Gli Antipasti

Calamari dorati 15.00
Golden fried calamari

Polipo alla Griglia 17.50
Grilled octopus served grilled baby romaine and tomatoes, light basil dressing.

Zuppeta di Cozze e Polipo 16.50
Mussels and Octopus sautéed with cherry tomato and basil served with Sardinian flat bread.

Burrata 17.00:
Burrata cheese served with marinated artichokes, roasted peppers and olives.

Involtini di Melanzane 15.00
Eggplant rolls, filled with burrata and ricotta cheese served over marinara sauce

Calzoncini fritti 15.00
Small fried calzones, filled with ricotta and goat cheese, with fresh tomato sauce and basil.

Carpaccio di Manzo 16.00
Beef carpaccio served with mushrooms, cherry tomatoes, arugula & parmesan.

Mozzarella di bufala e prosciutto 16.50
Buffalo mozzarella with prosciutto di Parma, fresh tomato & basil.

Carpaccio di Tonno 16.50
Tuna carpaccio with celery root and black summer truffles.

Le insalate

Insalata Riccia 13.50
Frisse, cucumbers, hearts of palm, avocado, feta cheese lemon dressing

Insalata Dulcamara 9.50
Endive, arugula and radicchio salad with balsamic dressing.

Cestino di parmigiano 13.50
Mesculin lettuce, cherry tomatoes in a parmesan cheese basket.

Rucola, nocciole e gorgonzola 14.50
Arugula, hazelnuts, gorgonzola and caramelized pears.

Insalata di rape 13.00
Red beets, golden beets, turnips and goat cheese.

Avocado e carciofini 16.00
Avocado and baby artichokes with shaved parmesan cheese in an olive oil lemon.

Paste Secche – Dry premium grain pasta

Mafaldine con Pomodorini 19.00:
Ruffled fettuccine with cherry tomato sauce, basil and buffala ricotta cheese.

Penne all'Astice 22.00
Penne served with pieces of lobster in a brandy bisque lobster sauce.

Orecchiette con Salsiccia 20.50
Orecchiette with sweet pork sausage, baby artichokes, fresh herbs, garlic and olive oil sauce.

Linguine alle vongole veraci 22.00
Linguine with baby clams, parsley, garlic, white wine and olive oil.

Risotto ai Porcini 23.00
Porcini mushrooms risotto

Paste Fresche – Fresh home made pasta

Pappardelle all'Anatra 21.50
Pappardelle with duck ragout.

Gnocchi alla Siciliana 19.75
Potato gnocchi with eggplant, fresh tomatoes, mozzarella cheese light tomato sauce.

Fettuccine alla Bolognese 19.75
Fettuccine with beef ragout.

Tagliolini funghi e Speck 22.00
Tagliolini with porcini mushrooms, light cream sauce, wrapped with thin slices of smoked prosciutto.

Lasagne all'Emiliana 20.00
Traditional lasagna with béchamel and Bolognese sauce.

Pici Cacio e Pepe 19.75
Thick fresh spaghetti with black pepper, pecorino cheese and olive oil, served in a cheese basket.

Maltagliati alla Genovese 21.00
Uneven cuts of pasta with veal onion ragout.

Ravioli di ricotta 21.00
Spinach and ricotta raviolis with ham, green peas in a cream sauce.

I Pesci

Branzino alla griglia 32.00
Grilled fillet of Branzino (Mediterranean Sea Bass) served with vegetables.

Pesce Spada in Padella 29.50
Pan seared fillet of Swordfish with spiced marinated olives, fresh tomato sauce with sautéed mixed vegetables.

Filetto di Salmone 28.50
Sautéed fillet of Salmon with cherry tomatoes, caper berries, lemon and white wine served with mixed vegetables.

Orata al Sale 32.00
Oven baked Sea-brim in a fresh herbs wine sauce, served with spinach and potatoes.

Le Carni

Bistecca di Manzo alla griglia 38.50
16 oz. Angus shell steak grilled served with roasted potatoes with rosemary and vegetables.

Battuta di Vitello alla Milanese 28.75
Classic veal cutlet topped with arugula, tomatoes and red onion salad.

Costicine di bue al balsamico 31.50
Beef short ribs slow braised in aged balsamic vinegar served with mashed potatoes.

Galetto alla Griglia 25.00
Marinated and grilled semi boneless Baby Chicken, served over mix vegetables in a light mustard sauce.

Fileto di maiale 26.50
Pan seared pork tenderloin, layered with crispy slices of potatoes served over mushroom sauce.

I Contorni

Sautéed broccoli rape in a garlic and oiL 7.00

Sautéed Spinach in a garlic and oiL 6.50

Sautéed mixed vegetables in a garlic and oiL 6.00

Roasted potatoes with rosemarY 5.00

Mashed PotatoeS 5.00

 

Chef di cucina: Gennaro Mazzella di Bosco

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