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| GNOCCHI DI RICOTTA Home made ricotta gnocchi in a creamy black truffle and chive sauce |
18 | |
| BIGOLETTI DI BARBABIETOLE Red beet fingerling gnocchi in a Gorgonzola sauce with baby spinach and yellow grape tomatoes |
18 | |
| PANZOTTI AI CARCIOFI Home made half moon shaped ravioli filled with artichokes and Parma cotto ham in a fresh tomato, goat cheese and chive sauce |
18 | |
| PENNE GRATINATE Penne baked with fresh tomato, Porcini mushrooms and Parmigiano cheese |
17 | |
| PAPPARDELLE AL RAGU DI VITELLO Home made pasta ribbons sautéed with ragout of veal and Montasio cheese |
17 | |
| CAVATELLI AL PESTO Home made pasta shells in a creamy pesto sauce with shaved ricotta |
18 | |
| STROZZAPRETI INTEGRALI Home made whole wheat pasta spirals with fresh tomato and melting mozzarella, scented with pesto |
17 | |
| MELANZANE ALLA PARMIGIANA Layers of eggplant baked with tomato sauce, basil and Parmigiano cheese |
17 | |
| SALMONE IN CROSTA DI ERBE Herb crusted salmon with roasted eggplant |
21 | |
| GAMBERONI GRIGLIATI Grilled jumbo shrimp with braised sweet peppers and pesto sauce |
22 | |
| SOGLIOLA ALLE ERBE Herb crusted fillet of lemon sole with tomato vinaigrette and basil oil, served on a zucchini ragout |
22 | |
| ANELLO DI CAPESANTE E SPECK Sea scallops wrapped in speck (smoked prosciutto) with sautéed spinach and white wine sauce |
22 | |
| PETTO D'ANATRA Pan seared breast of duck in a thyme sauce served with sauteed chanterelle mushrooms, spinach & fingerling potatoes |
22 | |
| POLLO ALLA PARTENOPEA Breast of chicken filled with caciocavallo cheese, served with plum tomato sauce and artichokes |
18 | |
| COSTE DI MANZO BRASATE Braised short ribs of beef served off the bone with a pan seared potato and rosemary cake |
19 | |
| VITELLO GRATINATO CON MELANZANE Veal topped with Italian eggplant and soft pecorino cheese |
22 | |
| AGNELLO ALLA BOSCAIOLA Lamb scaloppini in wild mushroom sauce served with fresh polenta |
19 | |
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