RESTAURANT WEEK
2 courses Lunch Menu $30
First course
Tonnarelli cacio & pepe
Fresh tonnarelli pasta with pecorino cheese and black pepper
Mozzarella di bufala
Bufala milk mozzarella, vine tomato & basil
Gamberetti con pancetta
seared shrimp wrapped in italian bacon over cannellini beans
Calamari con zucchine
Sautéed calamari over julienned zucchini & extra virgin olive oil
Parmigiana di melanzane
Eggplant layered with mozzarella and parmigiano in tomato sauce
Riccia, pere pecorino Toscano
Frisee lettuce, aged Tuscan pecorino cheese, seasonal pear, crispy pancetta and pine nuts tossed in lemon and olive oil dressing
Burrata con prosciutto & tartufo nero
Burrata cheese with prosciutto di Parma and black truffle
Impepata di cozze
peppered mussels with lemon and cracked black pepper in its own juice
Main Course
Salmone capperi e limone
Pan seared salmon filet in a lemon & capers sauce with a side of roasted potatoes and wilted spinach
Bocconcini di pollo ai funghi
Boneless chicken sautéed with mushroom served with roasted potatoes
Saltimbocca alla romana
Sautéed veal scaloppine over spinach & topped with fresh mozzarella and Prosciutto di Parma
Spaghetti alla carbonara
Spaghetti in egg & pancetta (guanciale) sauce
Stinco di agnello brasato
Braised lamb shank over mushroom risotto
Tagliolini al tartufo nero
Tagliolini with parmesan cheese & black truffle
Brasato di bue con risotto
Braised short rib in red wine with truffle oil risotto
Branzino alla mediterannea
Sautéed mediterranean sea bass filet, black olives, berry capers and cherry tomatoes
3 courses Dinner Menu $45
First course
Insalata mista con gorgonzola, pere e noci caramellate
Mesclun salad with gorgonzola cheese, pears, caramelized walnuts & balsamic dressing
Ravioli di carciofi
Spinach ravioli filled with braised artichoke, with cherry tomato and burrata cheese
Mozzarella di bufala
Bufala milk mozzarella, vine tomato & basil
Burrata con prosciutto & tartufo nero
Burrata cheese with prosciutto di Parma and black truffle
Fusilli con burrata
Fresh fusilli pasta with almond pesto and burrata cheese
Parmigiana di melanzane
Eggplant layered with mozzarella and parmigiano in tomato sauce
Piadina con mozzarella, prosciutto e tartufo nero
Prosciutto di Parma, arugula, cherry tomatoes, mozzarella and black truffle over a grilled flat bread
Riccia, pere pecorino Toscano
Frisee lettuce, aged Tuscan pecorino cheese, seasonal pear, crispy pancetta and pine nuts tossed in lemon and olive oil dressing
Second Course
Salmone capperi e limone
Panseared salmon filet in a lemon & capers sauce with a side of roasted potatoes and wilted spinach
Involtini di pollo
Veal cutlet rolls up stuffed with asparagus, smoked mozzarella and prosciutto, porcini mushroom sauce
Tagliolini al tartufo nero
Tagliolini with parmesan cheese & black truffle
Stinco di agnello brasato
Braised lamb shank over mushroom risotto
Saltimbocca alla romana
Sautéed veal scaloppine over spinach & topped with fresh mozzarella and Prosciutto di Parma
Brasato di bue con risotto
Braised short rib in red wine with truffle oil risotto
Branzino alla mediterannea
Sautéed mediterranean sea bass filet, black olives, berry capers and cherry tomatoes
Scaloppine di vitello al gorgonzola
Sautéed veal scaloppine with porcini mushroom and gorgonzola sauce
Pappardelle al ragu’ di carne
Pappardelle pasta with short ribs ragout
Sweet course
Tiramisu della nonna/trifle of ladyfingersmascarpone cheese and espresso
Cappuccino panna cotta/cappuccino flavored custard with balsamic reduction
Chocolate mousse/with whipped cream & toasted sliced almond