Dinner and Dessert
INSALATA MISTA 10.5
Mixed Baby Greens with Bosc Pear, Balsamic Vinegar, Extra Virgin Olive Oil & Orange Zest
CAPRESE 13.5
Fresh Mozzarella, Tomato, Basil, Extra Virgin Olive Oil
ARUGULA E FINOCCHIO 12
Organic Wild Arugula with Fennel, Shaved Parmigiano & Lemon Vinaigrette
BURRATA 15.5
Served Over Arugula with Cherry Tomatoes
INSALATA DI MARE 24.5
Prawns, Fresh Salmon, Grilled Calamari & Celery on a Bed of Organic Mixed Greens
ANTIPASTI
MOZZARELLA IN CARROZZA 14
Fried Smoked Mozzarella Coated with Crispy Panko Crumbs, Balsamic Glaze & Romaine Salad
VONGOLE AL VINO BIANCO 16
Clams Sautéed in Olive Oil, Garlic, Hot Pepper, White Wine, Topped with Fresh Parsley
CARPACCIO DI MANZO 15
Raw Thin Sliced Beef Eye Round with Capers, Shaved Parmigiano, Extra Virgin Olive Oil Topped with Fresh Parsley & Lemon
INVOLTINI DI RADICCHIO AL PROSCIUTTO 17
Baked Radicchio & Pear Wrapped in Prosciutto, Topped with Arugula & Goat Cheese
TAGLIERE SALUMI E FORMAGGI 24
Parma Prosciutto, Salame, Mortadella, Gorgonzola, Parmigiano & Castelvetrano Olives
PASTA
SPAGHETTI OLIVE E CAPPERI 18.5
San Marzano Tomato Sauce, Gaeta Olives, Capers, Fresh Basil, Extra Virgin Olive Oil
PENNE ALLE MELANZANE 21.5
Tubed Pasta with Eggplant, San Marzano Tomato Sauce, Fresh Mozzarella & a Touch of Pesto
GNOCCHI AL GORGONZOLA 22
Gnocchi with Mushrooms, Gorgonzola & Walnuts in a Light Cream Sauce
FETTUCCINE ALLA BOLOGNESE 25
Hand Made Fettuccine with Classic Bolognese Souce, Topped with Ricotta & Fresh Basil
PACCHERI AL RAGU NAPOLETANO 24
Large Tubed Pasta with a 5 Hour Beef and Pork Tomato Stew
RAVIOLI ALLA BURRATA 25
Homemade Filled with Burrata Cheese, Browned in Olive Oil with Roasted Tomato, Olives & Zucchini
TORTELLONI ALLO ZAFFERANO 27
Homemade, Filled with Prosciutto & Ricotta, in a Creamy Saffron Sauce, Zucchini & Pancetta
LINGUINE ALLE VONGOLE 26
Fresh Clams & Cherry Tomatoes in a Slightly Spicy White Wine Sauce
PAPPARDELLE AL SALMONE 27.5
Handmade Pappardelle with Smoked Salmon, Prawns and Zucchini in a Light Cream Sauce
RISOTTO AI FRUTTI DI MARE 29
Saffron Risotto with Clams, Mussels, Prawns & Calamari
SECONDI
SPIEDINI DI GAMBERI 27.5
Skewers with Prawns Wrapped in Basil & Pancetta, Shallots, Zucchini, Yellow & Red Peppers. Served with Roasted Potatoes
SALMONE AL LIMONE 28
Herbed Salmon with Lemon Sauce, Fingerling Potatoes & Seasonal Vegetables
TAGLIATA DI MANZO 32
Pan Seared Skirt Steak Cutlets with Caramelized Shallots & Butternut Squash
CONTORNI
MELANZANE GRIGLIATE 10
Grilled Eggplant with Cherry Tomatoes & Balsamic Glaze
TRIS DI FUNGHI 10
Sautéed Three Mushrooms with Garlic, Pepperoncino & Fresh Chopped Parsley
CAVOLETTI 11.5
Brussel Sprouts with Pancetta and Lemon Zest
DOLCI
AFFOGATO 8
Double Espresso with Gelato Alla Vaniglia
TIRAMISU 10
Savoiardi Soaked in Espresso & Sambuca with Mascarpone
PANNACOTTA 10
Served with a Raspberry & Mango Sauce
CANNOLI 10
Sicilian Style Cannoli with Pistachio & Oranges
CHOCOLATE MOUSSE 10
With Espresso & Toasted Walnuts
DESSERT WINE 10
GRAHAM’S 10 YEAR OLD PORT TAWNY
Notes of Roasted Nuts, Caramel, Cinnamon & Red-berried Fruit, Spicy Finish
VERMOUTH DI TORINO, GIACOMO SPERONE 10
Scent of Natural Herbs & Spices, Bright Citrus Notes, Pleasant Bitter-sweet Flavor with Hints of Dried Fruit
Corkage Fee – 25