| Il Tagliere |
|
italian for cutting board, a selection of cheese and cold cuts imported from italy served on a wooden board. |
| Shitake Mushrooms |
|
served with fontina or toma cheese with a touch of white truffle oil |
| Burrata Or Mozzarella |
|
served with heirloom tomatoes in summer or semi dry cherry tomatoes in winter. |
| Carpaccio Scottato |
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thinly sliced and seared carpaccio lightly tossed with olive oil and lemon. |
| Polenta E Gamberi |
|
polenta typical dish from the veneto region served with shrimp lightly sautéed with a touch of olive oil and parsley |
| Gnocchi Allastice |
|
homemade gnocchi with lobster |
| Tagliatelle Al Vitello |
|
homemade fettuccine with veal sauce |
| Pappardelle Ai Porcini |
|
homemade pappardelle with porcini mushrooms |
| Bigoi In Salsa |
|
thick spaghetti with salted anchovies in typical venetian recipe |
| Spaghetti Alla Bottarga Di Muggine Od Alle Vongole |
|
thick spaghetti with bottarga or mullet eggs and spaghetti with clams |
| Costolette Dagnello Al Forno |
|
rack of lamb baked |
| Tagliata Di Manzo |
|
seared ny cut steak |
| Filetto Al Pepe Verde Od Alla Voronoff |
|
filet mignon with green pepper corn or voronoff |
| Branzino Al Forno |
|
mediterranean seabass simply baked |
| Seppie In Umido |
|
cuttlefish imported from france slow cooked with tomato sauce |
| Tagliata Di Salmone |
|
salmon thinly cut ,sautéed with a touch of wine olive oil,, served with oysters mushrooms |
