| Cured Salmon Carpaccio |
$14.00 |
With fennel, blood orange imported from sicily and taggiasche olives |
| Veal |
$10.00 |
Sweetbreads imported from italy, sauteed and served with asparagus and balsamic drizzle |
| Filet Mignon Carpaccio |
$14.00 |
With arugula, balsamic and parmesan cheese |
| Eggplant Parmesan |
$12.00 |
With bufala mozzarella |
| Seared Florida Shrimp and Scallops in a Chickpeas Cream |
$15.00 |
|
| Grilled Vegetable Antipasti |
$10.00 |
Bell pepper, eggplant, onions, zucchini and burrata |
| Chefs Salad |
$9.00 |
Mixed greens, grilled chicken, celery, capers, dried cranberries, vinaigrette |
| Mixed Greens |
$9.00 |
With red onions, tomatoes, avocados, almonds seasoned with balsamic dressing |
| Italian Minestrone |
$9.00 |
With organic vegetables |
| Butternut Squash Soup |
$9.00 |
With pearls of fresh ricotta and champignon mushrooms |
| Calamari |
$16.00 |
Cherry tomato, and capers served atop a bed of linguine |
| Ombrichelli Pasta |
$12.00 |
With tomatoes, garlic, and basil |
| Pappardelle Pasta |
$14.00 |
With bolognese rag |
| Seafood Risotto |
$18.00 |
With local shellfish |
| Chef Andreas famous Naked Ravioli |
$14.00 |
Ricotta cheese and spinach in a butter and sage gratin sprinkled with parmesan cheese |
| Pumpkin Ravioli in a Parmesan Sauce |
$14.00 |
|
| Chilean Seabass |
$35.00 |
Topped with roasted tomatoes, red onions, and taggiasche olives |
| Double Cooked Mediterranean Octopus |
$28.00 |
Boiled then grilled, paired with roasted potatoes and balsamic green beans |
| Sea Bass |
$28.00 |
With broccoli rabe, grapes and pine nuts |
| Grilled Filet Mignon |
$33.00 |
Served with a balsamic reduction and seasonal vegetables |
| Roasted Suckling Pig |
$28.00 |
Served with a green pea puree and fresh mushrooms |
| Roasted Lamb |
$34.00 |
Chops served with saut ed potatoes with garlic and rosemary |
