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PRIMO CORSO
MARCELLA Penne with Tomato Sauce, Fresh Basil and a Touch of Balsamic Vinegar 14 RISOTTO di MARE* Seafood Risotto with Lobster, Shrimp, Sea Scallops and Roasted Red Peppers With a Chive Infused Olive Oil 28 CINGHAILE* Wild Boar Braised with Sweet Spices and Chilies, served with Hand Crafted Potato Gnocchi 26 ORECCHIETTE* Orecchiette with mini Veal Meatballs, Caramelized Onions, Tomatoes, and Arugula 23 LASAGNA BOLOGNESE* Pasta Layered with Meat Sauce, Bechamel, and Mozzarella 22 PASTA di GRANCHIO* Angel Hair Pasta with Lump Crab meat, Sun Dried Tomatoes, and Spinach in a Light Cream Sauce 27 RAVIOLI di ANATRA* Our own Hand Crafted Duck Ravioli with a Tomato-Roasted Red pepper Sauce and Topped with Crispy Leeks 22 SECONDO CORSO
BRASATO* Short Ribs Braised in Red Wine with Hand Crafted Potato Gnocchi 27 OSSO BUCCO* Braised Pork Shank with Toasted Pine Nut Gremolata and Saffron Cous Cous 28 FILETTO* Grilled Filet of Beef Tenderloin with Herb Dumplings, Porcini Mushrooms, and Roasted Root Vegetables in a Natural Jus 29 CAPASANTI di MARE* Seared Sea Scallops with Potato Pancakes and Roasted Mushroom Ragu 26 SALMONE* Pan-Seared Salmon with Caramelized Onion Risotto, Portobello Mushroom, and a Red Wine Reduction 24 VITELLO alla GRIGLIA* Grilled Veal Rib Chop with Tomato Risotto, Pickled Fennel, and Roasted Butternut Squash Sauce 32 AGNELLO* Grilled Lamb Loin with Polenta, Sautéed Spinach, Balsamic Figs, and Honey 29 POLLO FRITTO* Pan Fried Chicken Breast with Gnocchi, Chorizo, and Roasted Red Peppers in a Light Cream Sauce 21 POLLO IMBOTTITO* Breast of Chicken Stuffed with Spinach and Ricotta Cheese, Braised with Tomatoes, and Shiitake Mushrooms 23 |