Fresh mozzarella, organic tomatoes and basil, finished with basil olive oil.
Fried calamari with sea salt
Involtini di Melanzane
Fried slices of eggplant rolled with ricotta and goat cheese in a tomato sauce
Insalata di Pompelmo
Organic baby arugula tossed with grapefruit segments, strawberries and feta cheese, in a grapefruit olive oil
Inslata della Casa^
Organic mixed greens tossed with cherry tomatoes in a balsamic vinaigrette
Baby mixed greens tossed in a strawberry vinaigrette with sliced strawberries and feta cheese, in a grapefruit olive oil.
Penne con Cavoletti
Penne pasta sautéed with Brussel sprouts, Italian pancetta and red bell pepper in a garlic olive oil, tossed with parmesan cheese
Orecchiette alla Boscaiola
Orecchiette pasta sautéed with homemade ground pork sausage, mushrooms and organic spinach in a light spicy tomato cream sauce
Strips of fresh zucchini, sautéed with mix bell pepper, mini heirloom tomatoes, carrots, green onions, in a basil and garlic olive oil sauce
Potato dumplings sautéed with green peas, radishes, mixed bell peppers, green onions and lemon zest, in a light spicy white wine sauce, finished with Pecorino Romano.
Linguine Cozze e Calamari
Linguine pasta, sautéed with calamari and black mussels, in a light spicy tomato white wine sauce
Ravioli ai Funghi e Bietola
Homemade ravioli filled with mixed mushrooms, ricotta cheese and Swiss chard, sautéed with mushrooms and green onion sauce.
Spaghetti pasta with zucchini, green onions and English peas, finished in a garlic olive oil sauce and topped with goat cheese.
Trota alla griglia
Grilled Ruby Red Trout, with capers, garlic and lemon. Served with sautéed kale.
Pollo ai Funghi
Chicken breast, sautéed with mushrooms in a garlic white wine sauce. Served with roasted potatoes
Vitello al Rosmarino
Veal scaloppini, sautéed in a rosemary lemon butter sauce. Served with roasted red potatoes.