Antipasto Caldo
Crab-cake, fried calamari, grilled shrimp and roasted artichoke
Risotto ai frutti di mare
Carnaroli rice simmered with assorted seafood
Insalata mista di campo con scaglie di parmigiano
Mixed greens in a balsamic vinaigrette topped with slivers of parmigiano reggiano
Choice Of:
Tagliolini con tartufo nero di Norcia e prosciutto cotto
Home-made linguine with Norcia black truffles, cooked prosciutto in a pink sauce
Petto di pollo all’ agro dolce con pomodori secchi e olive
Pan seared breast of chicken with sun dried tomatoes and olives served with string beans
Ossobuco con purea di patate
Braised veal shank served with mashed potatoes
Spigola al vino bianco con tapenade di olive e pomodorini secchi
Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans
Filetto al vino rosso con spinaci aglio e olio
Grilled 8 oz center cut fillet in a light red wine sauce served with spinach, garlic and oil
Dessert
Tiramisù
Ladyfingers steeped in espresso & brandy with mascarpone cheese