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A selection from the Chef's buffet of seasonal vegetables
Artichokes
Littleneck clams and mussels in a light aromatic broth
Mozarella caprese with pepper or tomato
Slivers of cured beef with arugola, oil and lemon
Prosciutto with fruits of the season
Baby string beans with mixed peppers and mushrooms
Grilled mozzarella, prosciutto and endive
Thinly sliced veal with mustard sauce and radicchio
Mushroom salad with shaved parmigiano and fennel
Thin slices of raw filet beef with a simple garnish
Country Minestrone
Soup of the day
Broccoli and fresh tomato and olives
Olives, capers and fresh tomato
A sauce of fresh vegetables
A sauce of clams and mussels
Mixed fresh seafood
A mushroom, tomato, meat sauce
Rice and mixed fresh seafood
With shrimp, fresh tomato and sepia
Fresh tomato and basil
A blend of basil, pine nuts, garlic and parmesan cheese
Spinach dumplings
A pulia pasta speciality
A mixed cheese sauce with slivers of cured beef
Rice blended with fresh spinach and asparagus
A seafood combination grilled or steamed in a light tomato broth
Filet of Sole
Fried in Virgin Olive Oil
Grilled shrimp with fresh herbs
The Chef's selection from the daily market
Veal chop with black truffles and puric of wild mushrooms
Veal with lemon and capers
Breaded Veal Chop with tomato mozzarella and Arugula
Veal medallions sauteed with imported mushrooms
Calf's liver or sweet bread
Veal Kidney with sausage
Veal with sliced prosciutto, peas and sage
Boneless half chicken with prosciutto and herbs
Breast of chicken with truffles and fontina cheese
Pieces of chicken with balsamic vinegar, fresh rosemary and garlic
Veal chop with sage and artichoke
with fresh herbs
Sirloin sliced with rosemary, garlic and spinach
Mix peppers/fresh tomatoes
Chicken with mixed wild mushrooms
Veal with mushrooms
(Ask your waiter)
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