Zuppa di Faggiolie Suino. House-made Tuscan cannelloni bean soup, prepared with pork and fresh rosemary.
Gamberoni alla Conza. Black tiger prawns sautéed with garlic, butter and brandy. Served over roasted butternut squash, garnished with Conza marinated bread crumbs.
Ravioli di Zucca. House-made pumpkin ravioli, served in a light butter-sage sauce. Garnished with a dusting of crumbled lady fingers and parmesan cheese.
Bistecca di Maiale Milanese. Bone-in pork loin chop, pan fried with breaded Italian seasoning. Served with mashed broccoli and roasted butternut squash.
Spigola al Forno. Sea Bass fillet baked with fresh rosemary, butter and white wine. Served with roasted potato medallions, Roma tomato confit and pesto.
Cannoli Siciliani. Traditional Sicilian cannoli shells filled with sweet ricotta cheese, chocolate chips and vanilla. Drizzled with fresh raspberry sauce.