The Autumn Season Menu

Zuppa del giorno – soup of the day (ask your server).

Tonno – seared Ahi tuna on cucumber, roasted bell pepper, crispy potatoes, black olive pesto.

Fritto Toscano – fried artichokes, calamari, shrimp, zucchini, mushrooms with red bell pepper sauce.

Rossa – red beets, celery, radishes, mixed greens, vinegar and olive oil.

Zucca – roasted butternut squash, arugula, goat cheese fritter, balsamic glaze.

Mela – warm spinach, roasted ham, walnuts, shaved apple, honey blue cheese dressing.

Margherita – tomato sauce, basil, oregano, mozzarella.

Pepperoni – tomato sauce, mozzarella, pepperoni.

Etrusca – tomato sauce, Italian sausage, gorgonzola.

Capricciosa – tomato sauce, mozzarella, mushrooms, artichokes, kalamata olives, Italian ham.

Rigatoni – eggplant, basil, fresh milk mozzarella, marinara sauce.

Gnocchi – potato gnocchi with walnut pesto and sautéed baby artichokes.

Agnolotti – roasted butternut squash, melted butter, shaved fennel, Parmesan.

Pici – handmade Tuscan pasta sautéed with Italian sausage ragout.

Lasagna – homemade, gratin with braised beef ragout and béchamel.

Fettuccine – homemade with lemon zest olive oil, garlic roasted freshwater prawns.

Petto – pan-roasted chicken breast aux jus with pumpkin, spinach and gorgonzola timbale.

Carne – balsamic marinated grilled skirt steak with sliced potato and spinach.

Trota – almond-crusted rainbow trout on zucchini marmalade with white wine sauce.

Scottiglia – Tuscan veal stew with dry porcini mushrooms risotto.

Pera Cotta – poached pear stuffed with milk chocolate custard on puff pastry with caramel sauce.

Cassata – pistachio, vanilla and chocolate layered Italian gelato with toasted apple crêpe.