Insalata of Menaica anchovies, French beans, rainbow potatoes, boiled eggs and radicchio

Smoked buffalo mozzarella in carozza style wrapped in roasted eggplant on a light tomato sauce

Crispy salad with seasonal radicchio, frisée, fennel, rainbow carrots, and radishes, with red wine vinegar and olive oil

Parmigiana of zucchini with fior di latte, finished with basil olive oil

Grilled octopus, over garbanzo beans purée, celery julienne and sundried tomatoes

Roasted baby beets with escarole hearts, red wine Ubriaco cheese and toasted walnuts

Sardinian fregola with porcini mushrooms, potatoes, chestnuts and saffron

Ravioli filled with fresh peas, artichoke, asparagus and burrata, on a light yellow tomato sauce

Rigatoni in Corbara pomodorini and fresh basil sauce with stracciatella

Homemade cavatelli (Senatore Cappelli durum flour) with shellfish ragout

Neapolitan linguine alle vongole with a touch of anchovies’ pesto

Ravioli filled with fresh peas, artichoke, asparagus and burrata, on a light yellow tomato sauce

Rigatoni in Corbara pomodorini and fresh basil sauce with stracciatella

Spaghetti with grey mullet bottarga, garlic, parsley, extra virgin olive oil and a hint of crushed Calabrian red pepper

Paccheri pasta with "Genovese" sauce (slow-cook pork ribs, white wine, white onions)

Spinach lasagna filled with veal and porcini mushrooms ragout and fior di latte

Grilled halibut over zucchini and yellow squash, finish with Mediterranean dressing

Codfish “in casseruola” with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes

Grilled free-range chicken breast with fresh thyme, served with fagiolini and plum tomatoes

Pan seared veal loin scented with wild fennel pollen, served with fava beans and rainbow potatoes

Veal chop “Milanese” style with arugula salad, olive oil and balsamic dressing

Roasted rabbit leg imbuttito with veal and lardo di Colonnata, served with Controne beans and escarole

Grilled Double R Ranch Angus grass-fed ribeye for two, served with roasted fingerling potatoes (serves two)

Chefs’ selection of organic seasonal grilled and/or sautéed vegetables

Sautéed mixed mushrooms

Controne beans and escarole

Herb-roasted fingerling potatoes

Sautéed spinach in extra virgin olive oil and garlic

Sautéed broccoli rabe with crushed red pepper, garlic and olive oil

large bottle

large bottle