| Antipasto Pugliese |
|
A delicious mix of freshly prepared vegetables, meats, seafood and other assorted puliese prepared finger foods available. Enjoy the flavor of "spuntini di pulia" (finger food of pulia). |
| Caprese Adriatica |
|
Arugula, pomodori, cipolle (onion), cetriolo (cucumber), olio, pepe e aceto balsamico bianco (salt, pepper, white balsamic vinegar). |
| Erbe Aromatiche |
|
Mix of herbs, arugula, shaved grana and house dressing. |
| Cioppino Barese |
|
Delicious seafood mix with spices and fresh pomodorini. |
| Cavatelli e Fasul |
|
Handmade cavatelli with slow cooked white canelli beans. |
| Cialledda |
|
Fresh sliced mushrooms, onion, oregano, basil, tomato and egg served over a slice of enzo's famous bread. Topped with pecorino cheese. |
| Linguine Pescatore |
|
Cozze (clams) and calamari in bianco con vino, garlic, parsely. |
| Spaghetti Profumati |
|
Fresh crushed basil with sanmarzano tomatoes, garlic and vacchino cheese. (Vegetarian plate) |
| Pappardelle ai Fungi |
|
Crimini (mushrooms) and asparagi with creme cheese sauce. (Vegetarian plate) |
| Altamura |
|
Cavatelli pasta, fasull, clams, and sausage with a touch of marinara sauce. |
| Polpettone Chitarra |
|
Large well-seasoned polpettone in marinara sauce, served with spaghetti. |
| Pesto di Lecce Originale |
|
Fresh made basil pesto, fresh chopped tomatoes, patate fritte (fried potatoes) and a touch of cream. |
| Carbonara Pugliese |
|
Pancetta, peas, egg, and carmalized onion, served with penne pasta. |
| Palmiggian Barese |
|
Eggplant al forno in pomodoro sauce, mozzarella and parmiggiano reggiano. (Vegitarian plate) |
| Lasagna Materana |
|
Creamy meat sauce with besciamella (creme), zucchini, mozzarella, oven-baked. |
| Macaroni con Sugo |
|
Bolognese meat sauce over rigatoni pasta. |
| Braciola di Masseria |
|
Famous braciole di bari: Rolled beef seasoned with garlic, parsley and spices. Roasted and served over chicory and creamy fasul. Topped with pecorino and served with pane di gesu. |
| Agnello del Orto |
|
Roasted lamb ribs shoulder marinated with spices. Served with eggplant skin fungitella and roasted polenta bread. (Friday and saturday only) |
| Porchetta di Gravina in Puglia |
|
This dish is from gravina in puglia, famous for the way its seasoned and its special roasting method. Typically the porchetta is served with fresh bread and olive oil. In gravina di puglia the dish h |
| Capra di Pignatella |
|
Wild goat prepared the traditional Alta Murgia way. Cooked in a pignata (clay pot) and spiced with wild fennel. (Friday and saturday only). |
| La Rotonda sull Mare Adriatico |
|
La rotonda is a piazza at the edge of the adriatic sea. This destination is famous for its romantic atmosphere and the locally prepared, delicious seafood dishes. Prepared with fresh clams, large sca |
| Pepata di Mare |
|
Cozze (mussels), vongole (clams), tomato, parsley, garlic, black pepper, capers. |
| Santo Spirito |
|
Pan fried calamari with capers, a wonderfull dish to be enjoyed with our homemade bread. |
| La Fanova |
|
Thick-cut beefsteak marinated and then slowly cooked to perfection, prepared with a blend of fava beans and wild chicory, served over polenta. |
| Margerita |
|
House-made mozzarella fresca, sanmarzano pomodoro and basilico. |
| Cinque Terre |
|
House-made mozzarella fresca, pancetta, shaved parmiggiano, fresh pomodoro, arugula and black pepper. |
| Campagnolo |
|
Salciccia, funghi, carchiofi and arugula. |
