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ANTIPASTI

Pomodori Autunnali

Roasted cherry tomatoes on the vine with capers and bread crumbs, topped with gorgonzola cheese and E.V.O.O.

  • 13

Calamari Fritti

Fried calamari with sea salt

  • 13.50

Polenta e Spinaci

Soft polenta with spinach and quail egg

  • 12.50

INSALATE

Insalata di Noci e Mele

Baby arugula with red apples, walnuts, dry cranberries and gorgonzola cheese, in a pomegranate vinaigrette dressing

  • 8.5

Inslata della Casa^

Organic mix green tossed with cherry tomatoes in a balsamic vinaigrette

  • 7.50

Insalata Mediterranea

Baby mixed green lettuce tossed with cucumbers, mini heirloom tomatoes, black olives and feta cheese in a light spicy red vinegar olive oil dressing

  • 8.00

PRIMI PIATTI

Orecchiette alla Boscaiola

Orecchiette pasta sautéed with homemade ground pork sausage, mushrooms and organic spinach in a light spicy tomato cream sauce

  • 16.50

Zucchini Pasta^

Strips of fresh zucchini, sautéed with mix bell pepper, mini heirloom tomatoes, carrots, green onions, in a basil and garlic olive oil sauce

  • 14.50

Gnocchi di Patate Dolci

Homemade sweet potato dumplings sautéed with fresh garlic in a brown butter and sage sauce, topped with pecorino Romano cheese

  • 15.50

Linguine alle Vongole

Linguini pasta, sautéed with clams, in a light spicy white wine sauce

  • 17.50

Ravioli di Zucca

Homemade ravioli filled with pumpkin and ricotta cheese sautéed with walnuts and dry cranberries in a brown butter and sage sauce

  • 16

Spaghetti al Pesto e Pistacchi

Spaghetti pasta with basil and pistachios pesto

  • 16

SECONDI PIATTI

Salmone al Forno^

Baked salmon, served over a Kalamata olive sauce, topped with kale and baby arugula

  • 17.75

Pollo al Limone

Chicken breast, sautéed with fresh garlic, lemon zest and oregano, in a white wine sauce. Served with roasted potatoes

  • 16.75

Vitello al Rosmarino

Veal scaloppini, sautéed in a rosemary lemon butter sauce with red roasted potatoes

  • 17.5

CONTORNI^

Soup

Potatoes Croquette

Sauteed Kale

Sautéed Spinach

Roasted Carrots

Refill bread basket