori di zucca Fried zucchini flowers, ricotta, lemon, parmesan 13
Calamari fritti Marinara piccante 16
Minestrone con tubetti Spring vegetables, pancetta, pasta 8.50
Pasta “tutto italia”
Lasagna alla bolognese
Traditional preparation with Emilia-Romagna beef sauce, bechamel, parmesan cheese 26
Spaghetti Beef and veal meatballs, pomodoro sauce 23
Gnocchetti Cavatelli pasta, sweet sausage ragu, tomato, pecorino 25
Fettuccine vecchia roma Pancetta, parmesan cream 26
Tonnarelli Handmade egg pasta, zucchini, mint, burrata cheese 24
Risotto ai frutti di mare Carnaroli rice, shrimp, squid, clams, mussels, light tomato sauce 29
Pesce e carne
Salmone
Baked salmon filet, artichokes, potato, olives 29.50
Pollo al forno
Roasted chicken, rosemary, lemon, farro risotto, pancetta 26
Filetto di spada
Grilled swordfish steak, Sicilian-style eggplant, chickpea fritters 30
Osso buco d'agnello
Braised lamb shank, cannellini beans, pomodoro 31
Polenta valsugana
Traditional Northern Italian creamy polenta, melted fontina served with
braised short ribs, meatballs, sweet and piccante pork sausages 28. Minimum two
Contorni
Side dishes 8.each
To complement your main course selections,
the chef has prepared a few market-fresh side dishes.