Insalate

TRADIZIONALE 8.00
Arugola, Radicchio and Endive with Balsamic dressing.

VERDE 9.00
Romaine, Watercress, Dandelion, Frise, Arugola, Endive
and Radicchio with Lemon dressing.

MISTICANZA 8.00
Mix of green salads and herbs with Lemon dressing.

CARCIOFINI 10.00
Baby Artichokes, Radish, Corn, String Beans
and Shaved Parmesan with Lemon dressing.

FINOCCHI 10.00
Fennel and Asparagus with Lemon dressing.

BARBABIETOLE 10.00
Golden and Red Beets, Turnip, Carrots and Greens
with Grapefruit dressing.

POMODORI E FUNGHI 10.00
Assortment of Tomatoes and Mushrooms
with Tarragon Vinegar dressing.

CHICKEN COBB 10.00
Chicken, Romaine, Avocado, Tomatoes and Bacon
with creamy Blue Cheese dressing.


Antipasti

MARMITTA 9.00
Variety of seasonal steamed Vegetables and fresh herbs
with Lemon dressing.

BURRATA A PROSCIUTTO 15.00
Buffalo Burrata, Tomatoes, Basil and Prosciutto di Parma.

GAMBERI E CALAMARI ALLA GRIGLIA 15.00
Grilled Shrimp and Calamari skewers, lightly breaded.

SAUTÉED DI COZZE E VERDURE 13.00
PEI mussels with seasonal vegetables in a white Wine sauce.

BRUSCHETTE MISTE 13.00
Tomatoes and Basil, Robiola mushrooms and Truffle oil,
White beans and fish.

CARPACCIO DI MANZO 14.00
Beef Carpaccio, button Mushroom, Celery and shaved Parmesan.

CRESCENTINA BOLOGNESE 14.00
Traditional Focaccia Bolognese, Prosciutto di Parma
and Crescinza cheese.

MINESTRONE TIEPIDO E PISTOU 8.00
Warm Vegetable soup with Pistou.

CREMA DI FAGIOLI 8.00
Warm Borlotti bean soup and Radicchio.


Paste

PACCHERI ALL’ASTICE 16.00
Paccheri in Brandy Lobster Bisque reduction.

SEDANINI ALLA GENOVESE 14.00
Veal and Onion ragout Genovese served with Sedanini pasta.

SPAGHETTI ALLE VONGOLE 15.00
Spaghetti and Clams in a white Wine sauce.

PASSATELLI AL RAGOUT DI GRANCHIO 16.00
Passatelli pasta sautéed with Fin Crab ragout.

LASAGNA EMILIANA 14.00
Traditional Lasagna with Béchamel sauce.

MANDILI AL FORMAGGIO E PESTO 14.00
Mandili pasta, Cheese fondue and Pesto sauce.

ANELLI DI RICOTTA E SPINACI 14.00
Ricotta and Spinach Crêpe rings baked in a fresh Tomato sauce.

GNOCCHI DI SEMOLINA E SALVIA 13.00
Baked Semolina Gnocchi with Parmesan and Sage.

TORELLI ALLE ERBE 15.00
Swiss chard Tortelli and Extra Virgin Olive Oil.

ANOLINI ALLA ZUCCA 15.00
Butternut Squash Anolini and Radicchio.

ORECCHIE DI VERDURE AL RAGOUT 15.00
Mirepoix filled pasta and Meat sauce.

SPAGHETTI ALLA CHITARRA 13.00
Home-made spaghetti in a fresh Tomato and Basil sauce.


Pietanze

STINCO D’AGNELLO 20.00
Braised lamb shank in Merlot, Potatoes rustic.

TAGLIATA DI MANZO 25.00
Free-range, organic, sautéed Rib-Eye Steak
with balsamic Portobello, Arugola and shaved Parmesan.

SPIEDINI DI CARNE 19.00
Grilled sweet Sausage, Beef and Quail on skewers with
baked Vidalia and Tropea Onions, Peppers and Tomatoes.

COSTOLETTA DI MAIALE 22.00
Juicy Pork chop on the grill with Rosemary,
sautéed Zucchine and roasted Potatoes.

BURGER 14.00
Char-grilled half-pound Beef Burger with Cheddar cheese,
Lettuce, Tomato and Onions served with hand-cut Fries.

COTOLETTA DI VITELLO ALLA MILANESE 19.00
Veal cutlet, Arrugola salad, Tomatoes and Red Onions.

BRANZINO 23.00
Baked Branzino in sea Salt bread, served with a
Variety of seasonal steamed vegetables and fresh herbs.

RAZZA 14.00
Grilled Skate burger, Tartar sauce, Cornichon, Pickled Onion
and Caper berry served with hand-cut Fries.

A gratuity of 20% will be added to parties of six or more. Chef Massimiliano Bartoli


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