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 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 with 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 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 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 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 , poultry seafood, shellfish and eggs may increase your risk of foodborne illness*