Dinner

Fresh tuna tartare served with creamy guacamole, toasted almonds, extra virgin olive oil, sea salt, cracked black pepper, and crispy croutons.

Sautéed Maine scallops accompanied by smoked potato cream, broccoli, and shaved black truffle.

Thinly sliced beef carpaccio topped with arugula, shaved 24-month aged Parmigiano Reggiano, white truffle essence, and black truffle.

Lightly fried calamari, shrimp, and zucchini with a side of delicate spicy tomato sauce.

Italian buffalo burrata served with cherry tomatoes and fresh arugula.

Layered baked eggplant with tomato sauce, mozzarella cheese, and fresh basil.

Thinly sliced roasted veal loin topped with traditional tuna sauce and crispy fried capers.

Italian buffalo mozzarella served with heirloom tomatoes, fresh basil, and balsamic essence.

Baby romaine hearts with 24-month aged Parmigiano Reggiano, rustic croutons, and traditional Caesar dressing.

Baby mixed greens with yellow and red cherry tomatoes, sliced almonds, and honey mustard dressing.

Radicchio, endive and arugula, shaved parmesan, lemon vinaigrette

Penne pasta tossed with fresh garlic, extra virgin olive oil, and spicy tomato sauce.

Pappardelle pasta with melted mozzarella, tomato sauce, and fresh basil.

Homemade rustic spaghetti with meat ragù.

Veal and spinach-filled ravioli served with wild mushrooms in a light creamy sauce.

Potato gnocchi baked with tomato sauce, mozzarella cheese, and fresh basil.

Linguini with lobster meat shrimps and mussels on bisquet sauce

creamy risotto with mix mushroom and seard scallops

Breaded chicken breast topped with mozzarella cheese, served with a side of spaghetti in tomato sauce.

Grilled King Ora salmon fillet with mashed potatoes, asparagus, and roasted cherry tomatoes vignegrette.

Pan-seared branzino spring vegetable and creamy lime sauce

Grilled and sliced prime New York steak with beef jus reduction and rosemary roasted potatoes.

Grilled filet mignon served with leek purée, broccolini, sun-dried tomatoes, and Barolo wine sauce.

Slow-braised veal shank with gremolata, saffron risotto.

Breaded veal chop served with “Chicco” cherry tomatoes and arugula.

Fresh vegetable minestrone, finished with a drizzle of basil pesto.