MENU

ANTIPASTI

Arancini

Saffron, Arborio rice stuffed with green peas and mozzarella cheese, served over tomato and basil sauce.

  • 13.5

Calamari Fritti

Fried calamari with sea salt

  • 13.50

Polenta con Formagio e Spinaci

Soft polenta with fontina cheese sauce and sautéed spinach.

  • 12.50

INSALATE

Insalata Tricolore

Organic baby arugula, radicchio, and frisee tossed with dried cranberries, walnuts, and dry ricotta cheese, in a pomegranate vinaigrette.

  • 8.00

Inslata della Casa^

Organic mixed greens tossed with cherry tomatoes in a balsamic vinaigrette

  • 7.50

Insalata di Pere

Organic baby arugula with green pear, gorgonzola, prosciutto crisps, tossed in white balsamic olive oil.

  • 8.50

PRIMI PIATTI

Gnocchi con Melanzane

Potato dumplings sautéed with fried eggplant, fresh tomatoes, and basil in a garlic olive oil. Topped with ricotta salata.

  • 17.00

Orecchiette alla Boscaiola

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

  • 17.00

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

Penne ai Gamberi e Caffe

Penne pasta sautéed with roasted shrimp, bay scallops, and sun dried tomatoes with a mushroom, green onion sauce.

  • 17.50

Ravioli ai Funghi

Homemade ravioli filled with mushrooms and ricotta. Sauteed with dried cranberries, fresh rosemary, walnuts, in a brown butter sauce.

  • 16.5

Spaghetti Amatriciana

Spaghetti pasta sautéed with Italian pancetta, onions, fresh tomato in a spicy tomato sauce. Topped with pecorino romano cheese.

  • 16.50

SECONDI PIATTI

Trota Spinaci

Pan seared Ruby Red Trout, served over spinach puree, topped with fried fennel and green onions.

  • 17.75

Pollo al Gorgonzola

Chicken breast with gorgonzola cream sauce and sautéed mushrooms.

  • 16.75

Vitello al Limone

Veal scaloppini sautéed with capers and lemon butter sauce. Served with roasted red potatoes.

  • 17.5

CONTORNI^

Soup

Potatoes Croquette

Fried Fennel and Zucchini

Sautéed Spinach

Refill bread basket