SUMMER 2020 DINNER MENU
APPETIZERS
Arugula Pear Salad 18 fennel and shaved parmesan in a lemon vinaigrette
Italian Wedge Salad 22 iceberg lettuce, gorgonzola and apple-smoked bacon, red wine vinaigrette
Eggplant Parmigiana 25
Grilled Shrimps and Scallops 28 crabmeat and black truffle sauce
Mussels 25 fresh tomatoes and cannellini beans
Grilled Octopus 25 roasted peppers capers and mixed shelling beans in a light tomato sauce
Roasted Artichokes 25 grilled mozzarella and grilled shrimps
Mediterranean Red Shrimp Carpaccio 28 with olive oil, lemon, pickled ginger and fresh artichoke salad
Beef Carpaccio 28 with arugula, parmesan, winter black truffles and balsamic vinegar
Vitello Tonnato 28 thinly sliced veal with tuna sauce and capers
PASTA
Linguini with Seafood 38 scallops, shrimps, mussels, clams in a spicy tomato sauce
Black homemade Linguini (squid ink linguini) 32 calamari, clams, mussels & roasted peppers
Spaghetti Cacio E pepe 26 cracked black pepper and melted pecorino romano cheese
Chestnut Fettuccine 26 broccoli rabe and melted fresh sheep’s milk ricotta
Orecchiette with Lamb 28 lamb ragu, bell peppers and fresh tomato sauce
Paccheri Genovese 28 slow cooked beef and red onion ragu
Veal Tortelloni 28 black truffle and veal jus
Spaghetti Trapanese 25 five types of crushed nuts in a spicy tomato sauce with pecorino cheese
Pappardelle Sistina 26 veal Bolognese with wild mushrooms
Wild Mushroom Ravioli 28 light cream sauce & black truffles
RISOTO
Risotto with Porcini & Winter Black Truffles 35
Risotto with Radiccio, Bacon, Shrimps & Spicy Provolone Cheese 32
SECOND COURSE
Grilled Wild Salmon 45 arugula, crab meat and lime wedges
Wild Mediterranean Snapper 45 pistachio crusted, with lemon and spinach
Organic free-range Chicken and Sausage 38 roast chicken with pork sausage, pickled hot cherry peppers and garlic
Chicken Meatballs 38 fresh tomato sauce and mixed beans
Veal Chop Milanese 52 lightly breaded, pounded veal chop with arugula and tomatoes
Veal Scaloppini 38 with lemon sauce, prosciutto di Parma, fresh tomatoes & Gaeta olives
Grilled Veal Chop 50 mixed vegetable gratin and veal jus
Grilled Colorado Rack of Lamb 45 With eggplant puree and homemade yogurt
Berkshire Pork Chop 42 with Brussels sprouts, bacon & green apple puree
White Wine Braised Rabbit 38 served with parsnip puree
*Consuming raw or undercooked meats, poultry seafood, shellfish and eggs may increase your risk of foodborne illness*