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Primi
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| POLENTA TARTUFATA Fresh polenta filled with robiola cheese in a black truffle sauce |
9 | |
| CARPACCIO DI TONNO AL SESAMO Sesame crusted tuna carpaccio with heirloom tomato and frisee |
12 | |
| BURRATA BARESE Creamy mozzarella with yellow beef tomatoes, fava beans and balsamic glaze |
13 | |
| INVOLTINI DI MELANZANE Eggplant stuffed with ricotta and spinach, baked in a pink sauce with mozzarella |
9.5 | |
| POMODORO FARCITO Plum tomatoes filled with Stracciatella (the creamy mozzarella inside of burrata) over chopped arugula with balsamic syrup |
12 | |
| SPIEDINO DI GAMBERETTI Grilled shrimp skewer over a plum tomato, avocado and palmito salad |
11 | |
| POLPETTINE DI VITELLO Mini veal meatballs cooked in a savory tomato sauce, served with grilled ciabatta bread |
9 | |
| CALAMARI GRIGLIATI Slightly breaded grilled calamari served with baby arugola, frisee and confetti tomatoes |
12 | |
| TORTINO DI GRANCHIO Fresh crabmeat with avocado and roasted tomatoes, served with mache |
13 | |
| MOZZARELLA IN CAMICIA Mozzarella wrapped in Prosciuttobaked with tomato sauce and savory bread crumbs |
12 | |
| CARPACCIO DI MANZO Beef carpaccio with pickled wild mushrooms, baby arugola and shaved Parmigiano cheese |
12 | |
| INSALATA CAPRESE Buffalo mozzarella, vine tomatoes, fresh basil and roasted peppers |
13 | |
| INSALATA DI POLLO Organic breast of chicken, apples, grapes and walnuts over mesclun greens with mustard dressing |
11 | |
| INSALATA DI PERE E GORGONZOLA Frisee, poached pear, gorgonzola cheese, walnuts and fig syrup |
10 | |
| INSALATA DI BARBIETOLE Red beets, goat cheese and fava bean salad served on a bed of mache with balsamic dressing |
9 | |
| INSALATA DI CARCIOFI Baby artichoke salad with arugola and shaved Parmigiano cheese in lemon dressing |
11 | |
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