Asparagi con uovo: Asparagus with poached egg, lumb crab, and maltese sauce 12.
Insalata mista: Salad of mixed greens (arugula, spinach, escarole, spring mix), toato, and herb-lemon vinaigrette 7.
Caprese classica con mozzarella di bufala: Salad of fresh mozzarella with basil, toasted pine nuts, tomato, and balsamic vinegar 8.
Calamari ai ferri: Crispy calamari with red chilli sauce 7.
Prosciutto di Parma: Parma ham with salad, balsamic vinaigrette, and Parmesan 8.
Minestrone con pesto: Vegetable soup with pesto 6.
Oggi zuppa: Today's soup
Primi - Pasta
Linguine con cossa al Sugo Bianco: Linguine with mussels and white wine 9/17.
Raviole: Duck ravioli with pine nuts, orange, and Grana Padano 8/15.
Pappardelle: Bolognese duck sauce 8/15.
Spaghetti alla Carbonara: Pancetta, cream, and
Grana Padano 8/15.
Secondi - Main Course
Branzino Arrosto: Grilled and roasted seabass with fennel, red onion, lemon parsley, and olive oil 20.
Orata Livornese: Red fish in tomato sauce with olives, capers, pancetta, parsley, and white wine with fettuccine 20.
Trota: Sautéed trout with spinach, golden raisins, and pine nuts served over risotto 18.
Petto di Anatra: Duck breast with honey, balsamic vinegar sauce with polenta 18.
Scaloppine di Vitello: Veal scallopini with crispy pancetta, madeira-wilted safe and frisée, Parmesan and capellini croustade 22.
Braciola di maiale con fromaggio fuso: Pork chop gratinéed with fontina Val d'Aosta and served with a potato and pancetta gratin 18.
Costola di Agnello a Scottaditto: Grilled Lamb T-bones with mushrooms, garlic, and mint on mashed potatoes 20.
Contro filetto di manzo ai ferri: Grilled 9 oz. New York strip steak, shoe string potatoes, truffle oil, and arugula salad 22. or 6 oz. filet 24.
Formaggi - Cheese 8.
Vacche rosse (Parmigiano-Reggiano)
Gorgonzola Naturale (Blue cheese)
Clarissa (Sardinian goat cheese)
Dolcie & Gelati - Desserts, ice creams, and sorbets 7.
Chocolate-almond cake
Amaretto goat cheese cheesecake
Lemon tart
Crème brûlée
Ice creams and sorbets: various flavors