Zagat

with cherry tomatoes, carrots and balsamic dressing

with cucumber and wasabi tobikko, soy-mango vinaigrette

with parmesan cheese, arugula, hearts of palm and lemon dressing

on a bed of mix greens and vegetables in shallot vinaigrette dressing

with melon

with fresh basil, sliced tomatoes and extra virgin olive oil

tossed with anchovy dressing, focaccia croutons and shaved parmesan cheese

with green string beans, pears and aged ricotta cheese from campania

tossed with parmesan cheese, pine nut and lemon dressing

with parmesan cheese

with basil pesto

served with spicy tomato sauce

with tartar sauce and baby spinach salad

with rice, milanese style

with julienne garden vegetables in garlic and oil with fresh herbs

served with spicy tomato sauce

“cavatelli” garlic oil & broccoli rabe and sausage

with salmon, asparagus and vodka-tomato cream sauce

with baby manila clams

with lobster, wild mushrooms, cherry tomatoes and lobster reduction

with champignon mushroom sauce

tossed with chicken, fresh garden vegetables and pecorino cheese in light tomato sauce

filled with ricotta cheese and spinach tossed with mozzarella, thyme and fresh tomatoes

with eggplant, fresh tomatoes, basil and salted ricotta cheese

pasta with mozzarella cheese and fresh basil tomato cream sauce

with black truffle and rosemary veal sauce

with shrimp, squid, scallops in light tomato sauce

with marsala wine, mushrooms and seasonal vegetables

served with saffron risotto and herb gremolata

with sautéed spinach and gratinated semolina gnocchi

with vegetables, red bliss potato and chanterelle herbs demiglace

with roasted garlic crusted, potatoes and fried artichokes

served with roasted potatoes and broccoli rabe

with arugula, garlic roasted potato and rosemary oil

grilled fresh mediterranean sea-bass served with vegetables caponata

crusted with herbs and black pepper, served with sauteed seasonal vegetables and light soy sauce

with rosemary and crispy prosciutto

with garlic and olive oil

custard with blackberries

with creme anglaise sauce

with vanilla ice cream

filled with fresh strawberries and pastry cream

with vanilla ice cream and raspberry sauce

with vanilla ice cream and crème anglaise sauce

with moscato wine

with lemon sorbet

served with mango sorbet

asparagus, hearts of palm, avocado, corn, tomatoes and olives tossed with a tangy anchovy dressing

in a light spicy tomato sauce, garlic and white wine

with meat sauce

with smoke mozzarella and spinach

with black truffle, rosemary veal sauce

thinly pounded and breaded served with marinated tomatoes and basil

served with saffron risotto and herb gremolata

with chicken and tomato sauce

with herb-butter served with vegetables and potatoes

served with cucumber salad and joe stone’s crab sauce

with arugula, garlic roasted potato and rosemary oil

with cherry tomatoes, carrots and balsamic dressing

with cucumber and wasabi tobikko, soy-mango vinaigrette

with parmesan cheese, arugula, hearts of palm and lemon dressing

on a bed of mix greens and vegetables in shallot vinaigrette dressing

with fresh basil, sliced tomatoes and extra virgin olive oil

tossed with anchovy dressing, focaccia croutons and shaved parmesan cheese

with green string beans, pears and aged ricotta cheese from campania

tossed with parmesan cheese, pine nut and lemon dressing

with parmesan cheese

with basil pesto

served with spicy tomato sauce

with tartar sauce and baby spinach salad

with rice, milanese style

with julienne garden vegetables in garlic and oil with fresh herbs

served with spicy tomato sauce

“cavatelli” garlic oil & broccoli rabe and sausage

with salmon, asparagus and vodka-tomato cream sauce

with baby manila clams

with lobster, wild mushrooms, cherry tomatoes and lobster reduction

with champignon mushroom sauce

tossed with chicken, fresh garden vegetables and pecorino cheese in light tomato sauce

with ricotta cheese and spinach tossed with mozzarella, thyme and fresh tomatoes

with eggplant, fresh tomatoes, basil and salted ricotta cheese

with mozzarella cheese and fresh basil tomato cream sauce

with black truffle and rosemary veal sauce

with shrimp, squid, scallops in light tomato sauce

with marsala wine, mushrooms and seasonal vegetables

served with saffron risotto and herb gremolata

with sautéed spinach and gratinated semolina gnocchi

with vegetables, red bliss potato and red wine sauce

with roasted garlic crusted, potatoes and fried artichokes

served with roasted potatoes and broccoli rabe

with arugula, garlic roasted potato and rosemary oil

grilled fresh mediterranean sea-bass served with vegetables caponata

crusted with herbs and black pepper, served with sauteed seasonal vegetables and light soy sauce

with rosemary and crispy prosciutto

with garlic and olive oil