be the first to leave a review...
Soup of the Day
combination of baby greens and “Centolire” dressing
baby artichokes and arugula with shaved parmigiano
tomatoes with spring onions, chickpeas, quinoa and basil
alle verdure, farro pasta with wild mushroom sauce
homemade pasta with three tomato sauce, basil and parmigiano
strangled priest dumplings with a chicken ragout
homemade pasta in a traditional meat sauce
preparation changes daily
grilled boneless breast over a bed of grilled seasonal vegetables
chicken breast scaloppine with prosciutto and sage served with creamy spinach
braised brisket, Tuscan style with sautéed spinach
fresh fish and shellfish stew with chickpeas, tomato and broth
fresh salmon, oven-roasted and served with sautéed broccoli rabe
fresh skate, breaded, sautéed and served with warm lentil salad
the classic preparation with romaine hearts, croutons and parmesan
breaded chicken breast served with arugula and tomato salad
grilled tuna served with artichokes in guazzetto
shrimp sautéed with white wine and garlic, served with eggplant caponata
preparation change daily
grilled hanger steak marinated, served grilled with spinach and pan-roasted potatoes
the classic, prepared tableside
artichokes prepared Roman-Jewish style with fresh fennel
baby artichokes and arugula salad with shaved parmigiano
a medley of spring beans, fave, sweet peas, beets, with frisee, rugola and goat cheese served with house vinaigrette
arugula, endive, radicchio with shaved parmigiano cheese
chicken livers sautéed with shallots and white wine, over bruschetta
eggplant parmesan with mozzarella, basil and tomato sauce
grilled wild boar sausage, served with spicy broccoli rape
dusted with Italian breadcrumbs, seasoned and baked
fried calamari and zucchini
fresh sardines grilled and served with caramelized cipollini and cauliflower
home made dumpling with roasted pears, gorgonzola cheese
home made dumpling with a veal and sage ragout
spinach and ricotta dumplings, with a chicken-vegetable Fricassee`
served with thinly sliced onions, tomato sauce and parmigiano
eggplant, pancetta and onions with tomato sauce
homemade pasta with meatballs, peas and mushrooms
homemade pasta tossed in a traditional meat sauce
black truffles, bacon and pecorino, prepared tableside
sweet & hot sausage with peas, tomatoes and a touch of cream
farro pasta with butternut squash and wild mushrooms
grilled tuna, served with artichokes in guazzetto
with spaghetti in olive oil, garlic and a touch of pink sauce
baked wild salmon, served over braised fennel and fresh dill
fish of the day, filet served with a livornese sauce of capers, olives and tomatoes
Chilean sea bass baked in parchment paper with spring vegetables
Tuscan fish and shellfish stew with a garlic and tomato sauce
(Fish of the Day) selection and preparation changes daily
sea salt-cured 3-pound organic chicken, roasted and carved tableside, served with pan-roasted potatoes and spinach
chicken breast, encrusted with parmesan, in a lemon-white wine sauce, served with baby carrots and haricot vert
grilled hanger steak, sliced, served with eggplant parmigiana
veal top round, pounded and breaded, served with wild arugula, cucumbers, cherry tomatoes
braised veal shank with vegetable fricassee and tomato sauce served over risottowith fresh herbs
organic farm raised rabbit, braised in white wine rosemary and sage, serve with Gaeta olives and broccoli rape
grilled rib eye steak, served with shallot mashed potatoes and creamy spinach gratin
Please confirm that this restaurant at this location is permanently closed...
You must login or signup to leave a review.