Fresh mozzarella, goat cheese, pecorino, fontina and black truffle puree
Tomato Sauce, garlic and basil, oregano
Butternut squash puree with mushroom, cream of truffle and mozzarella
Butternut Squah Puree, smoked mozzarella and crispy pancetta and basil.
Fresh Mozzarella, Broccoli rabe, crumbled sausage and pecorino
tomatoe sauce, pancetta, grated cheese, basil and spices
tomatoe sauce with mozzarella, basil and spicy soppresata
Smoked mozzarella, gorganzola, fontina and fresh mozzarella.
Tomato sauce with oregano, basil, capers garlic, anchovies and olives
Tomato sauce, fresh mozzarella, parmigiana and basil.
red and yellow beets with burrata and balsamic glaze and arugula
Sauteed Artichokes and Fava beans with cacio cheese and crostini
Little meatballs with baked polenta, spicy tomato sauce and crumbled goat cheese
Daily made mozzarella with basil, tomatoes, marinated mushrooms and roasted red peppers.
Layered Eggplant and Zucchini stacks with tomato sauce, basil, parmigiana and melted mozzarella cheese.
Grilled Octopus served with arugula, cannelini beans, tomatoes and capers.
Arugula tossed with lemon infused olive oil and shaved parmigiana.
Shrimps, scallops, scungilli, octupus, calamari and clams served chilled on a small bed of arugula.
Arugula, Raddicchio, fennel tossed with a blood orange vineigrette.
Mixed greens tossed with a balsamic viniegrette, grilled pears and goat cheese.
Left over Scarped of fresh pasta served with prosciutto, white cannelini beans and a touch of tomato sauce.
Lightly batter calamari with a diavola sauce
Radiator shaped pasta cooked in a tinfooil bag with Porcini mushrooms, cherry tomatoes, breadcrumbs and parmigiana.
Arborio Rice with calamari, cuttlefish, shrimp, scallops, clams and a touch of tomato sauce.
Linguine pasta cooked with medditerrainean clams, parsley, garlic.
Baked Rigatoni with meatballs, soppresata, mozzarella, ricotta and broiled mozzerlla.
In-house rigatoni tossed with broccoli rabe, spicy ricotta and toasted almonds
Tubular Spagetti with a pecarino romano sauce, fresh black pepper and artichoke hearts
Dark meat on the bone served with sausage and potatoes in a white wine lemon sauce.
assorted seafood served in a light tomato broth
Grilled Skirt steak served with marinated eggplant and arugula topped with pecorino.
Grilled Salmon served with sautedd spianch and brussl sprouts
double cut Veal chop with tomato sace and melted mozzarella
Organic Berkshire porkchop butterflied and sauteed with cherry peppers.
Peroni braised short ribs served over a roasted caulflower puree.
Broccoli rabed sauteed with garlic and olive ol
fire roasted potatoes with olive oil anbd rosemary
Roasted cauliflower with breadcrumbs
Espresso soaked Lady fingers with Marscarpone and chocolate dust
Gran marnier chocolate cake with a nutella Grenache
piedmonte style flan with vanilla bean
Vanilla Custard filled cream puffs with warm chocolate sauce
NY style cheese cake with biscotti crust and fresh strawberries
Ricotta cheese cake with dried fruit and grano cotto
Handcut Fettucine pasta with a black truffle crema in additon to shaven truffle and parmigiano