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.