Antipasto Misto
Grilled vegetables with mozzarella and tomato and prosciutto di Parma
Risotto ai funghi selvatici
Carnaroli rice simmered with wild mushrooms
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 al vino bianco e rosmarino con purea di patate
Pan seared breast of chicken in a white wine and rosemary sauce served with mashed potatoes
Scaloppine di vitello al vino bianco con fagiolini
Veal scaloppine in a white wine sauce served with string beans
Branzino sotto sale con pepperonata
Whole Mediterrenean sea bass steamed under a salt crust served with ratatouille
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