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Italian Cheeses and/or Cured Meats
| Pecorino di Fossa | Sotto Fieno | Sotto Cenere al tartufo | Pecorino Ubriaco | Robiola | Taleggio
| Mortadella | Salame Genoa | Prosciutto di parma | Lonza | Soppressata | Speck
The Eggplant Parmesan, traditional and revisited
Buffalo Mozzarella Medley: fried, raw, liquid and Italian ice with chopped tomatoes & drizzled basil
Warm green pea and ginger puree, tempura mussels, coconut foam
Three fish with one fava – trio of fish tartar over fresh fava purée
Duck breast carpaccio topped with bitter greens, garnished with candied oranges
Salvatore’s less-than-traditional Caesar Salad
Penne pasta with tomato & melted mozzarella, basil oil
Homemade ricotta ravioli, pecorino & fava
Crispy vegetable lasagna with smoked Calabrian ricotta
Risotto with shrimp carpaccio, freshly squeezed apple, fennel & lemon juice
Saffron fettuccine, vanilla flavored candied tomatoes, whipped cod velouté
Pappadelle with pork rib ragù over drunken broccoli purée, grated pecorino Romano
Roasted Atlantic cod, white chocolate sauce, asparagus
Sea bream in sea salt crust, eggplant “in carrozza” candied tomatoes with mixed herbs
Sliced Ribeye, hazelnut- buttered Brussels sprouts, red wine sauce
Chicken: stuffed breast, crispy leg with potato purée, Swiss chard, side of ketchup sorbet
Sweet Caprese: mozzarella gelato, basil sorbet, tomato coulis
Chilled peach puree, cheese tart topped with beer ice cream, sesame crisp
Passion fruit panna cotta, popcorn ice cream, corn crisps
Plated Bacardi & Coke
Bitter chocolate foam, orange sorbet, campari gelatin
Tiramisù ice cream, espresso gelatin, chocolate biscotti
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