This is only a SAMPLE MENU and is subject change. 

Appetizers

BURRATA,
mozzarella burrata served with wild arugola and prosciutto
16

GNOCCHI,
house-made potato pillow served in a gorgonzola cheese sauce
12

IMPEPATA,
clams and mussels sauteed with garlic, leeks & saffron in tomato-based sauce
13

MISTA,
organic mixed green salad, cherry tomatoes and shaved parmesan
9

POLENTA,
polenta topped with wild mushrooms, gorgonzola, tomato sauce and baked
11

SPINACI,
baby spinach, caramelized red onions, bacon, capers, walnuts and goat cheese
11

CARPACCIO,
beef tenderloin carpaccio, served with wild arugola, capers and shaved parmesan
15

PARMIGIANA,
baked layers of eggplant, mozzarella and tomato
13

CESARE,
traditional Caesar salad
10

Pasta

VEGETARIANA,
spaghettini, eggplant, zucchini, garlic, basil, tomato and pecorino pepato
21

BOLOGNESE,
fettuccine served with traditional Italian meat sauce from Bologna
21

RAVIOLI,
stuffed with roasted duck served with red cabbage & black truffle reduction
22

VONGOLE,
linguine served with clams, garlic, fresh tomatoes and white wine
22

RIGATONI,
rigatoni served with Italian sausage, peas, mushrooms, light tomato-cream sauce
22

CARBONARA,
spaghettini served with Italian bacon, shallots, cream, eggs & pecorino
20

TORTELLI,
tortelli stuffed with salmon served with spinach & mascarpone cheese sauce
23

ZUCCA,
butternut squash ravioli served with butter and sage sauce
21

(Gluten-free pasta is available)

Main Courses

POLLO CA’ BIANCA,
breast of chicken topped with fontina, caramelized onions and spinach
24

SALMONE,
Atlantic salmon grilled served over grilled zucchini and potato gratin
29

FILETTO,
Angus beef tenderloin topped with caramelized onions and wild mushrooms
34

GAMBERI,
large prawns sautéed in brandy sauce, Venere rice
29

OSSOBUCO,
provimi veal shank slowly braised in red wine, risotto milanese
34

CARRE’ D’AGNELLO,
pan-roasted rack of lamb topped with herb crust & balsamic reduction
36