Dinner

ROASTED GOAT CHEESE ….. $12
Roasted red peppers, roasted eggplant, grilled zucchini and egg infused goat cheese with fresh herbs over mixed greens and drizzled with balsamic reduction

LUMACHE ….. $13
Escargot in traditional garlic-parsley and sherry sauce

RAVIOLO ….. $16
Soft organic egg yolk raviolo, spinach, ricotta, parmigiano and nutmeg, fresh black truffle peelings with brown truffle butter

SALUMI MISTO ….. $17
Chef’s selection of cured meats and cheeses with orange blossom honey, fresh fruit and Tuscan crustinis

STUFFED ARTICHOKES ….. $14
Artichoke bottoms stuffed with Maryland crab meat in dill, dijon and champagne cream sauce

CAPRESE ….. $11
Vine ripe tomatoes, fresh mozzarella, roasted peppers, EVOO, balsamic reduction, fresh basil

CANNELLINI BEAN SOUP ….. $8
Tuscan cannellini bean soup with garlic, onions, fresh basil, prosciutto di parma and san marzano tomato

ROMAINE ….. $10
Grilled romaine hearts, toasted hazelnuts, anchovy-caper dressing, grated parmigiano

BIBB ….. $9
Hydroponic butter lettuce with Anjou pear, prosciutto di parma, ricotta salata, ricotta and orange cream

ITALICA ….. $10
Spinach, endive, roasted red beets, in a sun-dried tomato vinaigrette

BOLOGNESE ….. $20
Pappardelle pasta, pork and veal shank ragu with bone marrow in a san marzano tomato sauce, topped with marscapone cheese and orange zest

PENNE L’INCANTO ….. $19
Penne pasta with mushroom medley, fennel sausage, san marzano tomato sauce

RISOTTO PESCATORE ….. $25
Risotto with shrimp, mussels, calamari and Spanish chorizo in a lightly spiced tomato cognac sauce

RIGATONI VODKA ….. $19
Shallot, prosciutto, fresh basil, san marzano tomato, hot pepper seeds, petite peas , touch of cream

SALMON ….. $25
Atlantic salmon, dijon and pine nut encrusted, over asparagus, chablis and diced tomato sauce with fresh basil

GAMBERETTO ….. $23
Pancetta wrapped Ecuadorian prawns over butter braised leeks, green peppercorns and emulsified porcini mushroom, sherry and shallot sauce, melted fontina

PORK CHOP TOSCANA ….. $25
Parmigiano encrusted bone-in rib chop thinly pounded, topped with baby arugula, roma tomatoes and parmigiano in cognac, lemon and veal stock

SNAPPER ROSMARINO ….. $26
Red snapper fillet over parsnip and marscapone mousse in rosemary garlic white wine sauce

VITELLO KRISTI ….. $24
Veal scallopini topped with eggplant, prosciutto di parma, fresh tomatoes and Danish fontina in marsala wine, sage and shallot sauce, served over Peruvian asparagus