The Spring season menu

Zuppa del giorno – soup of the day.

Baccelli fresh fava beans with shaved Pecorino, toasted walnuts and Tuscan oil.

Fritto Misto crispy fried calamari with shrimp and green zucchini, marinara sauce.

Balsamica mixed greens with olive oil and balsamic vinegar (add chicken).

Spinaci baby spinach, shaved aged ricotta, roasted red beets, herbs oil.

Pera julienne pear, Pecorino Toscano, arugula, pistachio oil on a balsamic poached Bosc pear.

Margherita tomato sauce, basil, oregano and mozzarella.

Pepperoni tomato sauce, mozzarella and pepperoni.

Capricciosa tomato sauce, milk mozzarella, Italian ham, mushrooms, artichokes and black olives.

Rigatoni eggplant, fresh milk mozzarella, basil marinara.

Gnocchi Piccanti scallops, shrimp, garlic, crushed red pepper marinara.

Lasagna green zucchini and spring baby artichokes, shaved ricotta, red wine sauce.

Pici Italian sausage and dry porcini mushrooms ragout.

Tagliatelle spinach pasta with slow braised beef ragout.

Bavettine garlic butter, Parmesan, baby artichokes and diced chicken breast.

Ravioli hand-made crab ravioli, butter lemon zest sauce topped with garlic shrimp.

Petto grilled chicken breast on garlic spinach and roasted turnips.

Arista rosemary roasted pork loin, baked potatoes, sautéed Italian rapini.

Pesce pan fried orange roughy with lemon and black olives in white wine sauce.

Tagliata grilled sliced beef tenderloin on marinated Portobello mushrooms and tomatoes.

Panna cotta reduced sweet cream on espresso granita with warm dark chocolate sauce.

Caramellata Prosecco-poached pear glazed with caramelized sugar, served with vanilla ice cream.

Please: no substitutions or changes.