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smoked salmon with carrot and cucumber salad
Scamorza ravioli with marinated tomatoes and fresh basil
Roasted rack of lamb with rosemary, black olives and red wine
Lobster salad with cherry tomatoes, string beans and balsamic vinaigrette
Turban of eggplant with ricotta cheese, vegetables and sautéed fresh tomato
Sautéed calamari and artichokes over fresh radicchio salad
Frisée salad with oven roasted red beets, gorgonzola cheese and walnuts
Mozzarella with oven dried red tomatoes, yellow tomatoes and fried sweet basil
Slowly roasted rabbit with parsley sauce and grilled polenta
Baby spinach salad with crispy pancetta, toasted almond and country mustard dressing
Borlotti beans and mushrooms soup
Squid ink tagliolini with bay scallops and sea urchin
Homemade spaghetti with jumbo lump crab meat, tomatoes and black olives
Seafood ravioli with creamy pesto sauce and fresh tomato
Pumpkin ravioli "Mantua" style with Parmigiano cheese
Veal, raisin and amaretto cookies filled ravioli with sage, butter and pancetta
"Strangled Priest" pasta with duck ragout and black Gaeta olives
Potato gnocchi with smoked prosciutto and porcini mushrooms
Rigatoni with small lamb meat balls, green olives, tomato and Sardinian pecorino
Sesame coated seared salmon with horseradish sour cream and spinach
Pan seared sea bass with string beans and Chardonnay sauce
Sautéed tilapia with broccolini and lemon herb sauce
Jumbo fresh water prawns with chickpea purée and rosemary olive oil
Roasted baby chicken scented with rosemary served with broccoli rabe
Veal tenderloin medallions coated with breadcrumbs and capers with Parmigiano fondue
Grilled skirt steak with asparagus and mushroom truffle sauce
Braised lamb shank with white polenta au gratin
Mixed green salad with shaved parmigiano and house dressing
Botlotti beans and mushrooms soup
Ricotta and goat cheese green ravioli with eggplant-tomato sauce
Pan seared arctic char with basil mashed potatoes and mixed peppers
Roasted pork loin with Savoy cabbage and apples
Chocolate bonnet with fresh berries sauce
Ice cream and sorbets selection
Sautéed mussels with white wine, parsley, fresh tomatoes and garlic croutons
Turban of eggplant with ricotta cheese, vegetables and sautéed fresh tomatoes
Grilled chicken salad with tomatoes, arugola and balsamic vinegar dressing
Romaine salad with tuna, black Gaeta olives, string beans and citrus dressing
Frisee salad with roasted red beets fresh goat cheese and walnuts
Mozzarella with greens, yellow tomatoes and fried sweet basil
Veal filled ravioli with nut-brown butter infused with sage and pancetta
Home made spaghetti with tomato and basil
Risotto with mixed vegetables and Parmigiano cheese
Pumpkin ravioli with butter and sage
Home made lasagna with "Bolognese style" ragout and Parmigiano cheese
Pan seared scallops over a salad of asparagus, avocado, cherry tomatoes and red onions
Breaded chicken cutlet Milanese style with baby arugula and tomatoes
Jumbo fresh water prawns with grilled vegetables and rosemary olive oil
Grilled salmon with cucumbers, black olives, chives, and fresh peppers
Pan seared sea bass with artichokes, cherry tomatoes and Pinot Grigio sauce
with mascarpone and savoiardi cookies
Ricotta cheesecake with fresh berries sauce
Bittersweet chocolate mousse
Cherry panna cotta with sour cherry sauce
Cocoa semifreddo with fresh berries
Ice cream and sorbet selection
Mixed greenn salad with shaved parmigiano and house dressing | or
Borlotti beans and mushrooms soup | * * *
Ricotta and goat cheese green ravioli with eggplant-tomato sauce | or
Pan seared artic char with basil mashed potatoes and mixed peppers | or
Roasted pork loin with Savoy cabbage and apples | * * *
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