Menu
- CAPPELLINI ALLE VERDURE - Cappellini with mixed vegetables
- UMBRICELLI SALSICCE E FUNGHI - Umbricelli with sweet sausage and tomato sauce
- PAPPARDELLE ALLO STRACOTTO - mushrooms and wild Pappardelle with wild boar ragu
- PENNE POMODORO E BASILICO - Penne with tomato sauce and basil
- RIGATONI MELANZANE - Rigatoni with eggplant and dry ricotta cheese
- TAGLIATELLE BOLOGNESE - Tagliatelle with beef ragu
- RAVIOLI BURRO E SALVIA - Ravioli filled with spinach and ricotta cheese in a butter and sage sauce
- BAVETTE CAPPESANTE - Small fettucine with scallops, baby zucchini and cherry tomatoes
- BUCATINI RAGU ANTICO - Bucatini with pancetta, onions and tomato
- GNOCCHI FILATI - Potato dumplings with tomato sauce and mozzarella
- GLUTEN FREE PASTA - with mixed vegetables and cherry tomatoes
- SPAGHETTI FRUTTI DI MARE - Spaghetti with mixed fresh seafood
- RISOTTO FUNGHI - Risotto with mixed fresh mushrooms
- RISOTTO MARE - Risotto with fresh seafood
- POLLO ALLA DIAVOLA - Marinated and grilled free-range half chicken with rosemary potatoes
- SALMONE ALLA GRIGLIA - Grilled wild salmon with string beans and asparagus
- BRANZINO ALL’ISOLANA - Mediterranean seabass with tomato, potatoes, onion and olives
- POLLO MILANESE OR PAILLARD - Breaded chicken breast or grilled chicken, with baby spinach salad and tomato
- BRASATO - Braised beef short ribs with mashed potatoes
- FILETTO RUCOLA - Filet mignon sliced with rucola and shaved parmesan
- FIORENTINA - 28 oz. certified Angus T-bone (for two) with roasted potatoes
- BISTECCA - 18oz. certified Angus rib-eye with roasted potatoes
- NODINO DI VITELLO - 16oz. Veal T-Bone with roasted potatoes
- ROASTED POTATOES
- RAPINI
- TOSCAN FRIES
- MASHED POTATOES
- GREEN BEANS
- SAUTÉED SPINACH
- CANNELLINI
- BEANS
- CARCIOFI MARINATI - Marinated artichokes
- MUSCOLI PEPATI - Mussels in a white wine and garlic sauce
- TERRINA DI SARDINE - Timballo of sandines
- MISTO SALAME CON OLIVE E CAPONATA - Salami with olives and eggplant
- PICCOLA PARMIGIANA - Eggplant parmigiana
- POLIPO E PATATE - Octopus and potatoes
- POLPETTE DI CARNE - Meatballs in tomato and peas
- SEPPIE E BIETOLA - Stew of baby octopus with sweet chard
- CALAMARI E ZUCCHINI - Fried calamari and zucchini
- FAGIOLI ALL’UCCELLETTO - Cannellini beans, tomato, garlic with sweet sauce
- ZUPPA TOSCANA - Toscana style vegetable soup
- INSALATA TOSCANOVA - Filed greens with bruschetta
- PANZANELLA - Heirloom tomato, cucumber, onions, basil and croutons
- INSALATA CARCIOFI E FRISSE - Baby artichokes with frisse and shaved parmesan
- CARPACCIO DI FINOCCHIO - Thinly sliced fennel with aged pecorino and lemon dressing
- FRITTATA DI SPINACI - Spinach frittata and mixed baby greens
- INSALATA TRICOLORE - Rucola, radicchio and endive with shaved parmesan
- BUFALA E POMODORO - Fresh mozzarella with tomato and basil
- MEDITERRANEA - Baby mixed greens with mozzarella, olives, avocado and asparagus
- TONNO PRIMAVERA - Marinated tuna with potato, string beans, cherry tomato and frisse
- ROMANA E POLLO - Cesar with marinated chicken breast
- CALAMARI E RUCOLA - Fresh grilled calamari with baby rucola
- PROSCIUTTO E BURRATA - Parma ham with creamy mozzarella
- MARGHERITA - Cheese, tomato and basil
- SALAMINO - Pepperoni, cheese and tomato
- BIANCA E RUCOLA - Cheese and rucola
- QUATTRO STAGIONI - Cheese, tomato, olives, capers, artichokes and ham
|
 |
|
|
