The Summer season menu

Zuppa del giorno – soup of the day.

Mozzarella hand-made mozzarella with ripe tomatoes, dressed with basil pesto sauce.

Frittura crispy fried calamari with shrimp, green zucchini and Italian polenta, marinara sauce.

Tonno seared raw tuna, black olive pesto, roasted bell pepper and cucumber salad with crispy potatoes.

Fresca razor-sliced cantaloupe with baby arugula and lemon vinaigrette.

Panzanella Tuscan bread salad with yellow & red ripe tomato, cucumbers, basil, red vinegar and olive oil.

Ciliegia baby spinach tossed with goat cheese and sweet red wine vinegar–poached cherries.

Margherita tomato sauce, basil, oregano and mozzarella cheese.

Pepperoni tomato sauce, mozzarella cheese and pepperoni.

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

Fettuccine hand-made, sautéed in basil-vine ripe tomatoes fondue.

Tortelloni hand-made, filled with homemade burrata and folded in basil pesto sauce.

Testaroli crispy crepes stuffed with mashed potatoes on lamb ragout and Kalamata olives.

Lasagnetta sliced chicken breast and turnips lasagna with spinach béchamel and mushroom sauce.

Pici hand-made Tuscan pasta sautéed with slow braised beef and vegetables ragout.

Garganelli hand-made penne pasta sautéed with broccoli and Italian sausage ragout.

Dentice crispy risotto-crusted, slow baked red snapper filet in a lemon garlic broth.

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

Lombatina pan-roasted loin of lamb au jus on grilled fennel and mashed sweet corn purée.

Melone watermelon soup with frozen yogurt soufflé and chocolate “seeds”.

Tartufone creamy chocolate truffle with hazelnut praline and raspberry glaze.