MEAT AND POULTRY COLD APPETIZERS OSSOBUCO DI VITELLO ALLA MILANESE ANTIPASTO DI SELEZIONI DI SALUMI ITALIANI ossobuco slowly cooked with tomato sauce E VERDURE DEL CARELLO and vegetables, served with saffron-scented . A selection of Italian cold cuts, accompanied with vegetables served tableside from our antipasto cart. POLLO A LA CON DEL GIORNO CARPACCIO CLASSICO DI FILETTO DI MANZO Parmesan chicken breast with tomato sauce, served Thin slices of marinated tenderloin, served with “au gratin” with cheese and our pasta of the day. mushrooms and Parmesan cheese.

POLPETTE AL SUGO E RIGATONI CARPACCIO DI POLPO, ANANAS, PEPERONCINO Meatballs cooked in tomato sauce with basil and E MISTICANZA DI LATTUGA garlic, accompanied with rigatoni pasta. Thin slices of octopus with pineapple, red chili pepper, and mixed lettuces. FILETTO DI MANZO CON SALSA GORGONZOLA E NOCI, PATATE RISSOLATE AL ROSMARINO “LA BURRATA FRESCA” E POMODORINI AL served with a nuts and Gorgonzola BALSAMICO DI MODENA E OLIO AROMATIZZATO cheese sauce, served with sautéed potatoes with AL TARTUFFO garlic and rosemary. Burrata cheese served with a cherry tomato salad, truffle-scented olive oil, and balsamic vinegar from COSTATA DI MANZO ALLA Modena. GRIGLIA PATATE GRATINATE Grilled rib eye with potatoes served “au gratin”, MOZZARELLA ALLA CAPRESE served with your choice of sauce. A harmony of tomatoes, fresh Mozzarella cheese, and basil marinated in olive oil, served with SCALLOPINA DI VITELLO homemade . AL E FUNGHI Veal medallions flambéed with Limoncello, WARM APPETIZERS accompanied with sautéed -scented MELANZANE ALLA PARMIGIANA mushrooms. Eggplant with Mozzarella and Parmesan cheeses served “au gratin” with basil-scented tomato sauce. SALADS INSALATA DI FARFALLE E POLPO FRITTURA DI PESCE ALLA VENEZIANA Farfalle pasta salad with octopus chunks marinated Breaded calamari duo in fine herbs, fried, and served in garlic, olive oil, and parsley, served with pesto. with homemade tartar sauce.

INSALATA DI FRAGOLE E FORMAGGIO DI CAPRA CON REDUZIONE BALSAMICA Mixed fine lettuces served with strawberries, goat cheese, and balsamic vinegar reduction.

INSALATA DI RUCOLA E SPINACI Arugula and spinach salad with Gorgonzola cheese, hazelnut vinaigrette, -poached pears, and caramelized pecans.

INSALATA DI CESARE Romaine lettuce with homemade Caesar dressing, topped with Parmesan cheese.

Be advised that consuming raw or undercooked food may pose a health risk. Page 1 of 2 SOUPS PASTA DI VERDURE CON BASILICO LASAGNA ALLA BOLOGNESE FATTA IN CASA Vegetable soup made with celery, carrot, zucchini, Homemade lasagne with bolognese “ragout” and “alubia” beans, and spinach, infused with basil. bechamel sauce, served “au gratin”.

VELLUTATA DI POMODORO CON QUENELLE DI RAVIOLI CASARECI CON RIPIENO DEL MOMENTO BURRATA E PESTO LEGGERO AL BASILICO Homemade ravioli filled with fresh seasonal Creamy tomato soup with Burrata cheese quenelle ingredients. Ask your waiter for today’s selection. and a light basil pesto. THE CLASSICS TORTELLINI A BRODO SUGO DI POMODORO Fresh tortellini pasta filled with meat, served “au Classic tomato sauce with fresh basil. just” broth. BOLOGNESE RISOTTI Tomato sauce with . RISOTTO AI FUNGHI PORCINI AL Creamy risotto with porcini mushrooms, white PUTTANESCA mushrooms, and Parmesan cheese. Tomato sauce with capers, black olives, anchovies, garlic, parsley, and red chili peppers. RISOTTO, MASCARPONE E SCAMPI ALLO ZAFFERANO ARRABIATA Risotto with saffron-scented Mascarpone cheese, Fresh diced tomatoes, parsley, and red chili pepper. served with grilled shrimp glazed with butter and garlic. Cream, egg yolks, panceta, pepper, and Pecorino FISH AND SEAFOOD cheese. TRANCIO DI SALMONE CON CROSTA DI MASCARPONE AL LIMONE, CROCCANTE DI MAIS, ALFREDO INSALATA DEL MOMENTO Parmesan cheese, butter, and cream. Seared salmon fillet in a lime-scented Mascarpone cheese crust, flaked corn crisps, accompanied with OUR CHEF’S SUGGESTION the salad of the day. FETTUCINI AGLIO OLIO E PEPERONCINO Fettucini pasta with garlic, olive oil, and red chili POLPO ALLA DAVIOLA pepper. Grilled octopus marinated with fine herbs and red chili pepper, served with tomato sauce, bell peppers, PAPPARDELLE ARAGOSTA FIOR and black olives. DI ZUCCA, PISELLI E POMODORO FRESCO Pappardelle pasta with lobster, zucchini blossoms, GAMBERI CON PANCETTA E RISOTTO AL BURRO peas, and tomato sauce. CON NERO DI SEPPIA E SALSA ALLO ZAFFERANO Bacon-wrapped shrimp served with risotto prepared PACCHERI ALLE VONGOLE with butter, squid’s ink, and saffron sauce. GAMBERI E POMODORINI Paccheri pasta with clams, shrimp, and cherry PESCA DEL GIORNO ALLA FIORENTINA, RAVIOLO tomatoes. RIPIENO Fresh catch of the day served on a creamy spinach CONCHIGLIONI RIPIENI sauce, accompanied with a ravioli filled with DI CARNE GRATINATE AL FORNO Ricotta cheese. Conchiglioni pasta filled with meat, served “au gratin” with Mozzarella cheese.

Be advised that consuming raw or undercooked food may pose a health risk. Page 2 of 2