| Porcini Mushroom Ravioli |
|
piemonte |
| Butternut Agnolotti With Sage |
|
emilia romagna |
| Ricotta Gnocchi With Tomato And Arugula |
|
campagna |
| Gently Seared Hamachi |
|
sicilia |
| Truffle Crusted Arctic Char |
|
friuli, venezia |
| Braised Short Ribs Of Beef |
|
toscana |
| Sorbetto |
|
dolce |
| Warm Caramelized Walnut & Honey Tart |
|
served with ricotta-vanilla gelato |
| Panino Of Crisp Pistachio & Hazelnut Caramel Wafers |
|
filled with hazelnut gelato |
| Warm Doughnuts |
$4.50 |
made with ricotta cheese and served with four sauces |
| Almond Semifreddo |
|
with orange-honey sauce and caramelized fiorelle pear over hazelnut meringues |
| Warm Caramelized Apple Tart |
|
in a baked fillo crust, served with brown sugar crumble and cinnamon gelato |
| Warm Chocolate Torte |
|
topped with sweet hazelnut praline over pistachio sauce and espresso zabaglione |
| Flourless Chocolate Soufflé |
$4.00 |
with cappuccino gelato and caramelized orange peel |
| Chocolate Painted Fillo Napoleon |
|
with chocolate mousse, fresh cream and warm raspberries with vanilla ice cream |
| Tangerine |
|
|
| Green Apple |
|
|
| Mango |
|
|
| Pistachio |
|
|
| Vanilla |
|
|
| Cinnamon |
|
|
| Hazelnut |
|
|
| Cappuccino |
|
|
| Formaggio |
$5.00 |
our selection of cheeses served with mustard fruit and toasted tuscan bread |
| Arugula And Roasted Autumn Vegetables In A Lemon And Sicilian Olive Dressing |
|
pear-ricotta crostini |
| Roasted Beet And Fennel Over An Olive Oil And Goat Cheese (Crema) |
|
with marinated apple |
| Warm Hamachi Over Pickled Red Onions |
|
topped with ligurian olive tapenade and provencal vegetables |
| Chive And Prosecco Poached Maryland Crabmeat Napoleon |
$8.00 |
with a light mustard sauce |
| Our Variation Of 2 Salads |
|
grilled "caesar" and roasted "caprese" both dressed in an anchovy-hazelnut vinaigrette |
| Risotto |
|
with mushrooms and roasted sunchokes topped with fried zucchini |
| Strozzapretti |
|
with prosciutto, artichokes and tropea onions finished with mint and ricotta |
| Capellini |
$8.00 |
with maryland crabmeat in a spicy italian parsley, leek, and prosecco broth |
| Penne |
|
with italian sausage and wild mushrooms in a light tomato and basil sauce |
| Spaghettini "Arrabbiata" |
|
with mushrooms, black olives and minced spanish anchovy in a spicy tomato sauce |
| Butternut Agnolotti |
|
with a sage brown butter topped with amaretti and buffalo mozzarella |
| Orecchiette In A Spicy Garlic And Olive Oil Sauce |
|
with escarole, sausage, cherry pepper and anchovy with caramelized pecorino romano |
| Sheeps Milk Ricotta Gnocchi In An Arugula And Sundried Tomato Sauce |
|
topped with grated goat cheese |
| Rigatoni |
|
with pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone |
| Chicken Liver And Pancetta Ravioli In A Boscaiola Sauce |
|
with toasted sicilian pistachio |
| Pappardelle In A Spicy Veal Shank And Pancetta "Bolognese" |
|
with bone marrow and a hint of orange |
| Soft Egg Yolk Raviolo |
|
with ricotta and spinach covered with truffle butter |
| Linguini Carbonara |
$8.00 |
with pancetta, onion and pecorino romano topped with an emulsified porcini and black truffle sauce |
| Diver Sea Scallops Over A Celery Root Puree In A Prosecco And Black Truffle Sauce |
|
with crispy leeks |
| Cod Fish Milanese Over Escarole In A Light Caper |
|
parsley and garlic sauce with ricotta gnocchi |
| Mushroom And Black Truffle Crusted Arctic Char Over Crab Meat And Spinach In A Roasted Garlic |
|
thyme and mushroom jus |
| Oven Roasted King Salmon In A Spicy Wine And Caper Jus |
|
with (verdure di campagna) |
| Ligurian Olive Crusted Red Snapper Filet In A Lemon-Saffron Sauce |
|
with fennel puree |
| Lightly Pounded Parmigiano Crusted Rib Pork Chop |
|
"insalata di cavalo" with hazelnuts in a garlic and sage jus |
| Pan Roasted Chicken Breast |
|
with italian sausage in a rosemary and garlic sauce served over broccoli di rapa and orrichiette pasta |
| Braised Short Rib |
|
with a cherry pepper and port wine glaze, fennel-apple puree |
| Roasted 20 Oz. Rib Veal Chop |
$20.00 |
with crispy shallots and sage in a white wine and veal jus |
| Slow Roasted Duck Breast Crusted |
|
with almonds in a madeira and sherry vinegar sauce over a shallot and pear puree |
| Roasted Rack Of Lamb Over Orange Scented Carrots |
$10.00 |
in a balsamic and garlic flavored lamb sauce |
