|
Brunch (12pm to 3pm)
|
||
|
ALL EGG DISHES ARE MADE WITH ORGANIC EGGS
AND SERVED WITH ROSEMARY POTATOES |
||
|
Pancakes
|
||
| Apple and Cinnamon | 6.5 | |
| Strawberry and Mascarpone | 7.5 | |
|
Omelets
|
||
| RUSTICA Italian bacon, mushrooms, artichokes, smoked mozzarella |
7.5 | |
| ORTOLANA Eggplant, zucchini, peppers, broccoli, fresh tomato |
7.5 | |
| BIANCA Egg whites, wild mushrooms, spinach |
8.5 | |
| CONTADINA Potatoes, sausage, red onions, asiago cheese |
7.5 | |
|
Fried Eggs
|
||
| Three eggs cooked in a baking dish | 5.5 | |
| Three eggs cooked in a baking dish with Italian bacon | 6.5 | |
| Three eggs cooked in a baking dish with mushrooms and ham | 7.5 | |
|
Scrambled Eggs
|
||
| Three scrambled eggs | 5.5 | |
| Three scrambled eggs with sausage | 6.5 | |
| Three scrambled eggs with ham | 6.5 | |
|
Appetizers
|
||
| POLENTA TARTUFATA Fresh polenta filled with robiola cheese in a black truffle sauce |
9.0 | |
| BURRATA BARESE Creamy mozzarella with yellow beef tomatoes, fava beans and balsamic glaze |
13.0 | |
| SPIEDINO DI GAMBERETTI Grilled shrimp skewer over a plum tomato, avocado and palmito salad |
11.0 | |
| CALAMARI GRIGLIATI Slightly breaded grilled calamari served with baby arugola, frisee and confetti tomatoes |
12.0 | |
| POLPETTINE DI VITELLO Mini veal meatballs cooked in a savory tomato sauce, served with grilled ciabatta bread |
9.0 | |
| CROSTINO DI POLENTA Polenta baked with wild mushrooms and fontina cheese |
9.0 | |
| ZUPPA DEL GIORNO Our soup of the day |
7.0 | |
| ANTIPASTO VEGETATRIANO (minimum two people) Grilled, marinated and pickled vegetables, with buffalo mozzarella and sundried tomatoes, sprinkled with basil oil and balsamic glaze |
17.5 | |
| ANTIPASTO MISTO (minimum two people) Cured meat platter with Prosciutto di San Daniele, Speck, Coppa, Mortadekka and Sopressata Garnished with Cerignola olives, Parmigiano cheese, artichokes, cipolini onions and sweet cherry peppers |
21.0 | |
|
Panini Di Focaccia (focaccia sandwiches)
|
||
| Mortadella, tomato, caciocavallo cheese | 7.5 | |
| Grilled vegetables, mozzarella and Basil | 8.5 | |
| Prosciutto, arugola and montasio cheese | 9.5 | |
| Parma cotto, soft pecorino and artichokes | 8.5 | |
|
Salads
|
||
| INSALATA MISTA Mesclun, tomatoes, carrots, fennel, balsamic dressing |
7.5 | |
| INSALATA CAPRIESE Buffalo mozzarella, vine tomatoes and fresh basil |
13.0 | |
| INSALATA DI PERE E GORGONZOLA Frisee, poached pear, gorgonzola cheese, walnuts and fig syrup |
10.0 | |
| INSALATA DI FUNGHI E SPINACI Baby spinach and mushroom salad, with Parmigiano cheese shavings, toasted almonds and balsamic dressing |
9.0 | |
| INSALATA DI BARBABIETOLE Red beets, goat cheese and fava bean salad served on a bed of mache with balsamic dressing |
9.0 | |
| INSALATA GOLOSA Grilled vegetables, mesclun, mozzarella, plum tomatoes topped with grilled chicken |
14.0 | |
|
Entrees
|
||
| GNOCCHI DI RICOTTA AL POMODORO E BASILICO Ricotta gnocchi in fresh tomato and basil sauce |
14.0 | |
| FUSILLI CON MELANZANE E MOZZARELLA Pasta spirals with tomato sauce, eggplant and mozzarella |
14.0 | |
| CANELLONI ALLA EMILIANA Veal canelloni baked in a pink sauce |
17.0 | |
| PENNE GRATINATE Penne baked with fresh tomato, porcini mushrooms and parmigiano cheese |
17.0 | |
| MELANZANE ALLA PARMIGIANA Eggplant lasagna baked with tomato sauce, basil and parmigiano cheese |
17.0 | |
| SALMONE IN CROSTA DI ERBE Herb crusted salmon with roasted eggplant |
21.0 | |
| PESCE PERSICO ALLA LAGUNARE Fillet of Perch cooked with white wine, shrimp, asparagus, tomatoes and chives |
22.0 | |
| GAMBERONI GRIGLIATI Grilled jumbo shrimp with peperonata and pesto sauce |
22.0 | |
| POLLO ALLA PARTENOPEA Breast of chicken filled with smoked mozzarella in plum tomato and artichoke sauce |
18.0 | |
| VITELLO GRATINATO CON MELANZANE Veal topped with Italian eggplant and soft pecorino cheese |
22.0 | |
| SALTIMBOCCA DI POLLO Chicken breast scaloppine topped with prosciutto and sage, served in white wine sauce over sautéed spinach |
18.0 | |
UVA Wine Bar
Visit us on: