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goat cheese and black pepper
with buffalo mozzarella and sundried tomatoes, sprinkled with basil oil and balsamic glaze (minimum two people)
Cold cuts selection with olives and parmesan cheese (minimum two people)
(Cow's milk, semi aged)
(Mild Sardinian sheep milk)
(Cow's and sheep's milk, with truffle)
(Blue vein, creamy)
(Cow's milk, aged in wine)
(Three milk, soft)
(Buffalo's and cow's milk, mild)
(Sardina style goat cheese)
(Cow's milk, milk, creamy)
(minimum two people) Assorted cheese platter with fruit, mustard and grapes
Fresh polenta filled with robiola cheese in a black truffle sauce
Thin sliced of veal topped with tuna and caper sauce
Sesame crusted tuna carpaccio with heirloom tomato and frisee
Creamy mozzarella with yellow beef tomatoes, fava beans and balsamic glaze
Stuffed sardines with frisee, baby arugola and grape tomatoes
Baked artichoke hearts topped with vegeable brunoise
Seared duck breast carpaccio with porcini mushrooms, baby arugola and shaved Parmigiano cheese
Frisee, poached pear, gorgonzola cheese, walnuts and fig syrup
Mesclun, tomatoes, carrots, fennel, balsamic dressing
Buffalo mozzarella, vine tomatoes and fresh basil
Red beets, fava beans and goat cheese, served with mache in a cheese basket
Mixed greens with apples, grapes and sliced chicken breast in a mustard dressing
Baby arugola, oven dried tomatoes and shaved pecorino (sheep milk cheese), with a sundried tomato vinaigrette
Ricotta gnocchi in a creamy black truffle and chive sauce
Veal canelloni baked in a pink sauce
Candy shaped ravioli filled with prosciutto in a creamy wild mushroom sauce
Penne baked with fresh tomato, Porcini mushrooms and Parmigiano cheese
Red beet pasta spirals in a spinach and gorgonzola sauce
Baked crepes filled with radiccio, Asiago cheese and walnuts
Herb crusted salmon with roasted eggplant
Grilled jumbo shrimp with peperonata and pesto sauce
Seared fillet of tilapia with sun-dried tomato puree and zucchini stew
Sea scallops wrapped in smoked prosciutto with sauteed spinach and white wine sauce
Braised boneless short ribs of beef with a pan seared potato and rosemary cake
Thin sausage spiral in a white wine sauce with grilled polenta and braised endive
Breast of chicken filled with smoked mozzarella in plum tomato and artichoke sauce
Veal topped with Italian eggplant and soft pecorino cheese
Lamb shank in its own cooking sauce with fresh white polenta
Limoncello mousse with fresh raspberry and raspberry sauce
Pistachio panna cotta with chocolate sauce
Fresh strawberries topped with mascarpone cream
Almond savarin served warm with pear Williams ice cream
Chocolate salami Venetian style
| suggest dessert wine; Dindarello, Maculan (Veneto)
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