Select a category below:
Piatti Minore
i. Antipastini
- cacio e affettati
- a selection of sliced meats & artisanal cheeses
- cavolfiore
- fried cauliflower, salsa verde & lemon oil
- ratatuglia
- eggplant, tomato, zucchini, pepper & caper
- fornarina
- baked flat bread with olive oil, rosemary & sea salt
- olivi
- a selection of tri-color pugliese olives and pepperoncini
- bruchetta settimanale
- tuscan bread & weekly prepared topping
- arancini
- crispy saffron dusted risotto, mozzarella and spring peas
- farrotto
- farro with red wine, pancetta & procini
ii. Pizze
- bianconero
- black olive puree, mozzarella, egg & rosemary
- margherita
- fresh mozzarella & basil over "pomodoro"
- verdure
- grilled winter vegetables, thyme & mozzarella
- quattro stagioni
- artichoke, olive, prosciutto and mushroom
iii. Antipasti
- misticanza
- organic field greens, erbe fini, citronette
- finocchio
- fennnel, asparagus & parmigiano with drizzled
- arugula
- lemon olive oil dressed rocket with parmigiano & bresaola
- zuppa giornaliera
- freshly made soup
- barbabietole
- beets, caprino fresco, endive, chive & hazelnut
- grigliata
- grilled mortadella, crema mostarda & ricotta salata
- romana
- dressed romaine salad, garlic "crostini," anchovies
- burrata
- creamy mozzarella, tomatoes, basil & parma prosciutto
- vongole
- wood baked clams with pancetta, wild onions & pangrattato
- spiedini
- grilled calamari in aromatic bread crumbs
- gamberi
- shrimp, cannellini, rosemary & roasted pepper
Piatti Maggiore
i. Paste
- penne
- with shrimp, grappa & tomato
- gnocchi
- potato dumplings with san marzano tomatoes
- pappardelle
- wide ribbon pasta with veal bolognese & fresh mint
- trecce
- corckscrew pasta with lamb ragu, pecorino & zucca
- tagliolini
- paperthin pasta with crema di piave, trevisano & speck
- risotto nero
- black risotto with seppia & tomatoes
- chitarra
- guitar cut pasta, frutti di mare and pepperoncini
- bigoli
- wheat pasta, wild mushrooms & sun-dried tomato pesto
- ravioli
- butternut squash ravioli, sage brown butter & bacon
ii. Principali
- spigola
- grilled branzino, wilted arugula & verdure cous cous
- salmone
- salmon with spaghetti squash & pink peppercorn citrus
- costoline
- beef short ribs with truffled polenta & brussel sprouts
- bistecca
- black angus sirloin, nebbiolo wine reduction
- vitello
- veal braciole with parsnip puree
- pollo
- rosemary roasted half chicken, escarole & white beans
- maiale
- grilled pork chop, zucchini & apple sugo
- agnello
- lamb shank, farrotto & trevisano
iii. Contorni
- escarole
- sauteed with umbrain white beans
- cima di rapa
- broccoli rabe with garlic, oil & chilli
- cucurbita
- spaghetti squash, pignoli, tomato & grana
- polenta
- truffled white polenta
Finale
i. Sweets
- pannacotta
- piemontese faln with mixed berry compote
- fuso
- flourless molten chocolate cake, vanilla gelato
- zeppole
- carnival bag of warm zeppole, dipping sauces
- tiramisu
- espresso, mascarpone & nutella paint
- budino
- papaia bread pudding with blood orange gelatina
- bonnet
- fudge style chocolate with amaretti and "vaniglia"
- torta
- sweet ricotta cheesecake with limone verde & kiwi
- sottosopra
- upside down cake with caramelized apples
Download our wine list and lunch menu below:
Wine List | Lunch Menu