Dinner


Insalate  salads

aragosta   (market price)
steamed lobster out of the shell served over microgreens with lemon olive oil

rucola   12
arugula with orange, fennel & wine cured olives in a light vinaigrette

mista   11
organic greens, cucumber and tomato

mozzarella di bufala   16
fresh buffalo mozzarella with tomatoes and basil


Antipasti  appetizers

calamari fritti   12
fried calamari with crisp sage leaves

carciofi croccanti   14
crispy artichokes with parmigiano and parsley

gamberoni   15
sautéed spicy jumbo shrimp

polpettine di carne   11
homemade meatballs with roasted tomato sauce and fresh basil

arancini   11
lemon rice balls, hand rolled and filled with buffala ricotta,
then fried to a golden crust

vongole   14
sautéed clams with garlic, parsley and white wine


Primi  pasta

paccheri bolognese   16
ribbed pasta with classic bolognese sauce and parmigiano

linguine vongole   17
linguini with fresh clams, olive oil and white wine

pappardelle ragu d’agnello   19
ribbon pasta with heritage foods braised lamb & black olives with a touch of pecorino

gnocchi   18
handmade potato pasta in creamy robiola sauce and speck

agnolotti di spinaci   17
homemade pasta filled with spinach and buffalo ricotta in a tomato sauce sprinkled with parmigiano


Secondi  mains

spada   21
sautéed swordfish served with fresh mint, capers and tomato olive salad

branzino alla griglia   32
grilled imported sea bass with greenmarket vegetables

pollo ruspante al limone   22
heritage foods free range chicken roasted in a light cream lemon sauce, served with sautéed greenmarket vegetables

agnello   24
sautéed lamb chops served with roasted potatoes and broccoli rabe

zuppa di pesce   32
fisherman’s stew, baked under a flatbread crust with mussels, clams, calamari,
scallops and shrimp in a light tomato broth

tagliata di manzo   26
grilled ribeye steak & arugula salad

aragosta   market price
whole lobster roasted with lemon & olive oil and served with mesclun

tagliata di tonno   27
grilled and sliced tuna steak served rare over a bed of arugula and tomato salad