—  Carpaccio Di Vitello —
Veal Tenderloin carpaccio in a lemon truffle dressing, with mixed pickled mushrooms, mache & shaved truffle cheese.
$33

—  Carciofi Alla Romana  —
Baked artichokes with olive oil, garlic & rosemary
$25

—  Insalata Piemontese  —
Fresh greens, pear, walnuts, truffle oil, lemon & truffle cheese
$24

— Insalata Bianca —
Hearts of palm, endive, fennel, mushrooms, artichokes, Parmigiano cheese & lemon dressing
$25

—  Insalata Di Barbabietole  —
Red beet salad with mâché, asparagus, orange segments, chopped pistachios, shaved ricotta & balsamic dressing
$24

—  Fagiolata Con Gamberetti  —
Brazed butter beans with grilled shrimp & smoked pancetta
$29

—  Guazzetto Alla Lagunare  —
Venetian style sautéed shellfish (shrimp, baby cuttlefish & sea scallops) in a savory tomato & white wine sauce
$32

—  Crespelle Fiorentina  —
Eggplant filled with ricotta cheese & spinach, baked in a pink sauce
$24

—  Tartufella Alla Piastra  —
Seared truffled goat cheese on a bed of baby arugula, shaved pears, seedless grapes & toasted almond flakes in a lemon-truffle dressing
$29

—  Vellutata Di Aragosta  —
Lobster bisque finished with basil oil.
$19

—  Caprese Di Bufala  —
Buffalo mozzarella, fresh tomato & roasted red peppers with basil-oil and balsamic glaze
$25

—  Paccheri In Salsa Affumicata  —
Jumbo maccheroni, baby eggplant, plum tomatoes, smoked mozzarella
$32

—  Fetuccine Al Ragu Di Vitello  —
Homemade fettuccine in a ragout of veal, flavored with sage
$33

—  Gnocchi Alla Piemontese  —
Homemade gnocchi, sautéed in a meat sauce with a touch of cream.
$32

— Tagliolini Cacio Pepe  —
Tagliolini, sautéed in a light butter sauce with julienne zucchini, fresh cracked black pepper & Pecorino cheese
$30

—  Linguine All’ Ammiraglia  —
Linguine with shrimp, grouper, cuttlefish, mussels, and clams in a lobster sauce
$42

—  Spaghetti Alle Vongole  —
Spaghetti in a Manilla clams sauce
$42

—  Tagliatelle Integrali  —
Homemade whole wheat tagliatelle, basil & fresh tomato, chili pepper & garlic.
$30

—  Rigatoni Cipullo —
Rigatoni with ground sweet sausages, prosciutto & a touch of cream
$30

— Raviolacci  —
Homemade large ravioli with a delicate veal filling, in a ragout of wild mushrooms & Montasio cheese
$32

—  Tortelli In Salsa Tartufata  —
Homemade ravioli filled with wild mushrooms, spinach & fontina cheese in a light truffle sauce
$35
 

—  San Pietro Alle Mandorle  —
Almond crusted fillet of John Dory in a martini sauce, served with sautéed spinach
$41

—  Branzino Alla Mediterranea  —
Fillet of Mediterranean Sea Bass with artichokes, grape tomatoes, cerignola olives & pearl onions
$43

—  Sogliola Al Prosecco  —
Lemon Sole in a Prosecco wine and chive sauce with saffron mashed potatoes.
$41

—  Gamberoni Con Couscous  —
Jumbo shrimp sautéed in a lemon-ginger sauce, served with warm couscous
$43

—  Cernia Al Timo  —
Fillet of Grouper in a roasted lemon & thyme sauce, with baby zucchini and sweet cherry peppers
$39

—  Salmone Al Rafano  —
Horseradish crusted salmon served over sautéed spinach, with a red pepper sauce
$40

—  Fegatini Al Balsamico  —
Chicken livers sautéed in a balsamic sauce with baby carrots & pearl onions
$28

—  Pollo Tartufato  —
Chicken breast in a black truffle sauce with roasted butternut squash and brussels sprouts
$35

—  Pollo Scarpariello  —
Chunks of chicken (on the bone) sautéed with white wine, rosemary & garlic
$34

—  Carre D’Agnello  —
Roasted rack of lamb in a thyme sauce with baby vegetables & basil whipped potatoes
$47

—  La Milanese  —
Breaded veal cutlet topped with chopped arugula & marinated plum tomatoes
$38

—  Vitello Alla Parmigiana  —
Breaded veal topped with a tomato sauce & melting cheese
$36

—  Vitello Martini  —
Veal encrusted in parmigiano, sautéed with white wine & lemon
$36

—  Vitello Al Prosciutto  —
Veal tenderloin wrapped in prosciutto, a white wine sauce with fresh spinach, fingerling potatoes & oyster mushrooms
$44

—  Tegamino Di Pollo  —
Chunks of boneless chicken, pan-roasted with garlic, rosemary, artichokes, mushrooms & peppers.
$35

—  Coniglio Alla Cacciatora  —
Chunks of rabbit cooked with white wine, tomato sauce, fresh herbs, pearl onions and oyster mushrooms, served with fresh polenta.
$43

—  Anatra Al Timo  —
Pan seared breast of duck in a thyme sauce with chiodini mushrooms, asparagus, baby carrots & fingerling potatoes
$45