Antipasti - Appetizers
BURRATA CON PESCHE
20.50Burrata with Fresh peaches in age balsamic vinegar
CARPACCIO DI PESCE SPADA
23.50Swordfish carpaccio with sliced fennel, black olives and oranges in oregano-extra virgin olives oil dressing
FIORI DI ZUCCA RIPIENI CON MOZZARELLA E POMODORI FRESHI
18.00Fried zucchini flowers filled with fresh mozzarella, basil and fresh tomatoes
FRITTURA MISTA
23.50Fried calamari and zucchini served with marinara sauce
INSALATA DI MARE
25.00Clams, shrimp, mussels and calamari salad with giardiniera in lemon and extra virgin olive oil
INSALATA ESOTICA
22.50Baby greens with lobster, avocado and hearts of palm in lite Dijon mustard sauce with homemade croutons
INSALATA MISTA
16.75Mixed greens with onions, tomatoes, carrots and cucumbers in house dressing
PEPERONE ROSSO RIPIENO
19.50Baked red pepper filled with veal, mixed vegetables, pine nuts, sweet sausage and provolone cheese drizzled with aged balsamic vinegar
Primi Piatti - Pasta Dishes
CANNELLONI RIPIENI DI RAGU DI CARCIOFI E SALSICCIA
33.00Swiss chard infused cannelloni filled with artichokes and sweet sausage ragu drizzled with Besciamella
LASAGNE AL FORNO
34.00Layers of homemade pasta filled with meat and parmesan cheese in lite pink sauce
PAPPARDELLE CON BURRATA, ZUCCHINE E GAMBERETTI
33.00Pappardelle with burrata, zucchini and shrimp in pesto sauce
PASTA ALLA CHITARRA AL POMODORO E BASILICO
28.00Spaghetti prepared with fresh tomatoes and bail
PENNE ALLA NORMA
28.50Penne with eggplant in onions-garlic- plum tomato sauce topped with ricotta Salata
RISOTTO ALLA PESCATORE
35.00Risotto with shrimp, calamari, mussels and scallops
Secondi Piatti - Entrées
COSTOLETTA DI VITELLO ALLA VALDOSTANA
63.00Veal chop filled with prosciutto cotto and fontina cheese in a light brown sauce
FILETTO DI BRANZINO CON CAPONATINA LEGGERA
45.00Fillet of Mediterranean branzino sauteed with zucchini, eggplant, potatoes, sweet peppers and cherry tomatoes
OSSOBUCO D' AGNELLO CON TAGLIOLINI
44.00Braised lamb shank served with homemade tagliolini
PETTI DI POLLO ALLA CARDINALE
36.00Chicken scaloppine topped with eggplant, Parma prosciutto, mozzarella, roasted peppers in a lite demi-glaze with mushrooms
Dolci - Desserts
FRUTTI DI BOSCO
17.00Short pastry base filled with chantilly cream topped with blackberries, blueberries, raspberries, red currants and strawberries
PROFITEROLES
17.00Cream puffs filled with vanilla cream and enrobed in chocolate
TIRAMISU
17.50Homemade layers of mascarpone cream on espresso and vermouth drenched ladyfingers dusted with cocoa powder
TORTA AL LIMONCELLO E MASCARPONE
16.50Sponge caked filled with limoncello mascarpone cream
TORTA DI CAPPUCCINO
17.00Alternating layers of espresso drenched chocolate sponge cake and coffee cream, decorated with cocoa powder
