Zagat

soft polenta with mixed wild mushrooms

sautée jumbo shrimp with celery roote pure and oven rosted cherry tomato in a lobster saffron vinaigrette

roasted sea scallops with poached egg, crispy cured pork chick and curly salad

baked crab cakes served with tartar sauce

baked eggplant and mozzarella gratinee with a light tomato sauce

roasted baby artichokes, with a green parsley sauce, roasted garlic, black olives and pecorino cheese

roasted sardines with vidalia onions, raisins and pine nuts in a sweet and sour sauce

parma prosciutto, served with fontina fondue over toasted country bread, truffle honey and pine nuts

fresh imported buffalo mozzarella, tomatoes, basil and olive oil

sliced beef carpaccio with homemade mustard-mayo sauce, parmesan crumbles and spicy micro arugola

ahi tuna tartar served with avocado and cucumbers

organic baby spinach salad, raw bottom mushrooms, aged tuscan pecorino in a green apple-shallots dressing

grilled calamari salad with cannellini beans, bottarga and orange powder drizzled with e.v.o.o

roasted baby beet and mache salad with haricot verts, leeks, goat cheese and walnut dressing

pear and endive salad with gorgonzola cheese and caramelized walnuts drizzled with honey

mixed green salad with cherry tomatoes, tuscan olive oil and aged balsamic vinaigrette

classic caesar salad, garlic focaccia croutons and shaved parmesan cheese

poached chilean sea bass in a white wine shallots sauce with clams, cherry tomato and savoy cabbage

pan seared salmon in a leeks-orange sauce served with sautéed escarole with capers and anchovies

braised veal shank with saffron risotto

roasted lemon flavored semi boneless corinh hen served with sauteed cannellini beans and escarole

marinated and grilled breast of chicken paillard, served with sauteed spinach and gold roasted garlic

pan seared double cut pork chop in an apple speck sauce served with gorgonzola flavored mashed potato

grilled filet mignon in a red wine reduction sauce served with sautée spinach and golden raisin

grilled lamb chop drizzled with tuscan olive oil served with rosemary flavored roasted potato

pounded and breaded veal chop topped with arugula and fresh tomatoes milanese style

wide ribbon pasta "pappardelle" in a pink tomato sauce with melted mozzarella cheese and basil

small rigatoni pasta in a italian sausage ragout with black summer truffle

thick spaghetti pasta “bucatini” with onions, bacon and tomato sauce amatriciana style

tagliatelle pasta with bolognese sauce

imported sheep ricotta and spinach filled ravioli in a butter-sage-tomato sauce

spaghetti with clams, roasted garlic and white wine

penne in a spicy tomato sauce

veal filled ravioli in a cream marsala wine sauce topped with toasted walnuts and marjoram

thin tagliolini pasta in a lemon sauce with roasted asparagus tips and lump crab meat

homemade tortelli pasta filled with pumpkin and fruit mustard in a butter, sage and parmesan sauce

potato and red beets dumpling gnocchi with baby spinach, toasted almonds overt a goat cheese sauce

classic meat and cheese lasagna prepared emiliana style

homemade spaghetti chitarra style in a spicy tomato sauce with clams, calamari and shrimp

little shell "orecchiette" in a olive oil sauce, crispy salami, roasted cauliflowers and tomato breadcrumbs

wide hand cutted whole weat fazzoletti with wild mushrooms, white truffle oil and black cabbage

large ricotta cavatelli in a lamb ragout with meatballs and aged pecorino cheese

risotto with mixed vegetables

garganelli with garlic, sauteed shrimp and medallions of fried zucchini in a reduction of balsamic vinegar

ravioli marco polo filled with fresh tuna in a light tomato sauce with shaved pecorino cheese

spaghetti remi prepared al dente, sauteed with ovendried tomatoes, garlic and hot pepper

seared tuna medium rare, seasoned with poppy seeds, roasted mixed vegetables and a balsamic reduction

venetian style calf liver sauteed with onions, served on polenta

warm soft chocolate cake with vanilla ice cream

creme brulee

lady fingers dipped in espresso with mascarpone cheese

white chocolate mousse flavored with amaretto di saronno

warm soft ricotta cake filled with sour cherry topped with almond gelato

white semifreddo with candied fruit, and hazelnut nougat served with a sicilian pistachio sauce

vanilla panna cotta with a mango heart and fresh berries

plate of assorted cookies and sweets

assortment of mixed berries, served plain or with choice of whipped cream or gelato

daily selection of homemade sorbets /or/ ice cream