DINNER | DESSERT | WINE LIST
GLI ANTIPASTI |
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| CARPACCIO CIPRIANO | 9 | |
| Shaved Beef Tenderloin with Capers, Wild Arugula, Extra Virgin Olive Oil, Aged Parma in a Lemon Vinaigrette | ||
| MINESTRA DEL GIORNO | 9 | |
| Soup of the Day | ||
| MELANZANE RIPIENE | 8 | |
| Two Grilled Eggplant Rolls with Ricotta and Mascarpone in a Marinara Sauce | ||
| ANTIPASTI DI CARNE | 18 | |
| A Selection of Cured Meats, Olives, and Anchovies with Ricotta Cheese | ||
| SCAMPI E PANCETTA FRA DIAVOLO | 9 | |
| Fire Grilled Prawns wrapped in Pancetta with a Spicy Chili Sauce |
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| PORTOBELLO CON POLENTA | 7 | |
| Wood Oven Roasted Whole Italian Field Mushroom over Soft Polenta | ||
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FORNO A LEGNA ~Pizzetta~ |
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| RUCOLA E FUNGHI | 10 | |
| Wild Arugula, Mushroom, & Reggiano Parmigiano | ||
| FIOR DI LATTE ALLA BRESAOLA CRUDO | 10 | |
| Fresh Mozzarella & Italian Bresola | ||
| PERE E GORGONZOLA | 10 | |
| Fresh Pears & Gorgonzola Cheese | ||
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INSALATE |
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| VENTICELLO | 8 | |
| Baby Lettuce in a Balsamic Reduction with Toasted Walnuts and Gorgonzola Cheese | ||
| BARBABIETOLA E FAGIOLI | 9 | |
| Roasted Beet and Pole Salad with Wild Arugula, Hazelnuts and Gorgonzola in a Fuji Apple Vinaigrette | ||
| CESARE TRADIZIONALE | 10 | |
| Classic Whole Leaf Cesare with White Anchovies | ||
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PRIMI PIATTI ~All of our Pastas are Homemade~ |
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| RAVIOLI DI FORMAGGIO AL POMODORO | 18 | |
| Herb & Goat Cheese Ravioli in a Roma Tomato, Basil & Garlic Sauce | ||
| SPAGHETTI CARBONARA | 18 | |
| Spaghetti in a Pancetta Cream Sauce | ||
| FETTUCINE CON SALSICCIA | 18 | |
| Fettuccine in a Creamy Fennel Seed and Sausage Meat Sauce | ||
| GNOCCHI AI FUNGHI | 18 | |
| Potato Dumplings in a Mushroom Cream Sauce with Gorgonzola | ||
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SECONDINI PIATTI |
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| FILETTO D’AGNELLO CON OLIVE E ACCIUGHE | 26 | |
| Grilled Lamb Loin in a Fresh Olive Anchovy Sauce | ||
| TONNO AL ROSMARINO | 25 | |
| Seared Rare Ahi Tuna with a Rosemary Pepper Crust over a Buttered Spinach | ||
| FILETTO DI SOGLIOLA ALLA PICATTA | 23 | |
| Petrale Sole with White Wine and Capers | ||
| INVOLTINO DI VITELLO | 28 | |
| Fire Roasted Stuffed Provini Veal with a Natural Reduction | ||
| COSTATA DI MARE | 24 | |
| Grilled Salmon Creek Pork Chop with Preserved Lemon Grappa Jus | ||
| POLLO MARSALA | 23 | |
| Sautéed Chicken Breast with Wild Mushrooms and Marsala Wine | ||
| FILETTO TOSCANO | 29 | |
| Filet Mignon Wrapped in Pancetta with Porcini Guanchale Reduction | ||
| RISOTTO ALLO ZAFFERANO CON SCAMPI CAPESANTE | 21 | |
| Saffron Risotto with Basil and Tiger Prawns & Diver Scallops |
Chi Mangia bene, Vive bene