fried zucchini flowers filled with fresh mozzarella, basil and fresh tomatoes
Antipasti - Appetizers
Riso Nero E Gamberi Con Avocado
black rice with tomatoes and avocado purée in ginger dressing topped with shrimps
Piatto Del Mese
Fusilli Lunghi Con Melanzane E Salsiccia Fresca
long fusilli pasta with eggplant and fresh sausage in a cherry tomato sauce
Primo Piatto - Pasta Dish
Risotto Con Funghi Shiitake E Cime Di Rape
shiitake mushrooms and broccoli rabe risotto topped with parmesan cheese
Secondi Piatti - Entrées
Costicine D’agnello Alla Calabria
grilled marinated french cut lamb chops served with sautéed artichokes hearts and mushrooms
Ossobuco Di Vitello Alla Milanese
braised veal shank served with homemade tagliolini
Trippa Alla Marinara
tripe prepared in a marinara sauce
Fegatini Di Pollo Al Marsala
chicken livers sautéed with onions and mushrooms in marsala wine sauce
Petti Di Pollo Tartufati In Crosta Di Parmigiano
parmesan crusted chicken scaloppine with white truffle oil over escarole and cannellini beans served with rosemary scented crostino
Trancio Di Branzino Su Salsa Di Pistacchi Capper Olive Nere E Pomodorini
fillet of Mediterranean sea bass sautéed with capers, cherry tomatoes and black olives with pistachio crunch
Dolci - Desserts
Torta Di Nocciole E Cioccolato
chocolate shortcrust pastry filled with hazelnut cream made with hazelnuts from Piedmont, decorated with praline hazelnuts
Torta Di Ricotta E Pistacchio
pistachio and ricotta creams separated by sponge cake, decorated with crushed pistachios and dusted with powdered sugar