Summer 2020 Dinner Menu

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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* .

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