Late Winter/Spring 2026
Starters
- Platter rustico – cured Italian meats, parmigiano, olives, eggplant, crudo
- Carpaccio of prime beef crudo, rucola, parmigiano, capers, lemon oil
- Fritto misto – fried calamari, prawns and artichokes, aioli, cherry peppers
- Insalate caprino arugula, warm bucheron, roasted beets, pistacchio, vinaigrette
- Caesar salad tableside, white anchovy, garlic, citrus, red romaine, Pecorino, crouton
- Truffle burrata – roasted tomatoes, basil, EVOO, bruschetta, kalamata olive spread
- Fresh cavatelli pasta with charred corn, guanciale, parmigiano, cacio y’ pepe
- Bucatini pasta creamy carbonara, peas, guanciale, aged parmesan
- Fresh rigatoni pasta with house made spicy sausage ragu, fresh peas, ricotta
- Fresh veal agnolotti pasta with a spicy vodka sauce, basil, pecorino
- Fresh spaghetti with manilla clams, pancetta, hot chillies, parsley, vermouth
- Caprese- heirloom beef steak tomato, French endive, gorgonzola, pancetta, balsamic glaze
Main Course
- 12 hour braised beef short ribs – organic grass fed beef short ribs braised in red wine, mushrooms, thyme, garlic and tomato
- Roast lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed French bean salad
- 12 hour braised beef short ribs – organic grass fed beef short ribs braised in red wine, mushrooms, thyme, garlic and tomato
- Roast lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed French bean salad
- Roman style Branzino – delicate white fish stuffed with lemon, herb and seasoning roasted and served with saffron Yukon potatoes and steamed lemon spinach
- 10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree
- Roman style Branzino – delicate white fish stuffed with lemon, herb and seasoning roasted and served with saffron Yukon potatoes and steamed lemon spinach
- 10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree
- Melanzane – thin crisp eggplant cutlets layered with smoked mozzarella, spicy marinara sauce and herbed ricotta cheese
- Chicken Capricciosa – thinly pounded pan breaded chicken breast, bufala mozzarella, campari tomatoes, balsamico
- Bone in blackened ribeye, chive-chili butter, ginger carrots and french green beans, roasted fingerling potatoes
- Costoletta alla parmigiana – bone-in veal chop parmesan, marinara, mozz, pecorino
- Dry aged Florentine style porterhouse steak with rosemary sea salt, spinaci, roasted potatoes
- Organic wild caught grilled salmon, mustard cream, haricots verts
- Jumbo prawns served scampi style with lemon, parsley, white wine sauce, cherry tomatoes, fregola
- Home style – sheet pan lasagna layered with white bechamel, Italian sausage, herbed ricotta cheese, bufalo mozzarella and aged pecorino romano
- Florentine style grilled lamb chops with roast fennel and broccoli – saffron rice
- Pan seared black sea bass with roasted fingerling potatoes and a warm eggplant green bean salad
- Seasonal Roast Vegetables and Sides (Family Style)
Dessert: All inclusive
- Warm chocolate chip cookie sundae – chocolate gelato – chocolate sauce
- Assorted Italian cookies with citrus gelato and fresh berries
- Spumoni Italian cheesecake – strawberries – fresh cream
- Chocolate mousse cake, mascarpone cream, fresh berries
- Gelato, fresh berry, mango, pistachio, hazelnut or chocolate
- Fresh fruit berry tarte with vanilla creme center on short crust