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"Ahi Tuna Carpaccio, Dungeness Crab Salad with Ginger dressing"
"Parma Prosciutto with Melon and Figs"
"Smoked Mozzarella Wrapped with Roasted Eggplant, Bell Peppers and Anchovies"
"Beef Carpaccio, Summer Truffle, Pears and Parmesan Cheese Salad"
"Heirloom Tomato, Cucumbers, Mozzarella and Bread Salad"
"Organic Baby Romaine, Parmesan Pannacotta and Ciabatta Crostino"
"Mixed Green, Roasted Bell Peppers, Grilled Eggplant and Goat Cheese"
"Mixed Baby Lettuce, Lemon Vinaigrette"
"Organic Baby Spinach, Pear and Sardinian Pecorino Cheese Salad"
"Assorted Grilled Vegetables with Shrimps"
"Vegetable Soup"
"Bread and Tomato Soup"
"Wide Noodle in a Pheasant and Morels Mushrooms Sauce"
"Pennette with Cherry Tomato, Mozzarella and Crispy Eggplant"
"Seafood Spaghetti in Papillotte"
"Spaghetti with Cured Tuna Eggs"
"Angel Hair Pasta Fresh Tomato and Basil"
"Our Famous Pumpkin Tortelloni with Creamy Sage Sauce"
"Trenete Pasta with Pesto Sauce"
"Homemade Cavatelli pasta with Venison Ragout"
"Thick Spaghetti with Fresh Sardines and Wild Fennel"
"Seafood Risotto with Black Squid Ink
"Risotto Vegetable with Parmesan Cheese and Aged Balsamic Vinegar"
"Italian Style Bouillabaisse served with Garlic Bread"
"Mediterranean Stripe Bass in a White Wine Garlic Lemon Broth"
"Grilled Sausage with Sautéed Broccolini and Grilled Polenta"
"Oven Roasted Free Range Chicken, Roasted Potato and Crispy Artichokes"
"Veal Scalloppini with Chanterelle Mushrooms and Balsamic Sauce"
"Special Fish of The Day"
"Mozzarella Wrapped with Roasted Eggplant, Bell Peppers and Anchovies"
"Polenta Sandwich, Mushroom Ragu' & Cheese Fondue"
"Ahi tuna Carpaccio, Dungeness crab salad, Lemongrass-ginger dressing"
"Beef Carpaccio, Summer Truffles, Pears and Parmesan cheese Salad"
"Parma Prosciutto, Spek and Salami, Served with Fried Bread"
"Layers of Diced Heirloom Tomato, Avocado and Burrata Cheese Served in a Martini glass with Micro Purple Basil, Balsamic Jelly and Olive Oil"
"Medley of Organic Baby Vegetables, Micro Greens and Goat cheese"
"Organic Baby Romaine, Parmesan Panacotta and Ciabatta Crostino"
"Organic Baby Spinach, Pears and Sardinian Pecorino Cheese Salad"
"Wide Noodle in a Pheasant and Morel Mushrooms, Sauce"
"Home made Cavatelli pasta with Venison Ragout"
"Our Famous Pumpkin Tortelloni, Creamy Sage Sauce"
"Trenette Pasta with Pesto Sauce"
"Pennette Pasta with Cherry Tomato, Mozzarella and Crispy Eggplant"
"Risotto with Vegetable and Parmesan Cheese Served with Aged Balsamic Vinegar"
"Grilled Mediterranean Strip Bass, Extra Virgin Oil and Lemon"
"Pan Roasted Rabbit in a Sweet and Sour Sauce"
"Veal Chop Served with Morels Mushrooms and Baby Artichokes"
"Pan Roasted Piedmontese Beef Rib Eye, Aromatized with Herb Pesto, Potato Mushroom Tart"
"New Zealand Roasted Rack of Lamb, Mint Sauce and Eggplant Timbal"
"Roasted Boneless Quails Stuffed with Sausage, Grilled Polenta, Sage and Prosciutto Sauce"
(Porcini Mushrooms Soup, with Fontina Cheese Toast)
(Poached egg and Sautéed Fresh Duck Liver)
(Risotto with Parmesan and Fontina Cheese Fondue)
(Fresh Homemade Tagiolini Pasta, Butter and Parmesan Cheese)
(Filet of fluke in a white wine broth, steamed potato and artichokes)
(Roasted Baby Rack of Veal with Sautéed Mushrooms)
Grilled Marinated Boneless Quail Salad, Pears and Pecorino Cheese.
Venison Carpaccio, Gorgonzola Dressing and Mash Salad.
Wide Pappardelle with pheasant and morel mushrooms
Fettuccine with Squab Ragout
Home made Ricotta Cavatelli with Venison and Porcini Ragout
Soft Polenta with Wild Boar Stew
Buffalo Short Ribs with Organic Venere Risotto
Pan Roasted Wild Boar Chop, Dry Figs and Star Anise Sauce
Filet of Venison, Barolo Wine and Cherry Sauce
Roasted Squab, Red Cabbage and Foie Gras Sauce
Moscovy Breast of Duck, Kumquat Sauce, Celery Root Cake
Pan Roasted Rabbit in a Sicilian Sweet and Sour Sauce
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