Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Salad of assorted seasonal greens.
Salad of arugula, radicchio, carrot and walnuts.
Arugula, tomato and shavings of parmesan.
Sauteed chicken livers in a balsamic caramel reduction and broccoli rabe.
Salmon tartar topped with mixed greens, pine nuts, herbs, orange dressing.
Steamed vegetables with homemade herbed goat cheese.
Buffalo mozzarella with tre colore salad and fresh tomatoes.
Squid and zucchini, lightly dusted in flour and fried golden.
Mussels in their shells, in a tomato, white wine and fresh herb broth with garlic crouton.
Soup Of The Day
Homemade ravioli filled with spinach and ricotta in a butter, pine nuts and sage sauce.
With garlic, olive oil, tomato and red pepper.
Hand-made ravioli filled with veal, in a wild mushroom sauce.
Shell-shaped pasta with pancetta ham, basil, tomato, balsamic vinegar and pecorino romano cheese.
With clams, garlic, parsley, and olive oil.
Corkscrew-shaped whole wheat pasta with eggplant, mozzarella, tomato sauce.
preparation changes daily p.a .
No description available
Salmon filet grilled, served over eggplant pasticio drizzled with pesto sauce.
Cod fish filet pan-seared, with tuscan cannellini bean puree, crisp pancetta and parsley.
Sea scallops sauteed in olive oil and lemon, with braised artichokes.
Whole-roasted wild striped bass served with vegetables of the day.
Black pepper crusted filet mignon, in a chianti sauce, with shoestring parmesan fries and spinach timballo.
Veal shank stewed with white wine, tomato, garlic, parsley and lemon zest, with herbed risotto.
Sliced breast of duck, marinated in vin santo, with baked apple, grapes and raisins.
Chicken breast, herbs inserted under the skin, roasted with garden vegetables.
Lamb chops grilled with herbs, over caponata vegetables.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.