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ANTIPASTI

Torretta Caprese

Fresh mozzarella, organic tomatoes and basil, finished with basil olive oil.

  • 13

Calamari Fritti

Fried calamari with sea salt

  • 13.50

Involtini di Melanzane

Fried slices of eggplant rolled with ricotta and goat cheese in a tomato sauce

  • 13

INSALATE

Insalata di Pompelmo

Organic baby arugula tossed with grapefruit segments, strawberries and feta cheese, in a grapefruit olive oil

  • 8.5

Inslata della Casa^

Organic mixed greens tossed with cherry tomatoes in a balsamic vinaigrette

  • 7.50

Insalata Innamorata

Baby mixed greens tossed in a strawberry vinaigrette with sliced strawberries and feta cheese, in a grapefruit olive oil.

  • 8.00

PRIMI PIATTI

Penne con Cavoletti

Penne pasta sautéed with Brussel sprouts, Italian pancetta and red bell pepper in a garlic olive oil, tossed with parmesan cheese

  • 17

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 Primavera

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.

  • 16.50

Linguine Cozze e Calamari

Linguine pasta, sautéed with calamari and black mussels, in a light spicy tomato white wine sauce

  • 17.50

Ravioli ai Funghi e Bietola

Homemade ravioli filled with mixed mushrooms, ricotta cheese and Swiss chard, sautéed with mushrooms and green onion sauce.

  • 16.5

Spaghetti Verdi

Spaghetti pasta with zucchini, green onions and English peas, finished in a garlic olive oil sauce and topped with goat cheese.

  • 16

SECONDI PIATTI

Trota alla griglia

Grilled Ruby Red Trout, with capers, garlic and lemon. Served with sautéed kale.

  • 17.75

Pollo ai Funghi

Chicken breast, sautéed with mushrooms in a garlic white wine sauce. Served with roasted potatoes

  • 16.75

Vitello al Rosmarino

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

  • 17.5

CONTORNI^

Soup

Potatoes Croquette

Sauteed Kale

Brussels Sprouts

Refill bread basket