Antipasto

Italian mix, beets, oranges, Gorgonzola cheese and balsamic dressing

Burrata cheese with escarole, cherry tomatoes, chives

Fava beans on top of Pecorino Toscano with olive oil and mint

Roasted asparagus with Ricotta cheese and shaved truffle 

Soft polenta topped with spring veggies 

Porcini pappardelle with fresh mushrooms, cognac cream sauce, and truffle

Risotto with asparagus and Crescenza cheese

Paccheri with guanciale (bacon), artichokes, chili flakes tomatoes sauce and a touch of cream

Spaghetti with Manila clams, chili flakes and garlic

Torciglioni with 5 hours braised beef ragu and Parmigiano

Mediterranean bass with market veggies and potatoes

Filet mignon with peppercorn sauce served with potatoes and veggies 

Porchetta served with roasted potatoes, caramelized onions and veggies 

Rack of lamb with port and rosemary reduction sauce served with mashed potatoes and veggies 

Pan seared scallops served with couscous, olives and veggies 

caramelized onions, potatoes, Porchetta and 2 fried eggs

eggs poached in tomatoes sauce, on toasted bread with seasonal veggies

Blueberries and Mascarpone pancakes 

French toast with bananas and warm syrup 

Cambozola cheese, arugula, caramelized onions, fried eggs and crispy bacon on brioche bun

Chive and Gouda folded eggs in a croissant with seasonal fruit

poached eggs and smoked salmon on a sourdough english muffin all topped with housemade paprika hollandaise sauce

3-eggs omelette with avocado, green onions and spinach served with house potatoes.

Make your own pasta! Decide the shape and sauce that goes with it.