Saffron, Arborio rice stuffed with green peas and mozzarella cheese, served over tomato and basil sauce.
Fried calamari with sea salt
Polenta con Formagio e Spinaci
Soft polenta with fontina cheese sauce and sautéed spinach.
Organic baby arugula, radicchio, and frisee tossed with dried cranberries, walnuts, and dry ricotta cheese, in a pomegranate vinaigrette.
Inslata della Casa^
Organic mixed greens tossed with cherry tomatoes in a balsamic vinaigrette
Insalata di Pere
Organic baby arugula with green pear, gorgonzola, prosciutto crisps, tossed in white balsamic olive oil.
Gnocchi con Melanzane
Potato dumplings sautéed with fried eggplant, fresh tomatoes, and basil in a garlic olive oil. Topped with ricotta salata.
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
Penne ai Gamberi e Caffe
Penne pasta sautéed with roasted shrimp, bay scallops, and sun dried tomatoes with a mushroom, green onion sauce.
Ravioli ai Funghi
Homemade ravioli filled with mushrooms and ricotta. Sauteed with dried cranberries, fresh rosemary, walnuts, in a brown butter sauce.
Spaghetti pasta sautéed with Italian pancetta, onions, fresh tomato in a spicy tomato sauce. Topped with pecorino romano cheese.
Pan seared Ruby Red Trout, served over spinach puree, topped with fried fennel and green onions.
Pollo al Gorgonzola
Chicken breast with gorgonzola cream sauce and sautéed mushrooms.
Vitello al Limone
Veal scaloppini sautéed with capers and lemon butter sauce. Served with roasted red potatoes.